Creamy Leek and Potato Soup
Pressure Cooking Time: 5 min
1. 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.