Instant Pot Potato Leek Soup
Cut off and discard the dark green parts of your leeks.
1
Slice in half lengthwise.
2
Slice thinly into half-moon rounds.
3
Leeks can harbor a lot of dirt, so you have to clean them well. Rinse slices in a bowl of water, agitating to loosen any dirt.
4
Use the Sauté function to melt 2 Tbsp butter. Add leeks to the butter.
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Cook for a couple of minutes, stirring occasionally.
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Add 1/2 medium onion, diced, and cook until the onions start to soften.
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Add 2 cloves minced garlic and stir.
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Add 3 large russet potatoes (peeled and diced).
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Add 3 cups broth.
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Add 1 tsp chicken bouillon base (optional), 1/4 tsp ground thyme, 1 bay leaf, 1/2 tsp salt, 1/4 tsp pepper, pinch of nutmeg. Pressure cook 7 minutes.
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Allow 10 minute natural release, then quick release. Remove the bay leaf. Use an immersion blender to purée.
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Purée it to your desired consistency, getting it as smooth or as chunky as you’d like.
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Serve topped with sliced green onions, if desired. Enjoy!
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