Instant Pot Potato Leek Soup
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)
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Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter; sauté leeks in hot butter until tender, 3 to 5 minutes. Season with salt.
- Reserve 1/4 cup cubed potatoes; add remaining potatoes to the pot with leeks. Place reserved potatoes in a steamer basket and add the basket to the pot. Pour in chicken broth.
- Close and lock the lid. Set the 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 the steamer basket and set steamed potatoes aside. Pour half-and-half into the pot. Blend soup using an immersion blender.
- Stir steamed potatoes and seasoned salt into soup. Serve hot.
Source
Original recipe: View Original
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