Instant Pot Chunky Potato Leeks Soup
In these step-by-step instructions, you'll learn how to make Instant Pot Chunky Potato leek soup, what type of potato to use, and how to make the best one yet. Hope you enjoy it!
Servings: 8 People
Calories: 161kcal
Equipment
Ingredients
- 2 pieces Rosette Potatoes chopped in bigger cubes
- 2 stems leeks, separate the roots from the leaves
- 11/3 cups Chicken BorBroth ot Water
- 1 cup Heavy Whipping Cream
- 1/4 cup Unsalted Butter
- 1/4 cup Chopped yellow onions
Spices
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tsp Salt and pepper
- 1 tsp Chicken Bouillon powder
Cornstarch Slurry
- 1/4 cup water
- 2 tsp Cornstarch
Instructions
Prepare the Leeks and potatoes
- Separate the roots, white part of the leeks from the leeks. Wash the leeks thoroughly. Peel the potatoes and slice it into big chunks. Set them aside.
- Put the inner pot into the Instant Pot Base. Push the saute' button setting. Set the timer to thirty minutes.
- Melt the butter and add the onions. Cook the onions until transparent.
- Add the potatoes and put the leeks on top. Add the water.
- Cancel the saute' setting and cover the pot with the pressure cooker lid. Push the pressure cooker button setting. Set the pressureto HI. Set the time to three minutes. When done, wait for thirty minutes before release. Do this because if you quick release, the soup splatters everywhere.
- Cancel the pressure cooker setting and push the saute button.
- Add the heavy whipping cream and the seasoning. Season according to your liking. Make the slurry by mixing the water and cornstarccornstarch. Add the mixture to the soup. Let it simmer and gently stir until thick.
Nutrition
Calories: 161kcal | Carbohydrates: 3g | Protein: 1g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 360mg | Potassium: 51mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 615IU | Vitamin C: 0.4mg | Calcium: 26mg | Iron: 0.1mg