Easy Instant Pot Potato Leek Soup Recipe

Ingredients

• 1 tablespoon butter
• 0.25 cup chopped leeks, white part only
• 0.5 teaspoon salt
• 3 large russet potatoes, peeled and cubed
• 2 cups chicken broth
• 1 cup fat free half-and-half
• 1 tablespoon seasoned salt blend (such as Savory Spice® Capitol Hill Seasoning)

Instructions

1. Turn on your Instant Pot and select the Sauté function. Melt butter and add sliced leeks, sautéing for 3-5 minutes until softened. Season with salt.
2. Set aside ¼ cup of diced potatoes. Add the remaining potatoes and sautéed leeks to the Instant Pot. Place the reserved diced potatoes in a steamer basket and then place the basket inside the pot. Pour in chicken broth.
3. Secure the lid and set the timer for 10 minutes on high pressure. Allow approximately 10 minutes for the pressure to build inside the pot.
4. Carefully release the pressure using the quick-release method, following the manufacturer's instructions (approximately 5 minutes). Unlock and remove the lid.
5. Remove the steamer basket and set the steamed potatoes aside. Pour half-and-half into the Instant Pot. Use an immersion blender to blend the soup until smooth and creamy.
6. Stir in the reserved steamed potatoes and season with seasoned salt to taste.

Nutrition

• Calories: 388 kcal
• Fat Content: 6 g
• Fiber Content: 8 g
• Sugar Content: 8 g
• Sodium Content: 2249 mg
• Protein Content: 11 g
• Cholesterol Content: 18 mg
• Carbohydrate Content: 75 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g