It’s officially SOUP season, although I do love soup throughout the seasons. And, today’s recipe is for Celery, Leek & Potato Soup.
Kicking off SOUP season with a Homemade Soup Recipe
It’s officially SOUP season, although I do love soup throughout the seasons. And, today’s recipe os for Celery, Leek & Potato Soup.
A creamy veloute style of soup that is blended to make it silky smooth, and which is packed with your five-a-day.
Celery, leeks, potatoes, onions and garlic go into making this hearty Celery, Leek & Potato Soup, along with creme fraiche , stock cubes and a water – that’s it.
This can be made in a pressure cooker, or a multi-cooker as well as being cooked in the more traditional way on the stove top.
Serve this delightfully creamy soup with crusty bread, croutons, crackers or crispbreads. To make it an extra hearty meal for midwinter, I often serve cheese alongside the soup with bread.
If you have any lovage in your garden, as I obviously do! Then snip a few leaves and add it as a garnish for an extra savoury flavour.
Otherwise, save some of the celery leaf fronds and add them along with fresh parsley for a vibrant final flourish.
Along with today’s recipe, I have also added some more SOUP recipes below – all them come with printable recipe cards.
I hope you enjoy this comforting recipe if you make it, and please do leave a comment below to let me know, Karen
Pressure Cooker Method
Pressure cooker method:
Pour the olive oil in the open cooker and lightly fry the vegetables for 2-3 minutes on the saute setting if using a multi cooker.
Add the stock and seasoning.
Set pressure cooker setting to HIGH and and cook for 8 minutes.
Release the steam quickly. Allow to cool slightly, and then blend with a hand held blender. Add the creme fraiche.
Reheat in the cooker, and garnish as above before serving.
Recipe for Celery, Leek & Potato Soup
Celery, Leek & Potato Soup
30 minutes
10 minutes
1 hour
It’s SOUP season, although I do love soup throughout the seasons. And, today’s recipe is for Celery, Leek & Potato Soup.
A creamy veloute style of soup that is blended to make it silky smooth, and which is packed with your five-a-day.
Celery, leeks, potatoes, onions and garlic go into making this Celery, Leek & Potato Soup, along with creme fraiche , stock cubes and a water – that’s it.
This can be made in a pressure cooker, or a mulit-cooker as well as being cooked in the more traditional way on the stove top.
Serve this delightfully creamy soup with crusty bread, croutons, crackers or crispbreads. To make it an extra hearty meal for midwinter, I often serve che
I hope you enjoy this comforting recipe if you make it, and please do leave a comment below to let me know, Karen
Ingredients
Instructions
Pour the olive oil in the open cooker and lightly fry the vegetables for 2-3 minutes on the saute setting if using a multi cooker.
Add the stock and seasoning.
Set pressure cooker setting to HIGH and and cook for 8 minutes.
Release the steam quickly. Allow to cool slightly, and then blend with a hand held blender. Add the creme fraiche.
Reheat in the cooker, and garnish as above before serving.
Nutrition Information
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