Pot Potato Leek Soup
This is one of the top soup recipes from one of our restaurants.It is a simple and tasty soup that is quick to make. You can have it hot in the Winter, however, in the Summer I have often had it chilled
Calories: 220kcal
Ingredients
- 1 leek2 garlic cloves1 onion1/2 cup cream heavy cream if you like4 medium potatoes - you can use yellow potatoes - Yukon gold or whatever you like3 cups water or chicken or vegetable stocksalt and pepper to tasteraw sugar to taste1 tablespoon oilGarnishBacon Bits (see our recipe how to make crispy bacon like the restaurants do)
Instructions
- Press the Sauté button on the Instant Pot and set it to extra hot. When the display reads 'Hot', add the oil.
- Add the onions first and stir till slightly soft.
- Add the leeks and garlic and stir. Cook them until soft, stirring occasionally.
- Add the potatoes and stir
- Season with salt and pepper
- Put the pressure cooker lid on and set the steam release knob to the Sealing position.
- Press the Manual (or Pressure Cook) button, and the + or - button to choose 10 minutes.
- When the cooking has ended and the instant pot has beeped, let the pot naturally release the pressure for 10 minutes. Then carefully manually release the remaining steam.
- When the pin in the pot lid drops, open it and stir the soup.
- Next use an immersion blender to puree it. [ If you don't have an immersion blender, you can use a normal blender, you may have to resort to pureeing the soup in small batches very carefully.
- Stir in the cream.
- Taste and adjust salt, if needed.
- Garnish with chopped fresh chives and sour cream. Green onions can also be used. I have even heard people using coconut milk instead of cream to make it a vegan leek potato soup.
- Serve hot or chilled. It is a great pot leek soup.
Notes
You can also top the bacon leek soup with parsley, or sour cream or whatever takes your fancy.
Nutrition
Calories: 220kcal | Sodium: 221mg | Sugar: 3g