Rating: 5 stars
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a basic Americanized version of potato-leek soup. If you want it "fully loaded," add some shredded cheese, chopped cooked bacon, and chives

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
5 mins
total:
30 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter, leeks, and salt and saute until tender, 3 to 5 minutes.

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  • Reserve 1/4 cup cubed potatoes. Add remaining potatoes to the pot with the leeks. Place reserved potatoes in a steamer basket and add basket to the pot. Pour in chicken broth.

  • Close and lock the lid. Set timer for 10 minutes. Allow 10 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  • Remove steamer basket and set steamed potatoes aside. Add half-and-half. Blend soup using a stick blender and stir steamed potatoes and seasoned salt into the soup. Serve immediately.

Nutrition Facts

388 calories; protein 10.6g; carbohydrates 74.7g; fat 5.8g; cholesterol 18.3mg; sodium 2249.3mg. Full Nutrition
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