Servings: 4 to 6

3 Large Russet Potatoes, Peeled  and cut into 1½ inch chunks 3 Large Russet Potatoes, Peeled  and cut into 1½ inch chunks
1 Large Leek, Trimmed, coarsely chopped, well washed and drained 1 Large Leek, Trimmed, coarsely chopped, well washed and drained
6 Ribs Celery cut into ¼ inch thick slices 6 Ribs Celery cut into ¼ inch thick slices
1 tsp dried Thyme 1 tsp dried Thyme
2 tsp Salt 2 tsp Salt
4 Cups Water 4 Cups Water
 
Garnish Cheese and Sour Cream Garnish Cheese and Sour Cream

Pressure cook 10 Minutes.
Manual release.
Blend with an immersion blender.

From The Pressure Cooker Gourmet By Victoria Wise  From The Pressure Cooker Gourmet By Victoria Wise