A classic potato leek soup made with simple ingredients for a smooth and creamy appetizer made in an Instant Pot.
ingredient
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 4 cups sliced leeks, white and light green parts, ⅛" slices
- 2 cloves garlic, roughly chopped
- 3 cups russet potatoes, peeled, cut into 1" cubes
- 4 cups unsalted vegetable broth, or stock
- 1 teaspoon kosher salt
- 1 bay leaf
- 3 sprigs thyme
- ¼ cup heavy cream
- ¼ cup whole milk
- ¼ teaspoon black pepper
- 1 tablespoon chopped chives
Directions
- Saute the Leeks – Select the "Saute" function on the Instant Pot. Allow the pot to heat, and it will indicate "Hot" on the display when ready. Add olive oil and butter. Once hot, add the leeks. Saute until softened, stirring frequently and not allowing it to brown, 8 minutes. Add garlic and saute for 30 seconds.
- Pressure Cook the Soup – Add the potatoes, vegetable broth, salt, bay leaf, and thyme and stir to combine. Make sure that the release valve is in the "Sealing" position. Place the lid on the Pot, then turn and lock.
- Press the "Manual" button and then set it to the "High Pressure" setting. Set the timer to 7 minutes using the "+" or "-" buttons. It will take about 10 minutes for the pot to heat and build up pressure. You will see steam release from the lid, and then the time will start on the display and count down.
- Natural Release the Pressure – Once cook time is complete, turn off the Instant Pot by pressing the "Keep Warm/Cancel" button. Allow it to naturally release the pressure for 15 minutes.
- If pressure still remains, use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to the "Venting" position. The initial release will spray moisture around the pot, so be careful.
- Puree the Soup – Remove the lid by opening the top away from you, as steam will be released from the pot. Discard the bay leaf and thyme sprigs. Use a hand immersion blender to puree the soup until just smooth, or transfer to a blender and puree.
- Add the Dairy – Whisk in the milk, heavy cream, and black pepper. Season to taste.
- To Serve – Serve garnished with a drizzle of cream and chives.
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