| 9 | 10 | 240 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 5 min | 4 |
| 2 tbsp | Butter, salted |
| 2 medium leek(s) | Leek (roughly chopped, greens removed) |
| 567 gm | Yukon Gold potato (peeled, cubed) |
| 1 l | Chicken broth (stock) (or veg stock) |
| Salt | |
| Black pepper | |
| 1 sprig | Thyme, fresh (or dried) |
| 1 leaf | Bay leaf |
| 3 clove(s) | Garlic |
1. Turn on Saute mode on the Instant Pot. Melt the butter in the pot. Add the leeks. Saute for 3-5 minutes, just to soften the leeks, not brown them. Turn off saute mode after 5 minutes (any longer and it will get too hot). Add the salt, pepper and garlic.
2. Add the potatoes, broth, thyme and bay leaf. Secure the lid and set to cook for 6 minutes on high pressure. Do a quick pressure release.
3. Remove the thyme sprig and bay leaf.
4. Using an immersion blender, puree the soup to a smooth texture. Serve hot
No cream needed, but if you like, add a little at the end
Garnish with whatever you have / like : shredded cheese, bacon, chives, croutons…pate on toast!
| Vegetables | 2.7 |
