Description
Warm up with creamy Instant Pot Potato Leek Soup, brimming with sautéed leeks and hearty potatoes.
Ingredients
Scale
- 3 medium leeks, cleaned and sliced
- 4 medium russet potatoes, peeled and diced (about 1.5 lbs)
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 4 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Prep your ingredients by washing and slicing leeks thinly; rinse well to remove grit. Peel and cube potatoes.
- Set your Instant Pot to ‘Sauté’. Melt butter until bubbly, then add leeks and cook for about 5 minutes until translucent.
- Stir in diced potatoes, vegetable broth, and thyme. Seal the lid tightly.
- Cook on high pressure for 10 minutes. Perform a quick release when done.
- Blend soup until smooth using an immersion blender or transfer to a regular blender in batches.
- Gradually stir in heavy cream, adjusting seasoning with salt and pepper as desired.
- Serve hot, garnished with fresh thyme or croutons.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg