How To Make Instant Pot Potato Leek Soup Recipe
A creamy, comforting soup loaded with the flavors of tender potatoes and leeks, cooked effortlessly in an Instant Pot.
Serves:
Ingredients
- 2 tbsp unsalted butter
- 3 medium leeks, chopped
- 3 cloves garlic, minced
- 2 lbs potatoes, peeled and cubed
- 5 cups chicken or vegetable broth
- Salt and pepper, to taste
- 1 cup heavy cream
- Fresh chives, chopped, for garnish
Instructions
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Turn on the Instant Pot and set it to the Sauté function.
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Add butter and let it melt. Then, add leeks and garlic, and cook until tender.
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Add potatoes to the pot, and pour in the broth. Season with salt and pepper.
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Seal the lid of the Instant Pot and turn off the Saute function. Set it to Pressure Cook on High for 10 minutes.
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Once done, release the pressure using the quick-release method.
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Carefully remove the lid, and using an immersion blender, blend the soup until it is creamy and smooth.
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Stir in the heavy cream, and turn on the Sauté function again, so that it heats through.
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Serve hot with a garnish of chopped fresh chives.
Nutrition
- Calories : 425kcal
- Total Fat : 22g
- Saturated Fat : 14g
- Cholesterol : 79mg
- Sodium : 1037mg
- Total Carbohydrates : 50g
- Dietary Fiber : 6g
- Sugar : 5g
- Protein : 9g
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