1 cup pearl barley
1 cup onion, chopped
1 cup celery, chopped
1/2 cup leeks, chopped
3 ham hocks -or-
2 slices smoked ham, chopped
3-1/2 quarts chicken stock
6 tablespoons instant mashed potatoes
1 cup heavy cream

BOUQUET GARNI:

6 parsley sprigs
1/2 teaspoon thyme
2 medium bay leaves

Wrap herbs in piece of cheesecloth. Combine all ingredients except mashed potatoes and cream in removable liner. Place liner in base.

Cover and cook on low 4-5 hours. Remove ham hocks, if used, and discard, or else chew on the bones, like I do. Also, discard bouquet garni. Add instant mashed potatoes, stirring well, and add cream. Cook on high for 15 minutes.

Serving Size: 10