Instant Pot Potato & Leek Soup
This Instant Pot Potato Leek Soup is quick and easy to make and turns out creamy and flavorful - a great way to utilize the winter bounty of leeks and potatoes.
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 1 tablespoon (14 g) butter
- 2 leeks tough greens removed, chopped
- 1/2 teaspoon (3 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 1 clove garlic minced
- 1 pound (454 g) potatoes peeled and cubed
- 3 cups (710 ml) vegetable or chicken broth
- 1 sprig fresh thyme or 1 tsp dried
- 1 bay leaf
- 1/2 cup (118 ml) cream or half and half optional
- Crumbled bacon green onion, and paprika, for garnish
Instructions
- Washing the leeks thoroughly, as they can often harbor dirt and sand between their layers. Cut off the dark green tops and the root end. Slice the leeks into rounds.
- For the potatoes, peel and dice them into uniform pieces to ensure they all cook evenly.
- Turn on Saute mode on the Instant Pot. Melt the butter in the pot. Add the leeks. Saute for 3-5 minutes, just to soften the leeks, not brown them. Turn off saute mode after 5 minutes (any longer and it will get too hot). Add the salt, pepper and garlic.
- Add the potatoes, broth, thyme and bay leaf. Secure the lid and set to cook for 6 minutes on high pressure. Do a quick pressure release.
- Remove the thyme sprig and bay leaf.
- Using an immersion blender, puree the soup to a smooth texture. Return to a low heat and add the cream. Heat through before serving.
- Serve as is or topped with crumbled bacon, green onion, and a sprinkle of paprika.
Notes
- If you use a low-sodium broth, you may need to add additional salt to taste.
- It's possible to make this soup vegetarian or vegan, by substituting the butter for olive oil, using vegetable broth, and omitting the cream.
- The soup is really creamy on its own and doesn't necessarily need the added cream. If you want to save the calories, you can choose not to add the cream at all. If you love a creamy soup, add up to 1/2 cup to suit your taste.
- The immersion blender is the easiest way to blend this soup. Blending for 3-5 minutes will yield a super silky soup. If you don't have an immersion blender, you can puree the soup in a blender (leaving the vent whole open at the top because the soup is hot!)
Nutrition
Calories: 230kcalCarbohydrates: 28gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 41mgSodium: 967mgPotassium: 732mgFiber: 3gSugar: 3gVitamin A: 1205IUVitamin C: 41mgCalcium: 77mgIron: 2mg
Tried this recipe?Let us know how it was!