The Richness and deep flavor of this simple and yet delicious Soup comes from the Broth made from the carcass of the Costco Rotisserie Chicken. It is a must. You will only use 1 Leek and 1 Potato along with the Broth and Cream.
If you don’t have the homemade Bone Broth, then you will need a Rich Bone Broth. You can also use an immersion Blender to smooth it out. If you choose to blend it up, then you will want to save the Bacon after cooking it to add later.
1 Large Leek Sliced thin. (3 c )
1-2 med sized white Potato diced (skin on).
3 c rich Bone Broth (from Costco Chicken).
1/2-1 c Heavy Cream. (start with 1/2 cup add more at the end if you want more)
1-2 slices Bacon Chopped. (2 will give it more of a Chowder flavor)
1 1/2 Tbsp Butter
1/2 tsp Salt.
1/2 tsp Course Black Pepper.
a few shakes Red Pepper Flakes (1/8-1/4 tsp)
1 1/2-2 Tbsp Low Sodium Better than Bullion Chicken. ( more if your broth is weak)
Turn the Pot to Sauté HI and sauté the Bacon until cooked. Remove it to a small bowl and hold it aside until the end… if your planning on blending the soup. If not then at this point, add all ingredients to the Pot. Set the time for 4 minutes and then allow for 5-7 min NPR. CR (controlled release..tap tap tap) the Pressure out .
Stir the Soup and taste it to see if you want to add another 1/2 c of Heavy Cream. The Soup is ready to serve up so at this point, just stir it up before serving or use the Immersion Blender to blend it before serving.
If you held the Bacon out at the beginning, then add it back into the Soup.
Enjoy!
