Instant Pot Potato Leek Soup
Ingredients
The soup base
-
2
Tablespoons
Olive Oil
-
3
Tablespoons
Butter
-
4-5
large
Leeks, sliced (5-6 cups)
-
2
cloves
Garlic, pressed or minced
-
2
Tablespoons
Flour
-
5-6
cups
Chicken Broth (or vegetable broth)
-
1
each
Bay Leaf
-
1
teaspoon
Salt
-
¼
teaspoon
White Pepper (or black)
-
1 ½
lbs
Gold Potatoes, cubed
-
⅛
teaspoon
Nutmeg (optional)
-
¾
cup
Half and Half (or heavy cream, or milk)
Garnishes
-
to taste
each
Chopped Chives (or parsley)
-
to taste
each
Sour Cream
-
to taste
each
Bacon, cooked and chopped
Instructions
- Clean and slice leeks into half-moon shapes and rinse well.
- Press the Sauté button on the Instant Pot and add olive oil and butter.
- Add leeks and cook until soft, stirring occasionally.
- Add garlic and cook for about 30 seconds until fragrant.
- Sprinkle flour over the leeks and stir, cooking for a minute.
- Stir in the broth, dissolving the flour and scraping the bottom of the pot.
- Add bay leaf, salt, pepper, potatoes, and nutmeg, then stir.
- Put the lid on and set the steam release knob to Sealing.
- Press the Manual button and set to cook for 7 minutes.
- After cooking, let the pot naturally release pressure for 15 minutes, then manually release remaining steam.
- Open the lid, stir the soup, and remove the bay leaf.
- Use an immersion blender to puree the soup, or blend in small batches carefully.
- Stir in the half and half and adjust salt if needed.
- Garnish with chives and sour cream, and serve hot or chilled.
Nutrition Facts (estimated)
Servings
6 servings
Calories
244
Total fat
15g
Total carbohydrates
29g
Total protein
4g
Sodium
800mg
Cholesterol
40mg
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