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–+ servings

InstaPot Potato Leek Soup

Thick, Creamy, Hot, and loaded with texture, what is not to love. An old jewish saying, "Troubles go down better with soup."
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 Servings
Ingredients Method Notes

Ingredients
  

  • 3 ea Leeks Split, cleaned, sliced finely
  • 2 tbsp Butter
  • 2 tsp Garlic Minced
  • 2 lb Yukon gold potatoes peeled, cubed to 1"
  • 2 lb Red Bliss Potatoes peeled, cubed to 1"
  • 4 cups Stock Chicken, Mushroom, or Veggie
  • 2 tsp Salt
  • 1/2 tsp Fresh Thyme
  • 1/2 cup Dairy Milk or Cream, adjust to consistancy
  • Salt and Pepper To Taste
  • 1/4 cup Parmesan cheese Optional
  • 1/2 cup Bacon Crisp cooked and crumbled, Optional
  • Chives, or Scallions Sliced Thin, optional

Method
 

  1. Set the instapot to sauté, add butter and melt Add the leeks and sauté until fragrent ~ 5 minutes Add the garlic and sauté until fragrent ~ 1 minute
  2. Add potatoes, stock, salt, thyme Lid up and set the valve to seal
  3. Set the Instapot to Manual and set a time of 10 minutes
  4. After 10 minutes allow a natural release of 10 minutes
  5. Do a manual release of pressure and await the pin drop. BE CAUTIOUS... Steam can burn you fast and bad
  6. Mash most of the potatoes and mix in the dairy. Adjust the amount of diary to match you desired consistancy
  7. Server in bowls, with a side of buttered bread.

Notes

One can top with all the optional's, and perhaps a daub of sour cream for a "loaded" potato soup.  One can add crouton's for texture.
This is a very basic recipe, I've selected two types of potatoes for a mixture of textures and tastes.  One can use sweet onions and caramelize them as part of the base, or one can add sliced mushrooms, the list is rather long, the options many.

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