I love making soups in the fall and winter, especially in my Instant Pot! It is easy to prep and clean up is a breeze. Always a win!
When you are using leeks you want to make sure you clean them really well. The layers are great places for dirt to hide so make sure you are rinsing it all!
Potato Leek Soup
Equipment
- 1 Instant Pot
Ingredients
- 1 lb Potatoes
- 3 cloves garlic, minced
- 2 cups leeks, sliced
- 2 tbsp butter
- 3 cups chicken broth
- 1 cup 1% milk
- ½ cup onion, roughly chopped
- 1 tbsp chives, chopped
- 2 bay leaves
Instructions
- Peel potatoes and set aside.
- Clean the leeks and slice. Then chop the onion.
- Set Instant Pot to saute. When hot add the 2 tbsp butter and minced garlic. When fragrant add in the leeks and onions.
- Add the chicken broth and scrape the bottom of the instant pot to make sure there is nothing stuck.
- Add in the potatoes and bay leaves.
- Cook on high pressure for 6 minutes. Let naturally release for 10 minutes then release the pressure.
- Remove bay leaves.
- Stir in milk and chives.
- Use an immersion blender to pulse until smooth.
Notes
5g fat, 23g carbs, 7g protein
