If you’re looking for a nice simple soup to warm you up on a chilly day, look no further. This recipe makes a healthy sized batch so you’ll be sure to get your fill. You can allow half of it to cool, then freeze it for up to 3 months to have on hand for another cold weather meal.
- 1 1/2 pounds leeks (about 4 medium), dark green ends discarded (trimmed to 6 inches)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1 1/2 pounds russet potatoes (about 2 large), peeled and sliced 1/8 inch thick
- 4 cups low sodium chicken broth or vegetable broth
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 tablespoon fresh lemon juice
- Halve the leeks lengthwise, then thinly slice crosswise. Place the leeks in a large bowl and fill it with water. Swish the leeks around with your hands to dislodge any sandy soil. Let them sit in the water for a few minutes so the dirt settles on the bottom of the bowl. Using a slotted spoon, skim off the leeks from the top of the bowl and transfer them to a colander to drain.
- Select the saute setting on the instant pot and melt the butter. Add the leeks, garlic, and salt and saute for about 6 minutes, until the leeks are softened but not borrowed. Add the potatoes, broth, pepper, and bay leaf and stir well.
- Secure the lid and set the pressure release to sealing. Press the cancel button to reset the cooking program, then select the soup/broth setting and set the cooking time for 5 minutes at high pressure.
- Let the pressure release naturally for at least 15 minutes, then move the pressure release to venting to release any remaining steam. Open the pot and remove and discard the bay leaf. Using an immersion blender, puree the soup until smooth. Blend in the lemon juice, then taste the soup and adjust with salt if needed.
- Ladle the soup into bowls and serve piping hot.
- If you like, make the recipe as directed through releasing the steam, then leave the soup in the pot on the keep warm setting for up to 10 hours. When you’re ready to serve it, open the pot, remove and discard the bay leaf, and proceed as directed.
- For a vegan soup, substitute olive oil for the butter.
- Serving Size: 6-8