Instant Pot Potato Leek Soup
User Reviews
5
6 reviews
Excellent
Instant Pot Potato Leek Soup
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Easy pressure cooker potato leek soup that's creamy, rich and full of flavor.
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Ingredients
- 2 tablespoon butter 28g, unsalted
- 1 tablespoon olive oil
- 3 leeks 375 g, large, chopped, white and light green parts only
- big pinch salt
- big pinch black pepper
- 2 bay leaf
- 1 teaspoon oregano dried
- 3 garlic cloves, minced
- 4 cups chicken stock 946ml, or vegetable stock
- 1 teaspoon Worcestershire sauce or soy sauce
- 4 potatoes 550g, peeled, diced
- 1 cup heavy whipping cream 250ml
Instructions
- Turn instant pot or ninja foodi to saute mode. Add butter, olive oil, chopped leeks and salt and pepper. Cook until leeks soften, 4-5 minutes.
- Add the bay leaves, oregano, and garlic, and stir to combine.
- Add the chicken or vegetable broth, soy sauce, and potatoes. Stir. Turn pressure cooker to high pressure for 5 minutes, making sure the vent is sealed. Naturally release for 15 minutes after cook time is over.
- Stir in the heavy cream, then remove bay leaves and use an immersion blender to blend the soup into a creamy, smooth consistency. Taste for seasoning, adding salt and/or pepper if necessary.
Notes
- Recipe can be made on a regular stove top too, just cook covered until potatoes are cooked through, and follow the recipe as is.
Nutrition Information
Show Details
Calories
103kcal
(5%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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