The Best Instant Pot Potato And Leek Soup

Made in a pinch

“Our creamy Instant Pot Potato and Leek Soup is unbelievably quick and easy…and it tastes even better! It cooks in under 30 minutes and delivers a rich and creamy soup your family will ask you to make again and again!”

MADE IN A PINCH

– 1 stalk of leek – 4 russet potatoes – 1/3 cup carrots, diced – 2 tbsp minced garlic – 2 tbsp butter – 2 tbsp plain Greek yogurt – 1/4 cup half and half – 1/2 tbsp soy sauce – 2 tbsp nature's seasoning – 5 cups broth

Ingredients

1.  Begin by preparing the leek by cutting the top of the leave away below where the leaves are light green and the stalk resembles the trunk. Also be sure to remove the end of the stalk where leek hairs are.

Instructions

2. After you have removed the excess leek, cut trunk half long ways and rinse. You will want to rinse well to get all the grit out.

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3. Now slice the trunk halves into half-moons and place in a salad spinner to wash and rinse.

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4.  Place the butter in the instant pot and set to saute mode. Once the butter is melted, add leeks and carrots and saute for 5 minutes.

Instructions

5.  Now peel the potatoes. Cut the peeled potatoes into 1 inch cubes.

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6. Add garlic and spices and saute for a minute or so. Add the broth, soy sauce and half and half. Add potatoes to the instant pot and make sure they are full submerged in the liquid.

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7.  Seal lid and pressure valve. Set Instant Pot to cook on high for 20 minutes. Once the cooking if finished, you will need to manually release the pressure.

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8.  Add contents of instant pot to a blender and blend until smooth and creamy.

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9. Finally add yogurt and stir in mixing well.

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10. Cool and serve.

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Enjoy!

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