Cold nights have hit Luxembourg, so soup is back on the menu! Potato Leek Soup is one of the easiest and most satisfying out there, and by using the Instant Pot I've cut the cooking time down by a lot.
INSTANT POT POTATO LEEK SOUP
Makes ~8-10 servings
2 liters Chicken Broth
4 Leeks, thinly sliced, white and supple green parts
500 grams (5-6) Yellow Potatoes, diced
1/2 cup Heavy Cream
Thyme*, 1 sprig (optional)
Salt & Pepper to taste
Chives, chopped (optional)
Pour all of the broth into the Instant Pot.
Add the sliced leeks and potatoes.
Close the lid, set to seal, and cook on Manual (High Pressure) for 5 min. Wait 5 min (NPR) then QR. NOTE: Because of the large quantity of liquid in the pot, it will take a long time to come up to pressure.
If you do not have a pressure cooker: simmer the broth, leeks, and potatoes for 40-50 minutes on the stove top in a large heavy bottom pan
Using great care, use an immersion blender to blend all of the leeks and potatoes.
You can now set this aside and finish cooking closer to when you want to serve.
About 10 minutes before serving add the cream and optional sprig of thyme* and simmer. Taste and add salt and pepper as needed.
Serve while still hot garnish with chopped chives.
*The thyme can be rather strong, so if it is not your favorite do not add it, or remove it after only a few minutes.