Instant Pot Potato Leek Soup

https://www.saltandlavender.com/instant-pot-potato-leek-soup/

Tags: Instant Soup Vegan

Ingredients

• Medium-to-large leeks, 3-4, sliced (only white parts)
• Large Russet potatoes, 4, peeled & diced
• Butter, 2tbsp
• Medium onion, 1/2, chopped
• Large clove garlic, 1, minced
• Chicken (or veg) broth or stock, 4 cups
• Water, 1 cup
• Dried thyme, 0.25tsp
• Salt & pepper to taste
• Fresh chives chopped (optional, for garnish)

Kitchen Tools

• Instant pot
• Immersion blender

Cooking Directions

1. Prep your leeks and peel and chop your potatoes. Discard the top dark green portion of the leeks, retaining the bulbs. Slice the bulbs into rings. Add leeks to a colander and rinse them thoroughly (use your hands to dislodge any stubborn dirt).
2. Add the butter to the Instant Pot and press the sauté button. Add the onion and sauté, stirring occasionally, for 3-4 minutes.
3. Add the garlic to the Instant Pot and cook for 30 seconds.
4. Add the broth, water, leeks, potatoes, and thyme to the Instant Pot. Give it a stir and then close the lid and set the valve on "sealing". Set the timer to cook on high pressure for 10 minutes.
5. Once the countdown has finished, carefully do a quick pressure release (soup can splatter a bit).
6. Using an immersion blender, puree the soup until smooth. You could also blend it in batches using a regular blender (I suggest letting the soup cool a bit first). Season soup with salt & pepper as needed. Garnish with chives if desired.

Notes

1. To make this recipe vegetarian, swap the chicken broth for veggie broth. To make it vegan, do that and also swap the butter for 1 tbsp olive oil.