Instant Pot Potato Leek Soup
A warm and creamy Instant Pot Potato Leek Soup. This creamy potato soup is cooked in an instant pot or electric pressure cooker. A classic soup recipe, perfect on chilly days!
Ingredients
- 3 large leeks, (use white and light green only. Thoroughly washed and sliced)
- 2 pounds Yukon gold potatoes, (peeled and sliced)
- 1½ cups chopped onion, (about 1 large onion)
- 1 tablespoon minced garlic
- 4 tablespoon unsalted butter
- 32 oz broth
- 1 teaspoon salt, (use more according to your liking)
- black pepper to taste
- 1¼ cups heavy cream
- chopped chives
Instructions
- Press the "saute" button. When the instant pot display "hot", melt butter and cook onion for 4 minutes, keep stirring. Add garlic, keep stirring for 1 minute.
- Add the sliced leeks into the pot, keep stirring and cook until they're soft for about 4 minutes. Pour in the broth and be sure to deglaze the pot.
- Place the Yukon gold potatoes, salt, and pepper. Secure the lid, cook on manual for 10 minutes. When the timer beeps, quick-release pressure.
- Using an immersion blender, puree the soup until smooth. Add heavy cream, stir to combine. Add salt/black pepper if necesssary.
Notes
If the broth is too thin to your liking, turn Instant Pot® back on and press Sauté button. Bring it back to a boil, stirring frequently until the liquid is reduced. Then add heavy cream.
An alternative way to cut down cooking time.
- Skip the butter
- Add onion, garlic, potato, leek and broth into the pot and set it to "Soup" for 10 minutes with quick-release.
- Puree the soup until smooth.
- Add heavy cream, serve and enjoy!
Nutrition
Calories: 306kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 12gCholesterol: 66mgSodium: 774mgPotassium: 609mgFiber: 4gSugar: 4gVitamin A: 1522IUVitamin C: 29mgCalcium: 68mgIron: 2mg
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