This was amazing comfort food for after the VP debate (which was not as exciting as I had hoped!) . It is really simple if you have a food processor and a pressure cooker. I saw beautiful leeks in the market, so I had to do something with them!
Leek & Potato Pressure Cooker Soup
Adapted from this recipe
Combine in the pot of the pressure cooker (i.e. no lid on yet) and cook for 5 minutes:
1/4 C butter (or olive oil for vegans)
3 cloves garlic, minced or from a garlic press
3 leeks, white part only, thinly sliced in food processor
Add olive oil as necessary to keep the leeks from sticking to the pan.
Add & stir, cooking for 2 minutes:
3 small red potatoes sprig of rosemary 1/4 tea ground black pepper sprinkle of white pepper
Stir in, then lock pressure cooker lid and cook for 8 minutes:
1/2 C white wine (I like to cook with sauvingon blanc)
1.5 C veggie broth (look for broth without msg or "yeast extract")
1 C water
After 8 minutes in the pressure cooker, remove from heat and release pressure (see your manufacturer's guidelines). Scoop some soup into the food processor and gently pulse a couple times to make a soup consistency. Add back into the soup pan with the rest of the soup.
Put the soup back on the heat to warm. Stir in 1/4 tea salt (or to taste). Serve with a sprinkle of paprika for garnish and color.