Instant Pot  Leek And Potato Soup



6 servings

25 mins


– olive oil – butter – leeks  – garlic  – salt  – black pepper – Pinch of nutmeg — optional – chicken stock – potatoes  – half and half  – Toppings like bacon — olive oil parsley – 1 tsp cornstarch + 1 tablespoon cold water

1. Set Instant Pot to Sauté . Add the oil and butter, let the butter melt.

2. Add the chopped leeks and stir. Cook for 4-5 minutes, stirring occasionally.

3. Add garlic and cook for 1 minute, stirring occasionally.

4. Add the potatoes, salt, pepper, stock, nutmeg and close the lid. Set the valve to seal and cook for 10 minutes on high pressure.

5. You can do natural release to quick release. It doesn’t really matter.If you choose natural release, the soup will be very soft and smooth, if you prefer chunky soup, do quick release.

6. Blend the soup (half or all of it). Add the half and half and cornstarch mixture. Set the Instant pot to Sauté  and cook for 1-2 minutes, keeping an eye on the soup, so it can thicken.

7. Store in the fridge in an air tight container for 1 week.

Instant Pot Leek And Potato Soup - quick and easy to make in an electric pressure cooker. Creamy, flavorful and delicious soup, that requires minimal ingredients and effort to prepare.


Simple, Low-Carb and Keto recipes