Potato Leek Soup

6 tablespoons butter

1 large leek, sliced

1 large carrot, cut into matchsticks

1 celery stalk, finely chopped

10 cherry tomatoes, finely sliced

1/3 cup finely diced capsicum

Salt&pepper

Dash of chilli powder

5 cups water divided

3 Tablespoons flour

1/4 cup chopped fresh basil

16 cups cubed potatoes

1 cup shredded cheese

1/2 cup thickened cream

Melt butter and sauté leek until tender. Add carrot, celery, capsicum, tomatoes, salt, pepper and dash of chilli. Continue to sauté until leek is lightly browned. Add 1 cup water and 3 Tablespoons flour to the pan and stir with whisk or fork until flour is dissolved. Add another two cups of water and simmer until veggies are tender.

Add basil, cubed potatoes and two cups of water. Stir. Seal pressure cooker and cook for 35 minutes.

Purée 2/3 of the soup and return to pot so that there are still chunks of veg. While still hot, stir in cheese and cream.

Serve hot with bacon bits, chopped onion, shredded cheese and croutons.