Instant Pot Potato Leek Soup
Ingredients
The soup base
-
4
tablespoons
olive oil
-
1
medium
leek
-
2
medium stalks
celery
-
2
cloves
garlic
-
2 ½
teaspoons
coarse salt
-
½
teaspoon
black pepper
-
6
cups
unsalted vegetable or chicken stock
-
2-3
cubes or teaspoons
unsalted all-natural bouillon
-
6
medium
russet potatoes
-
2
bay leaves
bay leaves
-
3
sprigs
fresh thyme
Finishing touches
-
1
large
lemon
-
⅓
cup
evaporated milk
-
1
teaspoon
Worcestershire sauce
-
a pinch
cayenne pepper
Instructions
- 1. Set the Instant Pot to sauté mode and add 2 tablespoons of olive oil.
- 2. Add the leek and celery, sautéing for 4-5 minutes until soft.
- 3. Stir in garlic, salt, and half of the black pepper.
- 4. Add chicken stock, bouillon, potatoes, bay leaves, and thyme.
- 5. Secure the lid, set to sealed, and cook on manual for 5 minutes.
- 6. Allow the Instant Pot to naturally release, then remove the lid.
- 7. Discard bay leaves and thyme, then puree the soup to desired smoothness.
- 8. Stir in lemon zest, juice, evaporated milk, Worcestershire sauce, and cayenne.
- 9. Adjust seasoning if necessary and serve with a drizzle of olive oil and remaining black pepper.
Nutrition Facts (estimated)
Servings
8
Calories
369
Total fat
14g
Total carbohydrates
57g
Total protein
7g
Sodium
576mg
Cholesterol
12mg
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