Quick Pressure Cooker Creamy Broccoli Leek Soup with Shredded Cheese, a fast, easy and filling soup. A great way to use this versatile fall vegetable, broccoli. Delicious!
Cut off the green leafy part of the leeks, cut in half and wash well, leeks can be very dirty in their layers. Cut into 1/2 strips.
Peel, chop or smash the garlic add to a pressure cooker add the olive oil, the chopped leeks and sauté for a few minutes, long enough to release the flavors.
Add the broccoli and carrots, pour in the broth, salt and pepper to taste. Add the parsley.
If cooking in a pressure cooker, follow instructions and bring the soup to pressure, cook under pressure for 30-40 minutes.
If cooking conventionally, bring to a slow boil and continue to cook, until the vegetable become soft when pierced with a fork, about 60 minutes.
When the pressure is released, carefully open the soup. Using a immersion blender, puree the vegetables until they are smooth and creamy.
If cooking conventionally, remove the soup from heat and carefully puree with immersion blender.
Serve hot. Using a microplane or box grater grate the Swiss cheese over each bowl, to your liking.
Crunchy croutons can be added.