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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A pressure cooker makes quick work of prep time for this rich soup. Garnish with bacon bits or fresh-picked snippets of chives and thyme for fall flavor. Ingredients:
4 bacon strips, diced |
3 medium leeks (white portion only), sliced |
1 medium onion, chopped |
4 large potatoes, peeled and sliced |
4 cups chicken broth |
2 cups half-and-half cream |
2 tablespoons minced fresh parsley |
salt and pepper to taste |
Directions:
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. Yield: 8 servings (2 quarts).
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