~leek and potato soup~

A quick and filling Pressure cooker soup – Ready in 15 mins!

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Ingredients : serves 4

300g leeks, chopped

1 l vegetable or chicken stock

2 small unpeeled potatoes, chopped

1 small onion, chopped

3 rashers bacon

2 tbsp cream

How to: Melt a knob of butter in the pressure cooker, add the onion, leeks and potatoes and stir for a minute or 2.  Add the stock and bring up to pressure. Cook for 8 mins on High then release the steam. Remove the lid and using a stick blender whiz the soup until smooth. Season as and if  required with salt and pepper and add the cream stirring until everything is well blended. Serve with a few pieces of crispy bacon, croutons and crusty bread.

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The soup can be kept in the fridge for a couple of days. It can also be frozen, but in that case, it’s best not to add the cream until after defrosting.

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Filed under meals, soup, vegetarian

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