Categories: Soup- Stew- Chowder- Chili

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 Tbsp. minced fresh parsley
• Salt and pepper to taste

Directions

1. In a pressure cooker, cook bacon over medium heat until crisp. Remove with 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 regular should maintain a slow steady rocking motion; adjust heat if needed.)
3. Remove from heat. Immediately cool according to manufacturer’s directions until pressure is completely reduced. Un cover; 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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