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Savor the Comfort: Instant Pot Potato Leek Soup Recipe

As the chill of autumn settles in and winter approaches, there’s nothing quite like a warm bowl of soup to bring comfort and nourishment. This Instant Pot Potato Leek Soup recipe embraces the earthy flavours of root vegetables, creating a velvety, creamy dish that is both satisfying and easy to prepare. Perfect as a starter or main course, it’s bound to become a beloved staple in your kitchen.

Ingredients

To whip up this delightful soup, you’ll need the following ingredients:

• 3 large leeks, thoroughly cleaned and sliced
• 4 medium-sized potatoes (about 800g), peeled and diced
• 1 onion, chopped
• 3 cloves of garlic, minced
• 4 cups (1 litre) of vegetable or chicken stock
• 1 cup (240ml) of milk or cream (for a richer soup)
• 2 tablespoons of olive oil or butter
• Salt and pepper, to taste
• Fresh chives or parsley, for garnish

Equipment

• Instant Pot (or any other electric pressure cooker)
• A sharp knife and chopping board
• A ladle for serving

Instructions

1. Prep the Vegetables:
   Begin by gently cleaning the leeks to remove any grit, slicing them thinly. Peel and dice your potatoes and chop the onion. Mince the garlic to release its aromatic flavour.

2. Sauté the Aromatics:
   Set your Instant Pot to the ‘Sauté’ mode. Add the olive oil or butter, allowing it to heat up before tossing in the chopped onions and leeks. Sauté for about 5 minutes, stirring occasionally until they become soft and translucent. Add the minced garlic and continue to cook for an additional 1-2 minutes, until fragrant.

3. Add the Potatoes:
   Incorporate the diced potatoes into the pot, and give everything a good stir to coat the vegetables. This step enhances the flavour of the potatoes and leeks together.

4. Pour in the Stock:
   Add the vegetable or chicken stock to the pot, ensuring that all the vegetables are submerged. Give it one last stir, and season with salt and pepper to taste.

5. Pressure Cook:
   Secure the lid on your Instant Pot, ensuring the valve is set to ‘Sealing’. Select the ‘Pressure Cook’ function and set the timer for 10 minutes on high pressure. Once the cooking cycle is complete, allow a natural release for about 10 minutes, then carefully switch the valve to ‘Venting’ to release any remaining pressure.

6. Blend the Soup:
   After the pressure has fully released, uncover the pot and use an immersion blender to purée the soup until it reaches your desired consistency, whether silky smooth or a bit chunky. If you prefer a traditional blender, carefully transfer the soup in batches, blending it to your liking.

7. Stir in the Milk or Cream:
   Once blended, stir through the milk or cream to add richness to the soup. Heat it gently on the ‘Sauté’ function for a few minutes, allowing it to warm through without boiling.

8. Serve:
   Ladle the soup into bowls, garnishing with freshly chopped chives or parsley for a pop of colour and flavour. Pair it with crusty bread or a warm baguette for a complete meal.

Conclusion

This Instant Pot Potato Leek Soup is not only quick to prepare but is also comforting in every spoonful. With its creamy texture and delightful flavour profile, it’s a dish that warms the heart and the soul, perfect for chilly evenings spent indoors. Whether you’re cooking for yourself or entertaining loved ones, this soup is sure to impress. Savor the comfort of home with this nutritious and delicious recipe, and relish each delightful bite!