3-4 c peeled potatoes, diced
3 cups or 1 lb. thinly sliced leeks or yellow onions
2 quarts (=8 cups) water
2 Tb olive oil
1 vegetable bouillon cube
salt and pepper, to taste
chopped parsley or cilantro or chives (to taste)
Cook in pressure cooker for 5 minutes, release pressure, and simmer uncovered for 15 minutes. Or bring to a boil and simmer for ~45 min in regular pot. Pass the soup through the food processor. Correct seasoning. Decorate with 1-2 Tbsp parsley, cilantro or chives.
Portuguese version of the soup calls for ~1 cup chopped cilantro and 1/4 tsp cayenne pepper.
Makes 6-8 servings.