1 Whole chicken
2 liters Water
4 Leeks, white part only, Washed and sliced
6 Slices Bacon
6 Potatoes, Peeled and sliced
3 stalks Celery
11/2 teaspoons Fresh Thyme
1 Bay leaf
Salt and pepper
1 cup Cream
1. Place the chicken and water in a pressure cooker and cook under low pressure for 30 mins. The chicken should be soft and easy to remove from the bone. Please make sure your depressurize the pressure cooker before opening the lid. Remove the chicken and stain the stock. Set aside until needed. Let the chicken cool until it is safe to handle, then pick the meat from the carcass. Discard the bones. Shred the meat and keep until needed.
2. Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
Remove the bay leaf. If you want to have a smooth soup, use an immersion blender (or in batches in a blender or food processor), and blend the soup until smooth. Then pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes. If the soup must be chunky, do not blend but add the cream and cook for another 15 to 20 minutes.
3. While the soup is cooking, line an oven sheet with non-stick paper. Place the bacon on the non-stick paper and cook in an oven set to 180℃ until crispy. Remove and dry on kitchen paper. Then blend in a spice mixer or blender until fine. Set aside until needed.
4. When you are ready to serve the soup, make sure the soup is hot. Then garnish with bacon powder and shredded chicken then serve with fresh crusty bread.