| 1. | Melt butter in cooker. Add bay leaf, onion and potato. Stir fry without browning for about 3 minutes. Add remaining ingredients except cream. |
| 2. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes. |
| 3. | Remove cooker from heat. Allow to cool naturally. |
| 4. | Open cooker. Discard bay leaf. Mix the soup smooth in a blender or mash it through a sieve. |
| 5. | Return soup to cooker. Reheat. Serve hot. Garnish each individual serving with a tablespoon of cream. |