Ingredients
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3 tbsp butter
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3 leeks , quartered lengthwise, rinsed well, and coarsely chopped
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1 whole head tender-leafed lettuce
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4 carrots , diced
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3 potatoes , peeled and diced
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2 turnips , peeled and diced
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3 cups water
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Salt and pepper
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Crème fraiche, or butter pats for serving
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Melt the butter in the pressure cooker. Add the leeks and lettuce, and sauté for 2 minutes until slightly wilted.
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Add the carrots, potatoes, and turnips. Stir to coat with the butter. Add the water. Season generously with salt and pepper, and stir to combine. Cook on high pressure for 10 minutes.
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Release the steam. Using a potato masher or immersion blender, coarsely crush the vegetables, making sure not to over blend or puree the vegetables. If the soup becomes too thick, add some water. Taste, and adjust the seasoning.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.