Pressure Cooker Potato Leek Soup

• Gluten free

• Meat

  • 8 oz Bacon

• Produce

  • 1 tbsp Dill, Fresh
  • 1 Leek, very large
  • 1 tbsp Parsley, fresh
  • 1 Yellow onion
  • 2 Yukon gold potatoes, large

• Canned Goods

  • 4 cups Chicken or vegetable broth

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup Heavy cream

Found on selfproclaimedfoodie.com

Description

Ingredients

• 8 ounces bacon, chopped
• 1 tablespoon olive oil
• 1 very large leek, white portion only, sliced and washed well
• 1 yellow onion, peeled and chopped
• 2 large yukon gold potatoes, peeled and chopped
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper

Directions

• In a heavy bottom pot, cook the bacon starting over high heat and then gradually reducing to low as it browns. Transfer cooked bacon to a paper towel lined plate. Discard excess grease but do not wash pot out.
• Add the oil to the pressure cooker and heat on your sautee or browning setting. Add the leeks and onion, and stir for 4 minutes.
• Add the potatoes and chicken broth. Close and lock the lid. Cook for 5 minutes at high pressure. Release pressure using the quick release method - be careful, there will be a lot of steam.
• Puree the soup in a blender until smooth. Place into the pot where you cooked the bacon. Add the cream and herbs and then season with salt and pepper. It will need a fair amount of salt, but taste as you go.
• To serve, ladle soup into a bowl and then top with a handful of crisp bacon pieces.