Description
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
- 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)
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 3