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!
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.
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!
Calories: 306kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 12gCholesterol: 66mgSodium: 774mgPotassium: 609mgFiber: 4gSugar: 4gVitamin A: 1522IUVitamin C: 29mgCalcium: 68mgIron: 2mg