This is one of those meals you’ll be thankful for after a hard day when you really cannot be bothered to make a whole meal. It’s a very simple but flavoursome soup.
Ingredients
- 1 tablespoon olive oil, avocado oil, butter or ghee
- 2 large leeks, sliced and washed thoroughly
- 2 carrots, peeled and diced
- 1 cup (130 g) chopped bacon or lardons
- 2 potatoes (each about the size of a medium jacket potato), peeled and diced
- generous ½ teaspoon salt
- ½ teaspoon dried thyme
- 1 bay leaf
- 2 cups (200 g) grated/shredded cheese
- freshly cracked black pepper
How to Make It
- Press the Sauté button on the multi-cooker. Add the oil, butter or ghee to the pot. Leave for a couple of minutes to heat or melt, then add the leeks, carrots and bacon. Stir for about 8–10 minutes until the leeks are soft. Add the potatoes, salt, thyme, bay leaf and 500 ml/2 cups water and deglaze the pot.
- Secure the lid in place and set to Manual or High Pressure for 6 minutes. At the end of cooking, use the QPR method. Serve in bowls with the grated/shredded cheese and some freshly cracked black pepper over the top.
