RECIPES
58
CREAMY LEEK AND POTATO SOUP
Serves: 4 - 6
Pressure Cooking Time: 7 minutes
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
In a pressure cooker, cook the bacon over medium heat for 4 minutes. Add the
leeks and onion, and stir for 4 minutes. Next, add the potatoes and chicken broth,
close cover and secure. Bring to pressure on high heat, then reduce to medium
and cook for 5 minutes.
Remove from the heat and allow to cool until pressure is reduced. Allow pressure
cooker to cool down for two-minutes before naturally releasing pressure. Uncover;
puree the soup in a blender until smooth, then place back into the pan. Add the
cream and herbs and then season with salt and pepper. Serve hot or cold.
ZUCCHINI SQUASH SOUP
Serves: 6
Pressure Cooking Time: 7 minutes
2 tablespoons unsalted butter
2 tablespoons olive oil
1 yellow onion, peeled and chopped
2 garlic cloves, peeled and chopped
2 Idaho potatoes, peeled and chopped
2 pounds zucchini squash, chopped
4 cups chicken or vegetable broth
1 cup cream
1 teaspoon ground cumin
2 tablespoons Italian parsley, chopped
In the multi-cooker on high, add the butter and allow to melt. Add the oil, onion,
cloves, potatoes and squash. Stir for 5 minutes and add the vegetable broth
and cumin. Close and secure cover and bring to pressure on high heat and
pressurecook for 7 minutes.Turn off the unit and allow to cool until the pressure
has released. Uncover and add the cream and parsley. Pour the soup into a
blender and puree until smooth. Season with salt and pepper.
