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Ingredients
4 Bacon strips, diced
3 Medium leeks, white portion only, sliced
1 Medium onion, chopped
4 Large potatoes, peeled & sliced
4 Cups chicken broth
2 Cups half & half cream
2 Tablespoons minced fresh parsley
Salt & pepper to taste
Instructions
In a pressure cooker, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. In the drippings, saut� leeks and onion until tender. Add potatoes and broth. Close cover securely; 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.) 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.