| Yield | |
|---|---|
| Source | https://www.pressurecookrecipes.com/instant-pot-potato-leek-soup/ |
| Prep time | 1 hour |
| Yield | |
|---|---|
| Source | https://www.pressurecookrecipes.com/instant-pot-potato-leek-soup/ |
| Prep time | 1 hour |
| 4 | Yukon Gold Potatoes (1 1/2 pounds, diced) | |
| 2 | Leeks (chopped) | |
| 2 | Tablespoon | Unsalted Butter |
| 2 | Bay Leaves | |
| 1 | Teaspoon | Dried Thyme |
| 1⁄2 | Cup | Heavy Cream |
| 4 | Cup | Chicken Broth |
| 3 | Clove | Garlic (minced) |
| 2 | Tablespoon | Fish Sauce |
| Dash | Salt | |
| Dash | Ground Black Pepper | |
| 2 | Green Onions (sliced) |
1.Heat up Instant Pot using Sauté More function. Wait until it says HOT, about 8 minutes. Add butter and leeks in Instant Pot. Season with a pinch of salt and pepper, then cook leeks until softened about 4 minutes.
2.Once the leeks are softened, add in bay leaves, thyme, and garlic. Saute for another 30 seconds. Pour in chicken broth, fish sauce, and potatoes. Give everything a quick mix. Pressure cook at High Pressure for 5 minutes.
3.Once the 5 minutes is up, let the Instant Pot sit for an additional 15 minutes for natural release. Then release the valve of any excess steam and take off lid.
4.Discard bay leaves. Add in heavy cream and mix well. Using an immersion hand blender blend the potato leek soup to desired consistency. Taste and season with more salt and pepper, if desired.
5.To serve, ladle soup into bowls and garnish with green onions.