As many of you probably know, the Instant Pot electric pressure cooker is all the rage right now
I love, love, lovity love my IP. It’s out on our counter at least 5 times a week making hard cooked eggs, mains, sides, yogurt… even dessert!
But this isn’t a sales pitch, so let’s make some soup!
I generally try to make recipes based on what’s in season. I was at our local farm market in the produce department and there were like a hundred leeks on display
Well maybe not 100 but there were a whole lot. Decision made. Potato Leek Soup
Some may say that the origin of leek soup is from France, but my Irish Mom, Mary Margaret would beg to differ
You’ll need 3 leeks, 5-6 potatoes (about 2 pounds) 2 garlic cloves and 2 slices of bacon
Slice the bacon into 1 inch strips
Choose the Instant Pot saute function and when hot, add the bacon
Saute until the bacon is browned and crispy then move to a paper towel lined bowl. Don’t wash the IP insert, we want this great bacon-y flavor
Thinly slice the garlic and the white/light green parts of the leeks
Simply Sundays note: slice the leek lengthwise first and rinse off any fine silt and dirt before slicing
Add a splash of olive oil to the bacon fat in the instant pot and once hot, add in the leeks & garlic
Saute for about 10 minutes or until the leeks are softened
Add in 6 cups of broth and bring to a boil, still on the saute function of the pot
Peel and cube the potatoes and add to the instant pot along with 3 bay leaves
Stir, place the cover on the pot, make sure the knob is on seal and set manual cook for 8 minutes. Keep in mind, with 6 cups of liquid, it will take a few minutes to get up to pressure. Use the quick release once completed
Remove and discard the bay leaves and using an immersion blender, blend to the desired consistency. Sometimes I blend it completely smooth, other times I leave some chunks for texture. Whatever the whim of the day is…
Drizzle in about a half of a cup of heavy cream or half & half and stir
Season to taste with kosher salt and serve garnished with the crumbled bacon and fresh chives
Enjoy!
Simply Sundays! ~ Potato Leek Soup
Ingredients
3 leeks, rinsed and sliced
5-6 potatoes (about 2 pounds), peeled and cubed
2 garlic cloves
2 slices of bacon
Tablespoon of olive oil
6 cups of broth (chicken or vegetable)
3 bay leaves
1/2 cup of heavy cream or half & half
Kosher salt, to taste
Crumbled bacon and fresh chives for serving
Directions
Slice the bacon into 1 inch strips; choose the Instant Pot saute function and when hot, add the bacon
Saute until the bacon is browned and crispy then move to a paper towel lined bowl. Don’t wash the IP insert, we want this great bacon-y flavor
Thinly slice the garlic and the white/light green parts of the leeks
Add a splash of olive oil to the bacon fat in the instant pot and once hot, add in the leeks & garlic; saute for about 10 minutes or until the leeks are softened
Add in 6 cups of broth and bring to a boil, still on the saute function of the pot
Peel and cube the potatoes and add to the instant pot along with 3 bay leaves
Stir, place the cover on the pot, make sure the knob is on seal and set manual cook for 8 minutes. Keep in mind, with 6 cups of liquid, it will take a few minutes to get up to pressure. Use the quick release once completed
Remove and discard the bay leaves and using an immersion blender, blend to the desired consistency
Drizzle in about a half of a cup of heavy cream or half & half and stir
Season to taste with kosher salt and serve garnished with the crumbled bacon and fresh chives
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Cooker
KitchenAid 3-Speed Hand Blender
Architec Carving Board, Gripperwood
Pyrex Prepware 1-Cup Measuring Cup
Anchor Hocking 8 Cup Measuring Cup Glass Batter Bowl with Spout
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