Description
A comforting and creamy potato leek soup made easily in the Instant Pot, perfect for busy weeknights.
Ingredients
Scale
- 4 large leeks, cleaned and chopped
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: fresh herbs for garnish
Instructions
- Sauté the leeks and onions: Set your Instant Pot to sauté mode, add olive oil, and sauté leeks and onion for 3-4 minutes until softened.
- Add potatoes and broth: Mix in diced potatoes and pour vegetable broth over them. Stir gently.
- Pressure cook: Close the lid, seal the steam release valve, and set to high pressure for 10 minutes.
- Release pressure: Perform a quick release of the pressure when the cooking cycle is complete.
- Blend the soup: Use an immersion blender to blend the soup until smooth.
- Season and serve: Season with salt and pepper to taste, serve hot garnished with fresh herbs.
Notes
For a creamier texture, blend in a splash of plant-based milk after cooking. Store leftovers in an airtight container for up to 4 days or freeze for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg