This is a, easy, basic, delicious version of potato-leek soup made in an Instant Pot. Top with shredded cheese, chopped cooked bacon, and chives
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
388 Calories
Recipe Instructions
Step 1
Close and lock the lid. Set timer for 10 minutes. Allow 10 minutes for pressure to build.
Step 2
Remove steamer basket and set steamed potatoes aside. Add half-and-half. Blend soup using a stick blender and stir steamed potatoes and seasoned salt into the soup. Serve immediately.
Step 3
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Step 4
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter, leeks, and salt and sauté until tender, 3 to 5 minutes.
Step 5
Reserve 1/4 cup cubed potatoes. Add remaining potatoes to the pot with leeks. Place reserved potatoes in a steamer basket and add basket to the pot. Pour in chicken broth.
Ingredients
1 tablespoon butter
2 cups chicken broth
3 large russet potatoes, peeled and cubed
1 cup fat free half-and-half
1 tablespoon seasoned salt blend (such as Savory Spice® Capitol Hill Seasoning)