Creamy Leek Soup Recipe

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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.

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Creamy Leek Soup Recipe

Prep: 30 min. Cook: 10 min.

Yield: 8 Servings

30 10 40

Ingredients

4 Wright® Brand Bacon strips, diced

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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

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.
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.)
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).

Originally published as Cream of Leek Soup in Country Woman September/October 2004, p41