Potato Soup

Ingredients

1-1/2C           Peeled sliced potatoes

1-1/2C           Sliced white of leek

3C                 Chicken/vegetable stock

                     Salt to taste

1/2C              Heavy cream

                     Minced chives

Process

Simmer the vegetables in stock for 40 to 50 minutes

Puree the soup with a hand held blender

Allow to cool slightly

Add 1/2C cream and season with salt.  Over salt slightly because salt loses flavor in a cold dish.

Served in chilled soup cups, and decorate with minced chives

DOUBLE THE INGREDIENTS FOR INSTANT POT AND USE THE FOLLOWING TIMES

9 MINUTES ON PRESSURE COOK

5 MINUTES ON WARM

INSTANT RELEASE