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Instant Pot Potato Leek Soup
Course
Soup
Cuisine
American
Keyword
butter, heavy cream, Potato Leek Soup
Prep Time
15
minutes
minutes
Cook Time
7
minutes
minutes
Total Time
22
minutes
minutes
Servings
6
Calories
244
kcal
Author
Corrie
Ingredients
2
tablespoon
olive oil
3
tablespoon
butter
5
large leeks
chopped and green part trimmed off
2
garlic cloves
minced
2
tablespoon
all purpose flour
5
cups
chicken broth
1
bay leaf
1
teaspoon
salt
½
teaspoon
white pepper
1
lb
gold potatoes
cubed
¾
cup
heavy cream
Instructions
Turn on the instant pot, select sauté and let it hot.
Add in leeks, stir and cook them until they are soft.
Add garlic and cook for 30 seconds, stirring frequently.
Sprinkle flour, stir and cook for 1 minute.
Pour in broth and deglaze.
Add bay leaf, salt, pepper, potatoes and stir.
Close the lid on the instant pot and set the valve to sealing.
Set the instant pot to “Manual” at high pressure for 7 minutes, release the pressure naturally for 15 minutes.
Open the lid of the instant pot and stir the soup.
Remove bay leaf and using an immersion blender puree it.
Stir in heavy cream and serve hot.
Nutrition
Calories:
244
kcal