Leek and Mushroom Soup

  • ¼ c. butter
  • 8 oz. mushrooms, sliced
  • 3 medium leeks, sliced & washed
  • 2 medium carrots, peeled & grated
  • 1 stick celery (chopped) or 3 T. pureed celeriac
  • 3 medium Yukon Gold potatoes, cubed
  • 6 c. chicken broth
  • Salt & pepper to taste
  • Flat leaf parsley, for garnish (optional)

Turn the Instant Pot on sauté mode; add the butter & mushrooms. Sauté for 3 minutes, stirring several times. Add the leeks, carrots, and celery (add the pureed celeriac with the chicken broth if using that instead), sauté for 7 minutes, stirring several times.

Add the potato, chicken broth, pureed celeriac (if using), salt, and pepper. Place the lid on the Instant Pot and cook, using high pressure mode, for 10 minutes. After the cooking time has elapsed, use the quick release method to release the pressure and open the lid. Adjust the seasonings and serve hot, garnished with flat-leaf parsley, if desired.

  • Yields: 6 servings
  • Preparation Time: 30 minutes

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