Cream Of Leek Soup
- 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
- 1.tn 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.tring 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.temove 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.
bacon, leeks, only, onion, gold potatoes, chicken, cream, fresh, parsley, salt
Taken from www.epicurious.com/recipes/member/views/cream-of-leek-soup-50013612 (may not work)