Instant Pot Potato Leek Soup
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Instant Pot Potato Leek Soup
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This Instant Pot Potato Leek Soup is so delicious. With only a few ingredients, it can easily made vegan because it has no cream.
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Ingredients
- 1 Tbsp butter
- 1 Tbsp olive oil
- 2 leek large
- 4 cups vegetable stock
- 1 bay leaf
- ½ tsp thyme or sprig fresh thyme, dried
- 2 lbs potato
- 2 cloves garlic
Instructions
- Cut dark green parts and root end off of leeks. Then cut them in half lengthwise. Slice into ½" thick half rounds. Soak these in cold water for a few minutes, moving them around with you hands to remove stubborn dirt. (I use a salad spinner). Drain off the water. Add to colander (or use your salad spinner to let the water drain from leek slices.
- Add butter and oil to instant pot. turn on saute mode.
- Add leeks and saute for about 5 minutes, turning occasionally. When leeks are softened, and garlic. Stir around for another minute.
- Add vegetable stock (or chicken stock to instant pot. Scrape up any browned bits off of the bottom.
- Place potatoes, spices and salt and pepper in the instant pot. Soup will be whiter if you peel the potatoes.
- Set pot to manual mode. Then set timer for 10 minutes. Once time is done, let Instant pot naturally release pressure. In other words leave it alone. Then release the remaining pressure by switching the vent switch to vent.
- Remove bay leaves and the sprig of fresh thyme.
- Using an immersion blender or place multiple batches in a regular blender, blend soup until smooth.
- Taste. Adjust seasoning to your liking.
Equipments used:
Notes
- If you are using a thin skinned potato, there is no need to peel. If you're using a thick skinned potato, like Russets, you should peel them.
- If you don't peel them your immersion blender will collect a lot of the skins. Some will be blended in.
- Start with a little salt and then taste and adjust your seasonings after the soup is blended.
- Use fresh thyme, if you have it. You can just add a sprig of thyme and then remove it before blending, or remove the tiny leaves from the stems and add them.
- If you would like to thin the soup out, add more vegetable stock and mix it in well.
- If you would like to make a chunky potato soup, chop the potatoes into bite sized pieces. Then before blending, remove some of the chunks. Blend soup, add the whole chunks back in.
Nutrition Information
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Calories
182kcal
(9%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
5mg
(2%)
Sodium
650mg
(27%)
Potassium
59mg
(1%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
891IU
(18%)
Vitamin C
4mg
(4%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 650mg | 27% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 891IU | 18% |
| Vitamin C | 4mg | 4% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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