Easy Instant Pot Potato and Leek Soup

Equipment

1 immersion blender or a regular blender
1 8 qtr. Instant Pot or pressure cooker

Ingredients

3 russet potatoes
3 leeks see notes
1 large onion
1 liter of homemade or store-bought chicken broth
2 tablespoons of butter
1/3 cup of whipping cream
salt and freshly ground black pepper to taste
chopped chives for serving
additional chilled fresh cream for serving
ground nutmeg freshly ground preferred

Instructions

Begin by trimming, slicing and rinsing the white part of your leeks (see notes*)
3 leeks
Wash, peel, and dice the potatoes into small pieces and chop your onion
3 russet potatoes, 1 large 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.
2 tablespoons of butter
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.
salt and freshly ground black pepper to taste, 1 liter of homemade or store-bought chicken broth
Press Cancel to stop the sauté function. Close the lid and make sure it’s securely locked, then turn the steam release handle to Sealing. Select Pressure Cooker (Manual) on high and set the timer to 6 minutes using the + or – buttons.
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 whipping cream. Add ground nutmeg to taste.
1/3 cup of whipping cream, ground nutmeg
And voilà! Your Easy Potato and Leek Soup is ready! Serve it with sliced green chives on top and a generous dollop of whipping cream
additional chilled fresh cream for serving, chopped chives for serving

Video

Notes

1. Leeks may look intimidating with their long green stalks and layers of dirt, but fear not. 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.)

2) If you don’t have an Instant Pot, no worries! Just follow the stove-top instructions and add an extra ½ cup of chicken broth to get the right consistency. Bring to a boil, then simmer for 30 minutes, stirring occasionally to prevent sticking.

3) Be careful when blending hot soup — whether with an immersion blender or regular blender — to avoid burns.

4) Freezing & Reheating: Do not add cream or garnishes before freezing. Let the soup cool completely, then freeze in airtight containers for up to 3 months. When ready to eat, thaw overnight in the fridge, re-blend if needed for a smooth texture, then stir in cream and garnish just before serving.

5) Please note: The displayed calories are an estimated value. Actual calorie content may vary based on specific ingredients and portion sizes. Always consult with a nutritionist for precise dietary information

Nutrition