Potato-Leek Soup

Velvety and delicately flavored, this creamy soup makes a lovely first course for a nice dinner party—or a yummy lunch accompanied by a roast beef sandwich.

PREP TIME: 20 minutes

FUNCTION: Sauté (Normal/Less); Soup/Broth

CLOSED POT TIME: 1 hour 5 minutes

TOTAL TIME: 1 hour 25 minutes + 5 minutes simmer

RELEASE: Natural

SERVES: 6

• 2 tablespoons butter
• 2 large leeks, halved lengthwise, rinsed, and thinly sliced (white and light green parts only)
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 pound russet potatoes, peeled and diced (2¾ cups)
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons chopped fresh chives

PREP

Select sauté on the Instant Pot® and adjust to normal. Melt butter in pot; add leeks, salt, and pepper to pot. Cook for about 5 minutes or until leeks are softened, stirring frequently. Press cancel. Add potatoes and chicken broth. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select soup/broth. When cooking is complete, use a natural release to depressurize. Press cancel.

SERVE

Blend soup in pot with an immersion blender or blend in a blender in small batches until smooth; return to pot. Stir in cream.

Select sauté and adjust to less. Bring soup just to a simmer (do not boil) for about 5 minutes. Stir in chives and season to taste with additional salt and pepper. Press cancel.