Best 2 Instant Pot Potato Leek Soup Recipes

Indulge in the creamy comfort of Instant Pot Potato Leek Soup, a culinary symphony that harmonizes the earthy sweetness of leeks, tender potatoes, and a rich vegetable broth. This velvety soup is a symphony of flavors, enhanced by the subtle yet distinct aroma of fresh thyme and a hint of tangy lemon juice. Dive into the magical world of soup recipes, where you'll find variations that cater to every palate. From the classic simplicity of Creamy Chicken Noodle Soup to the bold and spicy kick of Thai Coconut Soup, each recipe promises an unforgettable culinary journey.

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INSTANT POT® POTATO-LEEK SOUP

Instant Pot® Potato-Leek Soup image

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

Provided by thedailygourmet

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 30m

Yield 3

Number Of Ingredients 7

Ingredients

1 tablespoon butter
¼ cup chopped leeks, white part only
½ teaspoon salt
3 large russet potatoes, peeled and cubed
2 cups chicken broth
1 cup fat free half-and-half
1 tablespoon seasoned salt blend (such as Savory Spice® Capitol Hill Seasoning)

Steps:

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.
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 : Calories 387.5 calories, Carbohydrate 74.7 g, Cholesterol 18.3 mg, Fat 5.8 g, Fiber 8.4 g, Protein 10.6 g, SaturatedFat 3.2 g, Sodium 2249.3 mg, Sugar 8.1 g

INSTANT POT® POTATO, LEEK, AND CARROT SOUP

Instant Pot® Potato, Leek, and Carrot Soup image

This lovely soup is simple, satisfying, and nutritious!

Provided by Diana71

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped
2 medium leeks, washed well and chopped
3 medium carrots, sliced
¾ pound small golden potatoes, scrubbed and quartered
1 teaspoon curry powder
2 cups chicken broth
1 cup half-and-half
salt and ground black pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil and heat until butter is melted. Stir in onion and leeks. Saute until onions are very soft and translucent, about 5 minutes. Add carrots and potatoes. Sprinkle curry powder over vegetables and stir to combine well. Pour in chicken broth.
Close and lock the lid, and set vent to sealing. Select Soup mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove lid. Stir in half-and-half and season with salt and pepper.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 31.6 g, Cholesterol 33 mg, Fat 13.9 g, Fiber 4.6 g, Protein 5.6 g, SaturatedFat 6.7 g, Sodium 712.8 mg, Sugar 6.5 g

Tips:

For a creamier soup, use heavy cream or half-and-half instead of milk.
If you don't have an immersion blender, you can puree the soup in a regular blender in batches. Just be careful not to overfill the blender and hold the lid down firmly with a tea towel.
To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over medium heat until warmed through.
To add more flavor to the soup, try sautéing the leeks and potatoes in butter before adding the broth. You can also add a bay leaf or two to the pot while the soup is simmering.
Serve the soup with a crusty baguette, crackers, or a green salad.

Conclusion:

This instant pot potato leek soup is a delicious, creamy, and easy-to-make soup that's perfect for a cold night. With just a few simple ingredients, you can have a flavorful and satisfying soup in no time. So next time you're looking for a quick and easy meal, give this instant pot potato leek soup a try.