Save on Pinterest

Creamy Leek Soup

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.
  • Total Time
    Prep: 30 min. Cook: 10 min.
  • Makes
    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

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.

Recommended Video