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Instant Pot Potato Leek Soup Recipe

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This recipe for Instant Pot Potato Leek Soup is from The Bigras Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 package bacon, diced
3 leeks, rinsed and roughly chopped (middle section only with tops and root removed)
1 medium yellow onion, diced
6 cloves minced garlic (about 2 tablespoons)
1/2 cup white wine (optional)
4 cups chicken broth
6 medium potatoes, peeled and cut into 1″ chunks
1/2 teaspoon dried thyme
1 teaspoon black pepper
150g package Boursin spreadable herb cheese (any flavor) or cream cheese, cut into chunky cubes
1 cup shredded cheese of your choice
1/2 cup cream or milk
1/2 tablespoon seasoned salt

Directions:
Directions:
On the Instant Pot, hit Saute, High setting. Add the bacon and cook until crisp. Remove bacon with a slotted spoon and set aside.
Add the leeks and sauté in the bacon grease for a 3 minutes. Add the onion sauté for 5 minutes longer. Add the garlic and sauté for for an additional minute.
Add the white wine and allow to simmer for 1 minute, deglazing the bottom of the pot to remove any browned spots. If not using wine just add additional 1/2 cup broth. Add the broth, potatoes, thyme and black pepper. Stir.
Secure the lid, move the valve to the sealing position and hit Keep Warm/Cancel followed by Manual or Pressure Cook at High Pressure for 8 minutes. Quick release when done.
When the lid comes off, stir in the Boursin (or cream cheese) and shredded cheese. Then, take an immersion blender and blend until completely smooth.
Stir in the milk / cream, seasoned salt, and the reserved bacon.

 

 

 

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