This soup, cooked in the Instant Pot is a classic, elegant, yet simple soup. It has the delicate flavour of potatoes and leeks with nothing overwhelming the senses.
I'd been getting leeks in the CSA and was searching for a way to use them up and this recipe popped up.
You can use either Yukon gold or Russet potatoes for this soup. Yukon golds will result in a creamier texture, and for this reason I recommend them over Russets, but both will work. Red-skinned waxy potatoes aren't the best for a soup like this, because they tend to hold their shape, when in this soup you want a potato that will purée well.
Classic potato leek soup is often made with heavy cream and butter, but you don’t necessarily need to use them in this potato leek soup recipe.This recipes uses a small amount of butter, you could use all olive oil instead. It also calls for 3/4 cup of cream. I tasted the soup before adding the cream and thought it tasted pretty amazing as it was, then I added the cream and I have to say, I liked it better before. I'd suggest leaving it out.
Enjoy!
Potato Leek Soup
2 Tbsp Olive Oil
3 Tbsp Butter
4-5 large Leeks, about 5-6 cups chopped (cleaned and sliced into half-moon shapes. Cut off the dark green part, trimming to the part where the color is a pale green)
2 cloves Garlic, pressed or minced
2 Tbsp Flour
5 cups Chicken Broth
1 Bay Leaf
1 tsp Salt
1/4 tsp White Pepper (or black)
1 lb Yukon Gold Potatoes, cubed
1/8 Nutmeg (optional)
3/4 cup Half and Half (or heavy cream, or for lower fat use milk)
Garnish
Chopped Chives (or parsley)
Sour Cream
Press the Sauté button on the Instant Pot. When the display reads 'Hot', add the oil and butter.
Add the leeks and stir. Cook until soft, stirring occasionally. It's fine if they brown a little.
Add garlic and cook for about 30 seconds, until fragrant, stirring frequently.
Sprinkle the flour over the leeks and stir. Cook for a minute to get the raw taste out of the flour.
Stir in the broth. Be sure to dissolve the flour and scrape the bottom of the pot so you don't get a "burn" issue.
Add the bay leaf, salt, pepper, and the potatoes, nutmeg. Stir.
Put the lid on the pot and set the steam release knob to the Sealing position.
Press the Manual (or Pressure Cook) button, and the + or - button to choose 7 minutes.
When the cooking cycle has ended, let the pot naturally release the pressure for 15 minutes. Then manually release the remaining steam.
When the pin in the lid drops, open it and stir the soup. Remove the bay leaf. Then use an immersion blender to puree it. If you don't have an immersion blender, you can use a blender, pureeing the soup in small batches very carefully.
Stir in the half and half.
Taste and adjust salt, if needed.
Garnish with chopped chives and sour cream.
Serve hot or chilled.
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