CREAMY LEEK AND POTATO SOUP (Pressure Cooker)
Try this CREAMY LEEK AND POTATO SOUP (Pressure Cooker) recipe, or contribute your own.
- Preparing Time: 5 minutes
- Total Time: 10 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- salt and pepper
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1 tablespoon fresh parsley chopped
- 4 cups chicken or vegetable broth
- 1 tablespoon fresh dill chopped
- 2 strips bacon cut up in chunks
- 4 leeks, white portion only sliced and washed well
- 1 yellow onion peeled and chopped
- 2 yukon gold potatoes peeled and chopped
- Carbohydrate 1.27746145910319 g
- Cholesterol 27.1716667012886 mg
- Fat 8.06621500960021 g
- Fiber 0.661980216270728 g
- Protein 1.95955437554877 g
- Saturated Fat 4.69155363085502 g
- Serving Size 1 1 Serving (172g)
- Sodium 256.895230912957 mg
- Sugar 0.615481242832461 g
- Trans Fat 0.405811281740966 g
- Calories 85 calories
DIRECTIONS1. Cook the bacon over medium heat for 4 minutes. Add the leeks and onion, and stir for 4 minutes.2. Add the potatoes and chicken broth; close and lock. Bring to pressure on high heat, reduce to medium. Cook for 5 minutes at high pressure.3. Release pressure using the natural release method.4. Uncover; puree the soup in a blender until smooth. Place back into the cooker. Add the cream and herbs and then season with salt and pepper. Serve hot or cold.
