|Potatoes||2 Pound, peeled|
|Water||6 Cup (96 tbs)|
|Milk||1 Cup (16 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Chives||2 Tablespoon, chopped|
1. Combine potatoes, leeks, water, salt, pepper in 6-quart Low Pressure Cooker/Fryer; clamp on cover; bring up pressure on setting #9 (high heat); reduce to setting #2 (low heat); cook 20 minutes; turn off; reduce pressure.
2. Beat mixture with electric mixer until smooth; add milk, cream; refrigerate until serving time; sprinkle with chopped chives. If desired, soup may be served warm. Makes 2 quarts