Imagine a creamy, velvety soup that transports you straight to the cozy kitchens of France with just one spoonful! This Instant Pot Leek and Potato Soup is not just a recipe—it's a culinary experience that transforms humble ingredients into a luxurious, soul-warming dish in mere minutes. Whether you're battling a chilly evening or craving a restaurant-quality meal without hours of preparation, this soup promises to be your new go-to comfort food that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 3 leeks, chopped
- 2 potatoes, diced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Prepare the vegetables by thoroughly washing the leeks, removing the dark green tops and root ends. Slice the white and light green parts into thin half-moons. Peel and dice the potatoes into roughly 1-inch cubes. Finely chop the onion.
- Set the Instant Pot to Sauté mode. Add a small amount of olive oil or butter and sauté the chopped onions until they become translucent and slightly soft, approximately 3-4 minutes.
- Add the chopped leeks to the Instant Pot and continue sautéing for an additional 2-3 minutes until they begin to soften and release their aromatic flavors.
- Add the diced potatoes to the pot and stir to combine with the onions and leeks. Season with salt and freshly ground black pepper.
- Pour the vegetable broth into the Instant Pot, ensuring all vegetables are covered. Close the lid, set the valve to sealing position, and select the Manual/Pressure Cook setting.
- Cook on high pressure for 8-10 minutes, depending on the size of your potato cubes. Allow for a natural pressure release for 5 minutes, then carefully do a quick release.
- Using an immersion blender, carefully blend the soup directly in the Instant Pot until smooth and creamy. If you prefer a chunkier texture, blend only partially.
- Stir in the heavy cream and adjust seasoning with additional salt and pepper to taste. If the soup is too thick, you can thin it with a little additional broth.
- Serve hot, garnished with fresh chopped chives, a drizzle of cream, or crispy bacon bits if desired. The soup pairs wonderfully with crusty bread.
Tips
- Leek Cleaning Hack: Thoroughly wash leeks to remove all hidden dirt. Slice them and soak in cold water, letting the grit sink to the bottom before draining.
- Texture Control: Use an immersion blender for ultimate control. Blend completely for a smooth soup or leave some chunks for a rustic feel.
- Cream Enhancement: For extra richness, consider using half-and-half or adding a dollop of crème fraîche instead of heavy cream.
- Flavor Boosters: Experiment with garnishes like crispy bacon bits, fresh chives, or a sprinkle of smoked paprika to elevate the soup's flavor profile.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to meld and deepen overnight.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 6g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 80mg
