Instant Pot® Potato-Leek Soup

Rating: 5 stars
8 Ratings
  • 5 star values: 8
  • 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

By thedailygourmet

Gallery

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
5 mins
total:
30 mins
Servings:
3
Yield:
3 servings
Nutrition Info
Advertisement

Ingredients

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

Directions

  • 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.

    Advertisement

  • 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

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

Reviews (5)

Read More Reviews

Most helpful positive review

Yvonne
Rating: 5 stars
12/09/2019
I added 3 sliced carrots and 3 stalks of celery and sautéed with the leeks. I used 2% milk instead of fat free half and half. It’s delicious! Hubby approved too. I’ll definitely make this recipe again! Read More
Helpful
(2)
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Yvonne
Rating: 5 stars
12/09/2019
I added 3 sliced carrots and 3 stalks of celery and sautéed with the leeks. I used 2% milk instead of fat free half and half. It’s delicious! Hubby approved too. I’ll definitely make this recipe again! Read More
Helpful
(2)
the MOMMA
Rating: 5 stars
04/30/2019
Great recipe. Wonderful suggestion about cooking extra (uncreamed)potatoes in strainer. Family loved it. Read More
Sali in the Kitchen
Rating: 5 stars
12/29/2019
Yum! I stirred in 1/2 lb shredded Monterey Jack/ Colby into the mix after finishing the recipe. I like a little sauerkraut and Dark Rye bread on the side. Read More
Advertisement
thedailygourmet
Allstar
Rating: 5 stars
01/24/2019
Please note the Capitol Hill seasoning is a mixture of Shallots salt pepper dill weed parsley chives Read More
kcorlissk
Rating: 5 stars
02/20/2019
Deee-lightful! So good and better even as leftovers! Read More
Rosemary Mattson
Rating: 5 stars
03/20/2021
It was quick and easy. I would have used more leeks and more potatoes however as even after doubling the recipe, there could have been more. I did add 3 cloves of garlic as other Potato-Leek soups had garlic and it was good. Now I have one good recipe for my Instant Pot! Read More
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 06/20/2021