Potato Leek Soup
Rated 5.0 stars by 1 users
Category
Appetizers
Servings
4
Ingredients
-
8oz bacon, diced
-
1T extra-virgin olive oil
-
3 large leeks, washed, sliced
-
1 onion, peeled, small dice
-
4 Yukon Gold potatoes
-
4c chicken stock
-
1c heavy cream
-
1T dill, chopped
-
1T parsley, chopped
-
Sea salt
-
Freshly ground black pepper
Directions
In a frying pan, cook bacon until done. Drain on paper towel; set aside.
Set cooker to “sear” and add oil.
Add leeks and onions and sauté for 4 minutes.
Add potatoes and chicken broth.
Close lid and lock. Set to “soup” and adjust for 5 minutes.
When done, quick release until all pressure is released.
Open and remove soup, pouring into a large bowl or saucepan to allow to slightly cool down.
Add cooked bacon, cream, and herbs to blender. Season with sea salt and freshly ground pepper.
Ladle into bowls and serve immediately.
