Instant Pot® Potato-Leek Soup Tasty Recipes

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Instant Pot® Potato-Leek Soup

"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"

Ingredients :

• 1 tablespoon butter
• 1/4 cup chopped leeks, white part only
• 1/2 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)

Instructions :

Prep : 10M	Cook : 3M	Ready in : 30M

• Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.

Notes :

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