Creamy Leek Soup

Name: Creamy Leek Soup
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 servings (2 quarts).
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

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

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.