Sweat Leeks: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Add 2 tbsp (28g) unsalted butter and chopped leeks in Instant Pot. Season with a pinch of salt, then cook leeks until softened (~4 mins). Once the leeks are softened, add in 2 bay leaves, 1 tsp (1.5g) dried thyme, and minced garlic. Saute for another 30 seconds.
Pressure Cook Potato Leek Soup: Pour in 4 cups (1L) unsalted chicken stock, 2 tbsp (30ml) fish sauce (or sub with regular soy sauce), and diced potatoes. Give everything a quick mix. Pressure cook at High Pressure for 5 minutes + 15 minutes Natural Release.
Season & Thicken: Add in 1 cup (250m) heavy cream. *Note: Some enjoy the potato leek soup without blending. Since we like a thicker soup, we blend the potato leek soup at this step with an Immersion Hand Blender. Taste and season with more salt if desired (for reference, we added 2 large pinches of salt at the end to season this properly).
Serve Leek Potato Soup: Garnish with finely sliced green onions, bacon bits, fried leeks, or fresh herbs. Season with some freshly ground black pepper. Serve immediately. Enjoy!~ 🙂
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Step-by-Step Instant Pot Potato Leek Soup Guide
Here are the ingredients for Instant Pot Potato Leek Soup.
We are using Yukon gold potatoes here, but russet potatoes will also work fine 🙂
How to Prepare Leeks?
Trim off the root end & tough green stalks of the leek (as shown with the red dotted lines in below photo).
Then cut the leeks in half lengthwise (as shown in right bottom photo).
*Pro Tip: Don’t throw away the leek root & green part – you can save them for making vegetable stock.
Be sure to clean the leek thoroughly by rinsing them under running cold water (including in between the leek layers because there may be soil or grit trapped there).
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