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Instant Pot Potato Leek Soup

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A luscious vegetable soup finished with aromatics, lemon, cream and olive oil.

Ingredients

Scale
  • 4 tablespoons olive oil, divided
  • 1 medium leek, cleaned and sliced
  • 2 medium stalks celery, diced
  • 2 cloves garlic, peeled and minced
  • 2 ½ teaspoons coarse salt
  • ½ teaspoon freshly cracked black pepper, divided
  • 6 cups unsalted vegetable or chicken stock
  • 2–3 cubes (or teaspoons) unsalted all-natural bouillon
  • 6 medium russet potatoes, peeled and cubed (about 2 ½ pounds)
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • Zest and juice of 1 large lemon
  • ⅓ cup evaporated milk
  • 1 teaspoon Worcestershire sauce
  • Pinch cayenne pepper

Instructions

To make in the Instant Pot:

  1. Set the Instant Pot to saute mode. Add 2 tablespoons of olive oil. Add the leek and celery and sauté 4-5 minutes, until slightly soft. Stir in garlic, salt and half of the black pepper.
  2. Add the chicken stock, bouillon, potatoes, bay leaves and thyme sprigs. Secure the lid on the Instant Pot and set the toggle to sealed. Cook on manual setting for 5 minutes. Let sit until the Instant Pot naturally releases. Carefully remove the top.
  3. Remove the bay leaves and thyme sprigs and discard. Use an immersion blender to puree the soup until it reaches desired smoothness. Stir in the lemon zest and juice, evaporated milk, Worcestershire and cayenne. Taste and adjust the seasoning, if necessary.
  4. Serve the soup in bowls and drizzle with the remaining olive oil and dust with the the remaining black pepper.

To make on the stove-top:

  1. In a Dutch oven or stock pot, heat 3 tablespoons olive oil to medium-low heat. Add the leek and celery and sauté 7-8 minutes, until soft. Stir in the garlic, salt and half of the black pepper.
  2. Add the chicken stock and bouillon and bring to a simmer. Add the potatoes, bay leaves and thyme sprigs and cook 15-20 minutes or until potatoes are tender. Discard the bay leaf and thyme sprigs.
  3. Use an immersion blender* to puree the soup until very smooth. Stir in the lemon zest and juice, evaporated milk, Worcestershire sauce and cayenne pepper. Taste and adjust the seasoning, if necessary.
  4. Serve the soup in bowls and drizzle with the remaining olive oil and dust with the the remaining black pepper.

Notes

Cooking Tip: If you do not have an immersion blender, transfer soup to a blender and puree until smooth. Take caution with pureeing hot food by removing plug on the lid of your blender and covering it with a kitchen towel to let some steam escape.

Cooking Tip: If the soup tastes a bit bland, add salt.  If it tastes like it’s not quite balanced, add sugar.

Nutrition

Find it online: https://thehealthyepicurean.com/potato-leek-soup-with-olive-oil/