CREAM OF LEEK SOUP

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CREAM OF LEEK SOUP image

Categories     Soup/Stew     Potato     Quick & Easy

Yield 8 people

Number Of Ingredients 11

4 bacon strips, diced
3 medium leeks (white portion
only), sliced
1 medium onion, chopped
4 large Yukon gold potatoes, peeled and
sliced
4 cups chicken or vegetable broth
2 cups half-and-half cream
2 tablespoons minced fresh
parsley
salt and pepper to taste

Steps:

  • 1. In a pressure cooker, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. In the drippings, saute leeks and onion until tender. Add potatoes and broth. Close cover securely; place pressure regulator on vent pipe. 2. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 5 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) 3. Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced. Uncover; cool soup slightly. In a blender, process soup in batches until smooth. return all to the pan. Add cream and parsley; heat through over medium-low heat (do not boil). Season with salt and pepper. Garnish with bacon.

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