Classic Potato Leek Soup in the Pressure Cooker
For easy weeknight comfort food use the the instant pot to make classic potato leek soup in the pressure cooker! Top this creamy, French soup with croutons and chives for a cozy dinner.
Servings 6 servings
Calories 225kcal
Ingredients
- 2 tbsp unsalted butter
- 2 leeks, white and light green, sliced
- 1/2 tsp kosher salt
- 3 cloves garlic, minced
- 1/2 tsp dried thyme, or two-three sprigs fresh thyme
- 1 bay leaf
- 1 1/2 lb yellow potatoes, peeled and cut into 1-inch dice
- 5 cups vegetable stock, or chicken stock, low sodium
- 1 cup half and half
- kosher salt and black pepper, to taste
- toppings: croutons, chives, cream, bacon
Instructions
- Set the pressure cooker to low saute (or use a skillet on low). Once it's hot, melt the butter then add the leeks. Saute the leeks on low for 7-8 minutes.
- Add the garlic. Saute 1 minute.
- Add the thyme, bay leaf, potatoes, and stock. Cover the cooker and set it for high pressure, 7 minutes.
- When the time is up, let the cooker natural release for 15 minutes, then press the quick release and finish venting the pressure.
- Open the lid and remove the bay leaf. Then use a stick blender to blend the soup until it is smooth. (Or transfer the soup to a blender in two batches.)
- Stir in the half and half. Then taste and add salt and pepper as needed.
- Serve soup with toppings such as croutons, minced chives, crumbled bacon, or a swirl of cream.
Notes
- Pureeing: If you are using a blender, make sure you use the cover and a kitchen towel over it in case it splatters. Also, only fill the blender about half way.
- Stick Blender: I love my KitchenAid Stick Blender and I used it here to puree.
- Leeks: Leeks tend to trap silt and dirt in their leaves. Rinse the leeks well after slicing them and before adding them to the pot.
- Reheating: If the soup cooled down too much after adding the cream, switch the pressure cooker to the saute function (I like medium) and let it warm up, stirring occasionally.
Nutrition
Calories: 225kcal