|Leeks||3 , trimmed and sliced and washed|
|Onion||1 , skinned and sliced|
|Butter/Margarine||2 Ounce (50 Grams)|
|Potato||1 Large, peeled and sliced|
|Chicken stock||1 Pint (600 Milliliter)|
|Single cream||90 Milliliter (6 Tablespoon)|
|Chopped chives/Parsley||2 Tablespoon (For Garnish)|
Lightly fry the leeks and onion in the fat in the uncovered pressure cooker for 2-3 minutes until softened but not browned.
Stir in the potato, stock, bayleaf and seasoning.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes, then reduce pressure quickly.
Remove the bayleaf and sieve the soup or puree it in an electric blender.
Stir in the cream, adjust seasoning and chill.
Sprinkle with chopped chives or parsley before serving.