Instant Pot Potato Leek Soup.
Equipment
- Instant Pot or soup pot
Ingredients
- 3 leeks, white and light green parts only slice then wash well
- ½ medium sweet onion
- 2 tbsp butter or avocado oil for dairy-free
- 3-4 large gold potatoes peeled and cubed
- 32 oz vegetable broth
- ¼ cup heavy cream or coconut milk for dairy-free
- sea salt and pepper to taste
- sour cream or greek yogurt, optional for topping
Instructions
- Turn the instant pot on to "saute" mode.Place the butter, leeks, and onion in the pot and saute for 4-5 minutes until tender. Add in the potatoes, vegetable broth, salt, and pepper to taste.
- Seal the valve and pressure cook on High for 10 minutes. Let the pressure release naturally.
- Blend the soup with an immersion blender until smooth. (or, transfer the vegetables, in batches, to a stand blender. Blend on low speed until smooth. Return the blended soup to the instant pot.)
- Add the heavy cream and stir to combine.Ladle into bowls and serve with a scoop of sour cream or Greek yogurt.