Leek and Potato Soup
A smooth, comforting leek and potato soup. Servings: 2-10. Ready in 35min (prep 15min, cook 20min).
⏱️ Prep: 15 min🍳 Cook: 20 min
Ingredients
| 0.67 cup | 160 ml | salted butter |
| 6 | leeks, thinly sliced | |
| 6 clove | garlic, minced | |
| 5 lb | 2.3 kg | potatoes, peeled and cut into chunks |
| 4 cup | 960 ml | vegetable stock, or more as needed |
| 2 | bay leaves | |
| 1 cup | 240 ml | whole milk, or as needed |
| — | salt | |
| — | ground black pepper |
Instructions
Servings: 2-10 | Ready in: 35min | Prep time: 15min | Cook time: 20min
- Melt butter in inner steel pot of pressure cooker set to Sauté on Normal. Sauté leeks in butter until tender, 5 to 10 minutes. Add garlic and sauté until fragrant, about 30 seconds more.
- Stir potatoes, vegetable stock, and bay leaves into leeks. Press Cancel.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook on High for 12 minutes. Set steam vent handle to Venting to quick-release pressure. Remove lid and discard bay leaves.
- Blend potato mixture using an immersion blender fitted with the blade attachment until mixture is just smooth. Do not over-blend or your soup will be gluey!
- Stir milk into soup until desired consistency is reached; season with salt and black pepper.
Mealthy Tip: Chicken stock can be used in place of the vegetable stock if desired. Skip the bacon and make this a vegetarian soup! Make a batch of this on Sunday and have it for lunch throughout the week, using different toppings each day.