Creamy Instant Pot Potato Leek Soup You'll Love on Cozy Nights

This Instant Pot Potato Leek Soup is a creamy and comforting dish, perfect for chilly evenings.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Soup

Cuisine: French

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

2 pieces Leeks Thoroughly cleaned, sliced into rounds.
4 cups Russet Potatoes Chopped.
4 cups Vegetable Broth Low-sodium preferred.
1 cup Heavy Cream Substitute with coconut milk for vegan option.
2 tablespoons Butter Or olive oil for vegan preparation.
2 cloves Garlic Minced.
1 teaspoon Thyme Fresh or dried.
1 leaf Bay Leaf Remove before serving.

For the Crostini

1 piece Baguette Fresh, sliced into rounds.
4 ounces Goat Cheese Or cashew cheese for vegan option.
1 cup Frozen Peas Thawed before spreading.
2 tablespoons Olive Oil For drizzling.
2 tablespoons Fresh Herbs Optional, for garnish.

Equipment

Instant Pot

Method

Instructions

Thoroughly clean the leeks and slice them into thin rounds. Set aside.
Use the 'Sauté' function on your Instant Pot and melt the butter. Add leeks, garlic, and sauté for 5-7 minutes until soft.
Incorporate the potatoes and pour the vegetable broth, then add thyme and bay leaf.
Secure the lid and set to 'Manual' on high pressure for 10 minutes.
Once done, perform a quick release. Blend the soup until smooth.
Stir in the heavy cream and adjust the consistency if necessary, then heat through.
Taste and adjust seasoning with salt and pepper before serving with crostini.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 7gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 600mgPotassium: 850mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

This soup can be garnished with fresh herbs or a drizzle of cream before serving.

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