This Potato Leek Soup is quick and easy to make in the Instant Pot and turns out creamy and flavorful - a great way to utilize the winter bounty of leeks and potatoes.
Keyword: instant pot, Potatoes
2leekstough greens removed, chopped
1/4tspground black pepper
1lbpotatoespeeled and cubed
3cupsvegetable or chicken broth
1sprig fresh thymeor 1 tsp dried
1/2cupcream or half and halfoptional
Crumbled bacon, green onion, and paprika, for garnish
Turn on Saute mode on the Instant Pot. Melt the butter in the pot. Add the leeks. Saute for 3-5 minutes, just to soften the leeks, not brown them. Turn off saute mode after 5 minutes (any longer and it will get too hot). Add the salt, pepper and garlic.
Add the potatoes, broth, thyme and bay leaf. Secure the lid and set to cook for 6 minutes on high pressure. Do a quick pressure release.
Remove the thyme sprig and bay leaf.
Using an immersion blender, puree the soup to a smooth texture. Return to a low heat and add the cream. Heat through before serving.
If you don’t have an immersion blender, you can put the soup into a blender to puree it, but be sure to allow the steam to escape while blending so it doesn’t explode.
If you use a low-sodium broth, you may need to add additional salt to taste.