Learn how to make the best pressure cooker Potato Leek Soup in this easy recipe.
Author: Chrystal Johnson
Measuring cups and spoons
4large leekswhite and light green sections thinly sliced (discard dark green parts)
3poundswhite potatoespeeled and chopped into 1/2" cubes
1 ½teaspoonssea salt
Fresh chives or green onionsthinly sliced (for garnish)
Add the butter to your Instant Pot, then turn on the Saute function and allow the butter to melt.
Once the butter is melted, add the chopped leeks and garlic to the Instant Pot, and saute while stirring frequently until everything has softened. It usually takes 8-10 minutes.
Next, add the rest of the ingredients except for the heavy cream (chicken stock, potatoes, bay leaves, fresh thyme, salt, pepper and garlic powder) to the Instant Pot and stir to combine.
Place the lid on your Instant Pot, close lid, then turn on Soup mode on High Pressure for 15 minutes. Use a natural release for 15-20 minutes, then quick release any remaining pressure. Once the pressure has dissipated, remove the lid from the Instant Pot. Press the Cancel button, then take the thyme stems and bay leaves out of the pan and discard.
Use an immersion blender to puree your Instant Pot Potato Leek Soup. Once it's a nice, smooth soup, stir in heavy cream and turn the Instant Pot back onto Saute mode. Allow the soup to come to a gentle simmer, stirring constantly.
If it's too thin, allow it too cook down a bit. If it's too thick, you can add more chicken stock or heavy cream. Taste and adjust spices, if necessary. Serve garnished with chives.