Potato-Leek Soup

“The lore has not died out of the world, and you will still find people who believe that soup will cure any hurt or illness and is no bad thing to have for the funeral either.” - John Steinbeck


There's something so comforting about soup. We associate its warmth and nourishment with cold winters and being home sick from school: a one-pot miracle meal that warms and fills the belly. 

But I love a good bowl of soup year-round. 

Yesterday as I ran through Publix to grab a few essentials, a beautiful leek caught my eye and became irresistibly essential. I could practically taste the rich, creamy broth of potato-leek soup! The preparation of it today gave me another excuse to use my new pressure cooker, too, so  ...

Potato-Leek Soup

6 medium potatoes
1 leek
1 garlic clove, minced
2 tablespoons butter
salt and pepper
4 cups chicken or vegetable stock
2 sprigs fresh thyme, stems removed
1 cup half and half

Trim the ends of the leek and halve it. Thinly slice and place in a bowl of cold water. Swish the leeks around and give the grit a moment to settle in the bottom of the bowl. Meanwhile, heat the pressure cooker on the "saute" setting. When hot, add the butter. Scoop the leeks out of the water and dry briefly. Saute the leeks, garlic, salt and pepper in the pressure cooker for 3-4 minutes, until softened. While those cook down, peel the potatoes and quarter them. Pour the stock into the pot along with the thyme, potatoes and more salt and pepper. Place lid on pot and pressure cook for 12 minutes. Carefully use quick release. Whisk in the half and half, breaking down the potatoes and leaving some bite-size pieces as you do so. Yield: 4-6 servings

I like to serve mine topped with swiss cheese and sliced green onion, but diced ham, chopped bacon, sour cream, cheddar, or fresh parsley would all be great options.