Instant Pot Potato Leek Soup

  • 2 T. olive oil
  • 3 T. butter
  • 5-6 c. chopped leeks
  • 2 cloves garlic, minced
  • 5 c. chicken or vegetable broth
  • 1 lb. peeled potatoes, cubed
  • ¾ c. heavy cream
  • Salt & pepper, to taste

Press the Sauté button on your Instant Pot. Add the olive oil and butter to the pot.

Once the butter has melted, add the leeks and stir. Sauté until the leeks are soft, stirring occasionally. Add the garlic and cook until fragrant, stirring frequently.

Stir in the broth. Add the cubed potatoes. Stir. Put the lid on the pot and set the steam release knob to the Sealing position. Press the Manual button, and the + or - button to set it for 7 minutes.

When the cooking cycle has ended, let the pot naturally release the pressure for 15 minutes. Then manually release any remaining steam. When the pin in the lid drops, open it and stir the soup. Then use an immersion blender to puree it.

Stir in the heavy cream. Taste and season with the salt and pepper to suit your tastes. Serve with toasted croutons or crusty bread.

  • Yields: 4-6 servings
  • Preparation Time: 40 minutes
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