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Creamy Instant Pot Potato Leek Soup: A Comforting Classic

As the chilly months settle in, few dishes are as warming and comforting as a bowl of soup. Among the renditions available, Potato Leek Soup stands out for its creamy texture and subtle flavours. With the rise of convenience in cooking, the Instant Pot has become an indispensable kitchen ally. In this article, we’ll explore how to make a delightful Instant Pot Potato Leek Soup that is not only delicious but also easy to prepare.

A Brief History of Potato Leek Soup

Potato leek soup has its roots in rustic French cuisine, with simple ingredients that speak to the heart of comfort food. Traditionally, it was a dish for farmers, utilising the humble leek and potatoes that were readily available. Over the years, this wholesome creation has transcended regional borders, with variations emerging in many cultures. Today, it is cherished for its creamy consistency and rich flavour, making it a beloved staple in kitchens worldwide.

Why Use an Instant Pot?

The Instant Pot has revolutionised the way we cook, combining the functions of a pressure cooker, slow cooker, rice cooker, and more. Its ability to cook food quickly while retaining flavours and nutrients makes it ideal for soups. The pressure cooking function ensures that the leeks and potatoes become perfectly tender in a fraction of the time it would take on the stovetop, resulting in a rich and creamy texture.

Ingredients You Will Need

To create a sumptuous Instant Pot Potato Leek Soup, gather the following ingredients:

• 3 large leeks
• 500g (about 1 lb) of floury potatoes (such as Maris Piper or King Edward)
• 1 tablespoon of unsalted butter
• 1 tablespoon of olive oil
• 1 litre (4 cups) of vegetable or chicken stock
• 100ml (about ⅓ cup) of double cream (optional for added richness)
• Salt and freshly ground black pepper, to taste
• Fresh chives or parsley, for garnish

Method

1. Prepare the Leeks:
   Begin by cleaning the leeks thoroughly to remove any grit. Slice them into thin rings, using the white and light green parts, discarding the tough green tops.

2. Sauté the Aromatics:
   Set your Instant Pot to the ‘Sauté’ function. Add the unsalted butter and olive oil, allowing it to heat up. Once hot, add the sliced leeks and a pinch of salt. Sauté for about 5 minutes, or until they are soft and translucent, stirring occasionally to prevent sticking.

3. Add the Potatoes:
   While the leeks are cooking, peel and chop the potatoes into even-sized cubes. Once the leeks are ready, add the potatoes to the pot, stir to combine, and cook for another minute.

4. Pour in the Stock:
   Add the stock to the pot, ensuring that the vegetables are well covered. Secure the Instant Pot lid and set it to ‘Manual’ or ‘Pressure Cook’ for 10 minutes at high pressure.

5. Release and Blend:
   Once the cooking time is complete, carefully perform a quick release of the pressure. Once safe to do so, remove the lid and use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup to a countertop blender in batches.

6. Add Cream (Optional):
   For an extra level of indulgence, stir in the double cream after blending. Adjust the seasoning with salt and freshly ground black pepper to taste.

7. Serve:
   Ladle the soup into bowls and garnish with finely chopped chives or parsley. Serve hot, potentially accompanied by crusty bread or a light salad.

Conclusion

Instant Pot Potato Leek Soup is a magnificent way to experience the comfort of a classic recipe with the efficiency of modern technology. Its creamy texture and flavourful depths make it truly satisfying. Perfect for both weeknight dinners and entertaining guests, this soup embodies the essence of home cooking. Whether you enjoy it as a starter or a main dish, it is sure to warm your heart and soul. So, this season, embrace the ease and elegance of the Instant Pot and indulge in a comforting bowl of Potato Leek Soup. Enjoy!

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