Difficulty: Easy - for beginners
Serves: 4 -6
1 tablespoon olive oil
2 strips bacon, cut up in chunks
4 leeks, white portion only, sliced and washed well
1 yellow onion, peeled and chopped
2 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
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.