Creamy Potato and Leek Soup (Stovetop and Instant Pot)
This Creamy Potato and Leek Soup is loaded with flavor, spices and broth for a rich and velvety finish. Ready in just 30 minutes, this easy soup recipe is a must make.
Servings 6 People
Calories 419kcal
Cost $15
Equipment
Ingredients
- 3 Tbs Unsalted Butter
- 2 Tbs olive oil (Instant Pot Version Only)
- 3-4 Large Leeks (Equals About 5 Cups Chopped - Light Green and White Parts Only)
- 4 Cloves garlic (Minced)
- 2 Lbs Russet or Yukon Potatoes (1/2” Diced)
- 7 Cups Low Sodium Chicken Broth (Or Vegetable for Vegan Version)
- 2 Whole Bay Leaves
- 3 Sprigs Fresh Thyme
- 1 tsp Salt
- ¼ tsp Ground White Pepper
- ¼ tsp Red Pepper Flakes (Optional)
- 1 Cup Heavy Cream or Half and Half (Coconut Milk for Vegan/Dairy-free)
- Chives (to Taste) (Chopped)
Instructions
STOVE TOP
- Add the butter to a large dutch oven or soup pot and turn on medium heat. Once the butter is melted add the leeks and garlic and stir until the leeks are wilted (about 10 minutes).
- Add the potatoes, chicken broth, bay leaves, thyme, salt, pepper and red pepper flakes and bring to a rolling boil. Turn the heat down to low and cover. Simmer for 20 minutes or until the potatoes are soft.
- Remove the thyme sprigs and bay leaves.
- Using an immersion blender, purée the soup until smooth.*
- Add the heavy cream and stir to combine. Taste and add salt and pepper if desired.**
- Garnish with chives and black pepper and enjoy immediately. To freeze, follow the instructions above.
INSTANT POT
- Press the Sauté button and add the butter and oil when the display reads "hot".
- Add the leeks, stirring occasionally, and cook until soft (about 10 minutes).
- Add the garlic and cook for about 30 seconds, until fragrant.
- Add the potatoes, chicken broth, bay leaves, thyme, salt, pepper and red pepper flakes and stir to combine.
- Put the lid on the pot and make sure the steam release knob is in the sealed position. Press the Manual (or Pressure Cook) button and set for 10 minutes.
- When the Instant beeps to signal the end of cooking, naturally release pressure for 15 minutes. Manually release any remaining steam after 15 minutes.
- Remove the thyme sprigs and bay leaves.
- Using an immersion blender, purée the soup until smooth.*
- Add the heavy cream and stir to combine. Taste and add salt and pepper if desired.**
- Garnish with chives and black pepper and enjoy immediately. To freeze, follow the instructions above.
Notes
* You can also use a standard blender, however make sure to cool down the soup AND do not fill the blender base more than halfway.
** Need to adjust the consistency to your liking? Simmer until thickened or add water/stock to thin it out.
Nutrition
Calories: 419kcal | Carbohydrates: 38g | Protein: 11g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 502mg | Potassium: 1007mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1572IU | Vitamin C: 37mg | Calcium: 92mg | Iron: 3mg
