thepioneerwoman4.7
Instant Pot Potato Leek Soup
This Instant Pot Potato Leek soup is sure to warm you up on a chilly day - plus it is ready in under an hour!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
- ●bowl
📝 Preparation Steps
1
For the soup: Set a 6- to 8-quart Instant Pot to sauté on high. Add the butter and let melt. Add the leeks, celery, salt and pepper and cook, stirring, until tender, 4 to ⏱️ 6 minutes. Stir in the garlic and cook until fragrant, about ⏱️ 1 minute.
large leeks, white and green parts only, thinly sliced and rinsed3
2
Add the broth, thyme, potatoes and bay leaf to the Instant Pot.
bay leaf1
3
Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for ⏱️ 10 minutes. When the time is up, use a kitchen towel to carefully turn the valve to the venting position and let the steam release. Remove the lid, being careful of any remaining steam.
4
Let the soup cool slightly. Remove the thyme sprigs and bay leaf, then puree with an immersion blender until smooth. (Alternatively, carefully puree in batches in a regular blender.) Stir in the heavy cream.
bay leaf1
5
For the crostini: Mash the peas with a fork in a medium bowl. Mash in the goat cheese, lemon zest, lemon juice, chives, salt and pepper. Spread on the baguette slices. Ladle the soup into bowls and drizzle with heavy cream. Sprinkle with thyme and pepper. Serve with the goat cheese crostini.
Nutrition Facts
calories
696 Calories
fat Content
38 g
fiber Content
8 g
sugar Content
10 g
sodium Content
1589 mg
protein Content
19 g
trans Fat Content
1 g
cholesterol Content
103 mg
carbohydrate Content
68 g
saturated Fat Content
24 g
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