|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.
Serving size: Complete recipe
Calories 1381 Calories from Fat 628
% Daily Value*
Total Fat 71 g109.9%
Saturated Fat 41.9 g209.5%
Trans Fat 0 g
Cholesterol 195.7 mg65.2%
Sodium 861.1 mg35.9%
Total Carbohydrates 167 g55.5%
Dietary Fiber 19.6 g78.6%
Sugars 37.5 g
Protein 32 g63.4%
Vitamin A 248% Vitamin C 255.7%
Calcium 53.6% Iron 88.5%
*Based on a 2000 Calorie diet