Instant Pot Potato Leek Soup
Instant Pot Potato Leek Soup
- 4 tablespoons (1/2 stick) salted butter
- 2-3 leeks, rinsed and roughly chopped (middle section only with tops and root removed)
- 8-10 ounces pancetta or bacon, diced
- 1 medium yellow onion, diced
- 6 cloves minced or pressed garlic (about 2 tablespoons)
- 1/2 cup dry white wine (like a chardonnay)
- 6 cups garlic broth (I used 2 tablespoons Garlic Better Than Bouillon + 6 cups water) or chicken or vegetable broth
- 2 pounds (about 3) Idaho/Russet potatoes, peeled and cut into 1″ chunks
- 3 pounds baby red and white potato combo, rinsed, skins on and quartered (you can also use red bliss and Yukon gold potatoes – just leave the rinsed skins on and cut into 1″ chunks)
- 1/2 tablespoon dried thyme
- 1 teaspoon black pepper
- 5.2 ounce package Boursin spreadable herb cheese (any flavor) or 4 ounces of a brick of cream cheese, cut into chunky cubes
- 2 cups shredded cheese of your choice (I used 1 cup gouda and 1 cup sharp cheddar), plus more for topping if desired
- 1 cup heavy cream of half & half
- 1/2 tablespoon seasoned salt (I use Lawry’s)
- 1/3 cup sliced chives, plus more for topping if desired
- Frozen soft, hot pretzels, for dipping (optional)
In Step 5, you can control the thickness of your soup prior to blending. I like to remove half the potatoes as suggested, but the less you remove, the thicker the soup base will be and the less texture once you add back the reserved potatoes in Step 6. So it’s wiser to start with removing more and then adding them back in until you hit the desired consistency for the soup. If you made it thicker than you wish, you can always thin it out with more cream.
To re-heat any leftovers, add a little cream or milk and stir while heating.
Make it vegetarian by simply leaving out the pancetta/bacon and using a meat-free broth such as garlic broth.
I LOVE this immersion blender.
- On the Instant Pot, hit Sauté and Adjust so it’s on the More or High setting. Add the butter and once melted, add in the leeks and sauté for 8-10 minutes until the leeks are crispy, but not burned. Remove the leeks and set aside.
- Add the pancetta, onion and garlic sauté for 5 minutes longer.
- Add the white wine and allow to simmer for 1 minute, deglazing the bottom of the pot to remove any browned spots from the pancetta and butter. Then, add the broth, potatoes, thyme and black pepper. Stir.
- Secure the lid, move the valve/switch to the sealing position and hit Keep Warm/Cancel followed by Manual or Pressure Cook at High Pressure for 8 minutes. Quick release when done.
- When the lid comes off, use a slotted spoon to remove half the potatoes and set aside in a bowl (See the “Jeffrey Sez” section). Stir in the Boursin (or cream cheese) and shredded cheese. Then, take an immersion blender and blend until completely smooth.
- Stir in the heavy cream, seasoned salt, chives, crispy leeks (reserving some for garnish), and the reserved potatoes.
- Ladle into bowls, serve and top with more chives, leeks and cheese as desired.
- Enjoy with a soft, hot pretzel for dipping!