Potato Leek Soup
8oz bacon, diced
1T extra-virgin olive oil
3 large leeks, washed, sliced
1 onion, peeled, small dice
4 Yukon Gold potatoes
4c chicken stock
1c heavy cream
1T dill, chopped
1T parsley, chopped
Freshly ground black pepper
In a frying pan, cook bacon until done. Drain on paper towel; set aside.
Set cooker to “sear” and add oil.
Add leeks and onions and sauté for 4 minutes.
Add potatoes and chicken broth.
Close lid and lock. Set to “soup” and adjust for 5 minutes.
When done, quick release until all pressure is released.
Open and remove soup, pouring into a large bowl or saucepan to allow to slightly cool down.
Add cooked bacon, cream, and herbs to blender. Season with sea salt and freshly ground pepper.
Ladle into bowls and serve immediately.