Description
A hearty and creamy soup made with leeks and potatoes, perfect for a cozy day.
Ingredients
Scale
- 3–4 medium-to-large leeks (use the white parts, sliced)
- 4 large Russet potatoes (peeled & diced)
- 2 tablespoons butter
- 1/2 medium onion (chopped)
- 1 large clove garlic (minced)
- 4 cups chicken broth or stock (or use veg broth)
- 1 cup water
- 1/4 teaspoon dried thyme
- Salt & pepper (to taste)
- Fresh chives (chopped, optional, for garnish)
Instructions
- Prep your leeks and peel and chop your potatoes. Discard the top dark green portion of the leeks, retaining the bulbs. Slice the bulbs into rings. Add leeks to a colander and rinse them thoroughly (use your hands to dislodge any stubborn dirt).
- Add the butter to the Instant Pot and press the sauté button. Add the onion and sauté, stirring occasionally, for 3-4 minutes.
- Add the garlic to the Instant Pot and cook for 30 seconds.
- Add the broth, water, leeks, potatoes, and thyme to the Instant Pot. Give it a stir and then close the lid and set the valve on ‘sealing’. Set the timer to cook on high pressure for 10 minutes.
- Once the countdown has finished, carefully do a quick pressure release (soup can splatter a bit).
- Using an immersion blender, puree the soup until smooth. You could also blend it in batches using a regular blender (I suggest letting the soup cool a bit first).
- Season soup with salt & pepper as needed. Garnish with chives if desired.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- For extra creaminess, consider adding a splash of heavy cream before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg