Ingredients

2 T butter or oil

2 medium leeks, (1 1/2 C) white part only, thoroughly rinsed and thinly sliced

2 large potatoes (1 lb), peeled and cut into 1" chunks

Stalks from 2 heads broccoli (3/4 lb), peeled and coarsely chopped

5 C vegetable broth

1/2 t salt

1 C fresh or frozen corn kernels

1/4 C fresh parsley, finely chopped

1/2 C milk or half and half

Preparation

  1. Saute leeks and onion on melted butter until lightly browned.
  2. Stir in potatoes, broccoli, broth and salt.
  3. Lock lid and bring to high pressure. Adjust the heat to maintain high pressure for 4 minutes.
  4. Use quick-release method.
  5. Stir in the corn, parsley, and milk. Simmer until the corn is tender (1-2 Min). Adjust seasonings before serving.