Instant Pot Vegan Potato Leek Soup
Ingredients
-
1
tablespoon
olive oil
-
3
pieces
leeks, chopped
-
2
cloves
garlic, minced
-
2
pounds
Russet potatoes, scrubbed, peeled, and quartered
-
4
cups
reduced-sodium vegetable broth
-
2
cups
water
-
½
teaspoon
dried thyme
-
1
piece
bay leaf
-
to taste
none
fresh chives, diced (optional, for topping)
Instructions
- 1. Sauté the leeks and garlic in olive oil using the Instant Pot sauté function.
- 2. Cancel the sauté function and add the potatoes, vegetable broth, water, thyme, and bay leaf.
- 3. Lock the lid and set the Instant Pot to cook on high pressure for 6 minutes, allowing for a natural pressure release afterward.
- 4. Quick release any remaining pressure, remove the lid, and discard the bay leaf.
- 5. Blend the soup with an immersion blender to your desired consistency and serve hot, topped with fresh chives.
Nutrition Facts (estimated)
Servings
6
Calories
176
Total fat
2.6g
Total carbohydrates
36g
Total protein
4g
Sodium
386.4mg
Cholesterol
0mg
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