This Potato Leek Soup Instant Pot is made with leeks, broth, potatoes, thyme, bay leaves, butter, garlic and pressure cooked.
On a brisk spring day, we decided to make some Potato Leek soup, and it was DELICIOUS. The leeks enhanced the potato flavor and the combination is exceptional. It is so hearty, healthy, and delicious.
What you will need
Butter: Use organic salted better for best taste. You can opt for using unsalted and adjust the salt yourself.
Broth: I used chicken broth, although you could vegetable broth if you don’t happen to have chicken broth.
Garlic: For best quality, use fresh garlic for this recipe.
Thyme: Panera’s chicken noodle soup has thyme in the recipe, and gives it such a comforting taste.
How to make Potato Leek Soup Instant Pot
Press the Sauté button on the Instant Pot. Add the oil and butter.
Add the leeks and stir. Cook until soft, stirring occasionally. It's fine if they brown a little.
Add garlic and cook for about 30 seconds, until fragrant, stirring frequently.
Stir in the broth.
Add the bay leaf, thyme, salt, pepper, and the potatoes, nutmeg. Stir.
Put the lid on the pot and set the steam release knob to the Sealing position.
Pressure cook on high for 7 minutes.
When the cooking cycle has ended, let the pot naturally release the pressure for 15 minutes. Then manually release the remaining steam.
When the pin in the lid drops, open it and stir the soup. Remove the bay leaves. Then use an immersion blender to puree it. If you don't have an immersion blender, you can use a blender, pureeing the soup in small batches very carefully. Enjoy!