Easy Instant Pot Potato and Leek Soup
Comforting soup, with a delicious creamy texture, that is perfect for soup season
Equipment
- 1 immersion blender or a regular blender
- 1 8 qtr. Instant Pot or pressure cooker
Ingredients
- 2 potatoes Russet potatoes would be my preference, but, I use whatever I have on hand and encourage you to do the same.
- 2 leeks see notes
- 1 large onion
- 1 liter of homemade or store-bought chicken broth can be substituted by vegetable broth. A store bought carton usually has 900ml. 900 ml is close enough you can use that if you wish.
- 2 tablespoons of butter
- 1/4 cup of whipping cream
- Salt and freshly ground black pepper to taste
- Sliced green onions for garnish
- Additional chilled fresh cream for serving
- Ground nutmeg
Instructions
- Begin by trimming, slicing and rinsing the white part of your leeks (see notes*)
- Wash, peel, and dice the potatoes into small pieces and chop your onion
- Turn on the saute function of your Instant Pot, melt the butter over medium heat. Add the onion. Saute until it becomes soft and translucent.
- Add the chopped leeks and continue sautéing for another 3 minutes until everything is soft.
- Add the diced potatoes to the mixture. Pour in the chicken broth, mix well, and season with salt and black pepper to taste.
- Press cancel to cancel the sauté function. Close and secure the lid. Turn the steam release handle to the Sealing position. Push the Pressure Cooker (Manual Setting) button to high pressure and set the time to 6 minutes using the + or - button.
- Once the timer is done, quick release the pressure and open the lid. Use an immersion blender to purée the soup until just smooth. Stir in 1/4 cup of whipping cream. Add ground nutmeg to taste.
- And voilà! Your Easy Potato and Leek Soup is ready! Serve it with sliced green onions on top and a generous dollop of whipping cream
Notes
1. Leeks may look intimidating with their long green stalks and layers of dirt, but fear not – cleaning them is a breeze. Follow these simple steps to ensure your leeks are fresh and dirt-free:
- Trimming: Start by trimming off the dark green tops and the root ends of the leeks. You'll want to use only the crisp, white and light green parts for your recipe.
- Slicing: Cut the leeks in half lengthwise, and then slice them into half-moons. This exposes more surface area for easy cleaning.
- Rinsing: Place the sliced leeks in a bowl of cold water. Swish them around to loosen any dirt or sand that might be trapped between the layers.
- Draining: Allow the leeks to sit for a few minutes in the water so that any dirt settles at the bottom. Lift the leeks out of the water and leave the sediment behind. (You really need to take the leeks out. If you try draining the water, say using a colander you will end up throwing the dirt back on top of the leeks.)
- Final Rinse: Give the leeks a final rinse under running water, ensuring all remaining debris is washed away. (you can use a colander for this if you like.)