Instant Pot: Potato Leek Soup
Some exciting news!! I got an Instant Pot during the holidays. I was a little nervous to use it because of all the warning signs. But I am so happy that I finally figured out how to use it….and it didn’t explode my kitchen!!!
What better way than to break it in with a family recipe. Potato Leek Soup. This past weekend we were in need of some warm comfort food. It is still defentily soup weather!
Before we get into the recipe I just wanted to let you guys know a few benefits about potatoes and leeks!
Potatoes have a lot of health benefits. I think they are often over looked in the nutrients that they hold. Potatoes are high in fiber, potassium, vitamin C and vitamin B6. They can also support heart health. Fiber helps lower the total amount of cholesterol in our blood! Pretty cool right?
If you’ve never heard of a leek, its okay. Many people haven’t. It’s pretty much just a giant green onion. Leeks are a good source of vitamins A,C and K! Leeks also contain dietary fiber and iron.
Now let’s get cooking!!
- Preheat Instant Pot using the “sauté” mode. Set cook time for 5 minutes.
- When the display panel reads the countdown time, add avocado oil, leeks and garlic. Stir until leeks soften (this will take about 5 minutes.)
- Add potatoes, fresh bay leaves, fresh thyme, organic Italian seasoning, Himalayan salt and black pepper. Place the lid on the Instant Pot (make sure the vent valve is in the “sealing” position.) Press the “cancel” button, followed by the “pressure cook” button and set to “high function.” Using the +/- button set for 7 minutes.
- Once your Instant Pot is finished cooking it will automatically start low pressure mode to keep your food warm. When you are ready, switch the vent valve from the “sealing” to “venting.” Remember to always use caution well doing this, never do this without protection to your hands and arms. Use a towel to switch the vent valve and if available have a long sleeve on. The steam coming out is HOT!!!
- Once you take the lid off of the Instant Pot, take out bay leaves. Using a hand held blender to puree the soup until it’s smooth and creamy. Make sure there are no chucks left! Garnish with bacon crumbs and fresh chives. Serve warm.
Potato Soup Time!!!
Chop chives and garnish soup! I recommend adding bacon crumbles on top. It takes it to the next level. Enjoy my dears.
Recipe notes: This soup can also be a vegetarian friendly. Substitute chicken broth with vegetable broth. Disregard bacon bites.
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