Instant Pot Potato And Leek Soup
A classic, creamy potato and leek soup adapted to a pressure cooker.
Servings: 4 people
Equipment
- Instant Pot
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 4 cups chopped leaks
- 2 cloves crushed garlic
- 3 cups chopped potatoes peeled and cut into inch cubes
- 4 cups vegetable or chicken stock
- 3-4 sprigs fresh thyme
- 1/4 cup thick cream
- 1/4 cup full cream milk
- salt & pepper to season
- 1 bay leaf
Instructions
- Select the "Saute" function on the Instant Pot.
- Add the butter and olive oil to the pot, once hot add the leeks. Saute until softened, stirring frequently.
- Add garlic and saute to release flavour, if using green chilli, add it in here.
- Add potatoes, stock, salt, bay leaf and thyme. Stir to combine.
- Place the lid on your Instant Pot and set to "sealing"
- Select the "High Pressure" setting and set timer to Set the timer to 7 minutes . It usually takes 5-10 minutes for your Pressure Cooker to reach high pressure and then the countdown begins.
- Natural Pressure Release for 15 minutes.
- Remove and discard bay leaf and thyme sprigs.
- Using your hand blender, blend the soup until smooth.
- Add in milk, heavy cream and pepper, stirring to combine
- Garnish with a drizzle of cream and chives or croutons
Notes
MAKE IT DAIRY-FREE & VEGAN: Substitute butter with olive oil, omit the cream and milk.