Instant Pot Leek And Potato Soup
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. Perfect for the whole family, made and served year round.
Servings: 6 2/3 cup servings
Equipment
- Pressure cooker
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 4 cups chopped leeks about 4-5 leeks
- 3 garlic cloves pressed or minced
- 1 tsp salt or to taste, depending on the stock you are using
- 1/4 tsp black pepper
- Pinch of nutmeg optional
- 4-5 cups chicken stock
- 1 lb Yukon gold potatoes peeled and chopped into bite sized pieces
- 1/2 cup half and half optional
- Toppings like bacon olive oil parsley
- 1 tsp cornstarch + 1 tablespoon cold water
Instructions
- Set Instant Pot to Sauté . Add the oil and butter, let the butter melt.
- Add the chopped leeks and stir. Cook for 4-5 minutes, stirring occasionally.
- Add garlic and cook for 1 minute, stirring occasionally.
- Add the potatoes, salt, pepper, stock, nutmeg and close the lid. Set the valve to seal and cook for 10 minutes on high pressure.
- 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.
- 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.
- Store in the fridge in an air tight container for 1 week.
Video
Notes
Nutritional information does not include toppings.
Nutrition
Calories: 1432kcal | Carbohydrates: 172g | Protein: 43g | Fat: 66g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 3948mg | Potassium: 3763mg | Fiber: 17g | Sugar: 33g | Vitamin A: 6754IU | Vitamin C: 138mg | Calcium: 444mg | Iron: 14mg