Ingredients
– 4 medium-sized potatoes, peeled and diced
– 2 large leeks, cleaned and sliced (white and light green parts)
– 1 medium onion, chopped
– 4 cups vegetable broth (or chicken broth)
– 1 cup heavy cream (or coconut milk for a vegan version)
– 2 tablespoons olive oil or butter
– 2 cloves garlic, minced
– Salt, to taste
– Pepper, to taste
– Fresh parsley, for garnish (optional)
Instructions
Making Instant Pot Potato Leek Soup is straightforward. Just follow these steps:
1. Prep the Vegetables: Begin by washing and dicing the potatoes. Clean the leeks thoroughly and slice them. Chop the onion and mince the garlic.
2. Sauté Aromatics: Set your Instant Pot to the sauté mode. Add olive oil or butter, then include the chopped onion and sliced leeks. Sauté for about 3-5 minutes until they become tender and translucent.
3. Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
4. Combine Ingredients: Add the diced potatoes and vegetable broth to the pot. Stir to combine the ingredients thoroughly.
5. Seal and Cook: Close the lid of the Instant Pot, making sure the valve is set to the sealing position. Select the manual or pressure cook setting and set the timer for 15 minutes.
6. Natural Release: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes.
7. Blend the Soup: Carefully remove the lid. Use an immersion blender to puree the soup until smooth. You can also transfer the soup to a regular blender in batches.
8. Stir in Cream: Return the pot to the heat, select the sauté mode, and stir in the heavy cream. Let it warm through for 2-3 minutes. Season with salt and pepper to taste.
9. Garnish: Serve warm, garnished with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Fat: 15g
- Protein: 6g