It’s getting to be that time. The bunker down with all your cozy sweaters, books, boots, hats, and root vegetables. I can’t think of an easier, filling soup then this creamy instant pot potato leek soup. I love how simple it is and yet you can add anything you want to it for a little added flair. Bacon, cheese, green onions, chives, or just eat it just the way it is. Either way this soup promises to leave you and your belly happy and content.
Tips for the Making the Soup
Make sure you wash your leeks very well. Dirt loves getting stored in all the little ridges. I like to cut them and then soak them in water to make sure I get all of the dirt off.
You only want to use the bottom half of the leek. You can use the top part and the bottom root for making vegetable stock later on if you like. I like to put all my leftover vegetable scraps in a bag and store them in the freezer until I have enough to make stock. Around 4 to 5 cups of scrapes will make a good amount of stock.
I like using russet potatoes for this because they a sturdy. Yukon and red potatoes tend to get mealy if you cook them for a long time. Also you want to make sure you wash and peel your potatoes really well and dice them relatively uniformed so they will cook evenly.
My secret weapon in the soup is using fresh lemon thyme instead of regular thyme. I gives it just the slightest uplift to the flavor. A little zing. If you can’t find fresh lemon thyme feel free to add about 1 tsp of fresh lemon juice at the very end. You can also use dry thyme if you don’t have fresh.
When it’s time to blend it, make sure if your using an immersion blender to let it cool for about 5 minutes. Nobody wants to be burned by hot potatoes! If your using a regular blender be careful when your adding it to your blender. Make sure your lid is all the way on so it doesn’t explode everywhere!
I like adding non dairy creamer at the end for extra creaminess but if your looking to save some calories you can skip it if you want. It will be just as good without.
This recipe is made vegan with dairy free butter, cream and vegetable stock. But feel free to do it will real butter, cream and chicken stock it you want.
Without An Instant Pot
You can also cook this on the stove top if you don’t have an instant pot. You would do all the steps the same. Let your potatoes and leeks come to a rolling boil and then bring it down to a simmer. Watch your pot until you can easily poke a knife into the potatoes. Around 20 minutes. Take it off the heat and then add your cream and blend.
Garnish
The best part about this creamy instant pot potato leek soup is you can eat it plain or add some flair to it. Chopped fresh herbs, green onions, bacon, croutons, creme fraiche, sour cream, olive oil. Make it your own!
Creamy Instant Pot Potato Leek Soup
Equipment
- Immersion Blender
- Instant Pot
Ingredients
- 2 Tbsp Butter I use Earth Balance
- 1 Large Leek or 2 Small Cut and cleaned
- 2 Garlic Cloves Minced
- 3 Large Russet Potatoes Chopped into cubes
- 3 Fresh Thyme Sprigs I use lemon thyme
- 1 Bay Leaf
- 1 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 3 Cups Vegetable Broth
- 1/2 Cup Cream I use Nut Pod Creamer
- Chives, Green Onions, Thyme Garnish
Instructions
- Wash and cut your leeks and chop your garlic cloves.
- Wash, peel and dice your potatoes.
- Turn on your Instant Pot and add in your butter.
- Add in your leeks and garlic and saute for 2-3 minutes.
- Add in your potatoes, thyme, salt and pepper, bay leaf and stock.
- Give it a good mix, turn of saute and put on manual for 10 minutes.
- Once it is done let it natural release another 8 minutes.
- Wen it's finished, remove the bay leaf and the thyme twig. Most of the leaves should have fallen off in the soup.
- Using an immersion blender or blender blend it until smooth. Add in your cream. Blend again.
- Season to taste and garnish with left over herbs, green onions, chives, cracked salt and pepper and olive oil.