34
R E C I P E S
Cream of Leek & Potato Soup
Preparation time: 15 minutes
Cook Time: 20 minutes
Yield: 8 cups
2 tablespoons butter
¼ cup olive oil
3 large leeks (white and pale green parts only),
halved lengthwise, thinly sliced (about 5 cups)
3 medium potatoes, peeled and diced (about 4 cups)
2 medium carrots, peeled and chopped (about 1 cup)
3 cups chicken broth
½ cup white wine
1 cup cream
Salt and pepper, to taste
Fresh chopped parsley
Place butter and olive oil into the cooking pot. Keep the lid open and select
SEAR
program; when butter has melted,
add leeks, potatoes, and carrots. Cook and stir 10 minutes or until vegetables are softened. Add broth and wine.
Close the lid. Select
PRESSURE COOK
program Level 7 and Time 10 minutes.
Once the timer beeps 3 times to indicate the end of cooking, manually release pressure by pressing on the steam
release button for about 5 seconds. The steam release process will take about 4 to 5 minutes. Slowly open the lid and
place about 3 cups of your soup in a blender. Blend until mixture is smooth and creamy. Place the blended soup in
large serving bowl and repeat in batches with remaining soup. Add cream and stir to combine. Salt and pepper to
taste. Serve hot topped with parsley.
Summary of Contents for NC00134439
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