23
Potato and Leek Soup
I N G R E D I E N TS
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2 Tbsp unsalted butter
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4 medium leeks cleaned and chopped
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1 small stalk celery, chopped
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2 lbs potatoes peeled and diced
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1 bay leaf
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1 sprig fresh thyme
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4 cups water
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2 tsp salt
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1/2
cup heavy cream
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freshly ground pepper
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minced chives, for garnish
D I R E C T I O N S
1.
Place the cooking pot in the cooker and press Sauté to preheat.
2.
Add the butter and heat until just foaming.
3.
Add the leeks and celery and sauté until softened but not browned, 5 - 7 minutes.
4.
Add the remaining ingredients, except cream and stir to combine.
5.
Close the lid and press the Soup button. Press ON/OFF/START.
6.
When cooking has completed, remove the bay leaf and thyme.
7.
Blend the soup with a blender or immersion blender until smooth.
8.
Stir in cream and season to taste. Serve and garnish with minced chives.
