Instant Pot Potato Leek Soup
This is a simple and easy soup recipe that will fill you up and keep your hunger at bay! Serve with warm crusty bread for a delicious meal in under 50 min!
Servings 6 servings
Equipment
- 1 Pressure Cooker
Ingredients
- 4 tbsp Butter
- 3 Leeks, cut off hard green tops and roots. Wash thoroughly and chop.
- 10 oz Thick Cut Bacon, chopped into bite size pieces
- 1 medium Yellow Onion, diced
- 2 tbsp Minced Garlic
- 1 cup White Wine
- 5 cups Vegetable Broth *you can also use chicken broth
- 4 lbs Baby Red Potatoes, unpeeled and quartered
- 1 tsp Dried Thyme
- 1 tsp White Pepper
- 1 tsp Dried Parsley
- 1 tsp Dried Rosemary
- 1 tsp Dried Oregano
- 4 oz Shredded Gouda *you can use another mild cheese or cheddar
- 4 oz Cream Cheese, cubed
- Salt to Taste
- Chives, chopped for garnish
Instructions
- Turn on the Instant Pot to saute. Add butter and heat until melted and bubbling. Then add the leeks and saute for 8-10 minutes. Remove leeks and set aside.
- Add the bacon, onion and garlic. Saute for about 5 minutes.
- Add the white wine and simmer for 1 minute. Scrap the bottom of the pot to remove any browned bits from bacon and butter. Add broth, potatoes and spices. Stir well, secure lid and move the valve to the sealing position.
- Hit cancel, then press manual or high for 8 minutes. Quick release when done.
- After carefully removing the lid stir in the cream cheese and shredded cheese. Use an immersion blender and blend until completely smooth. Stir in the leeks and garish with chives and bacon pieces. Serve with warm crusty bread!