Hot, it’s Potato and Leek Soup but cold? It’s the elegant Vichyssoise.
4 - 6 leeks
3 Tbsp butter
4 cups chicken broth
2 1/2 cups finely diced russet potatoes
1 tsp salt
1/2 tsp freshly ground black pepper
a dash of nutmeg (optional)
1 1/2 cups sour cream or heavy cream
Clean the leeks: discard the dark green portion and slice the white and light green part into 1/4 inch slices. Rinse thoroughly under running water to remove any sand.
Press Saute a few times to get to the Normal heat setting. Add the butter and the leeks. Saute gently for a few minutes, stirring frequently.
Press Cancel and add everything except the cream and chives to the pot. Secure the lid and make sure the valve is set to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to 7 minutes. When it beeps that it's done, flip the valve from Sealing to Venting for a quick release. When the pin drops, remove the lid and press Cancel.
Use an immersion blender to puree the soup until smooth. Or use a blender or food processor for this step. (Then go buy an immersion blender. MUCH easier than pouring hot soup in a blender.) Stir in the cream, reserving some for garnish.
Serve chilled, it is the classic Vichyssoise. Hot, it is a delicious potato and leek soup.