Creamy Instant Pot Potato Leek Soup
Try this simple, satisfying potato leek soup. It's both elegant and comforting leaving you full and happy.
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.