Description
Warm up with a bowl of our creamy Instant Pot Potato Leek Soup, brimming with the delightful flavors of sautéed leeks and hearty potatoes. This comforting dish comes together effortlessly in your Instant Pot, making it perfect for chilly evenings or casual gatherings. Each velvety spoonful is an invitation to savor its rich taste, while the enticing aroma fills your kitchen. Serve it alongside crusty bread for a complete meal that will leave everyone asking for seconds.
Ingredients
Scale
- 3 medium leeks, cleaned and sliced
- 4 medium russet potatoes, peeled and diced (about 1.5 lbs)
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 4 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Prep your ingredients by washing and slicing leeks thinly; rinse well to remove grit. Peel and cube potatoes.
- Set your Instant Pot to 'Sauté'. Melt butter until bubbly, then add leeks and cook for about 5 minutes until translucent.
- Stir in diced potatoes, vegetable broth, and thyme. Seal the lid tightly.
- Cook on high pressure for 10 minutes. Perform a quick release when done.
- Blend soup until smooth using an immersion blender or transfer to a regular blender in batches.
- Gradually stir in heavy cream, adjusting seasoning with salt and pepper as desired.
- Serve hot, garnished with fresh thyme or croutons.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg
Keywords: - For added flavor, incorporate minced garlic during the sautéing step. - Top with crispy bacon or fresh herbs for a personalized touch. - Store leftovers in an airtight container for up to four days; reheat gently on low heat.