Potato Leek Soup

Ingredients

• 3 large leeks, white and light green parts only
• 4 tablespoons unsalted butter (or olive oil)
• 1½ lb Yukon Gold potatoes, peeled and cubed
• 4 cups low-sodium vegetable broth
• ½ cup heavy cream (optional)
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons fresh chives, chopped, for garnish

Instructions

1. Clean the leeks. Slice leeks lengthwise, fan them open under cold running water to flush out grit, then chop into half-moons.

2. Sweat the leeks. Set Instant Pot to Sauté (Normal). Add butter and let it melt. Add the leeks and a pinch of salt. Cook, stirring often, until completely soft with no color, about 9 minutes. Don’t let them brown — lower the heat to Less if needed.

3. Add potatoes and broth. Hit Cancel. Add potatoes and broth. Stir, scraping the bottom of the pot to release any stuck bits.

4. Pressure cook. Lock the lid, set valve to Sealing. Pressure Cook (Manual) on High for 8 minutes.

5. Release pressure. Quick release is fine here (or natural release for 5 minutes first if you have time). When the float pin drops, open the lid.

6. Blend. Use an immersion blender directly in the pot until smooth — or leave some texture if you prefer it rustic. For an extra-silky result, transfer to a regular blender in batches and vent the lid carefully.

7. Finish. Stir in cream if using, then season with remaining salt and pepper. Taste and adjust. Ladle into bowls and top with chives.

Notes

• Don’t skip the sauté step — sweating the leeks in butter is what gives the soup its sweet, mellow base.
• Quick release is fine here since there’s no meat to seize up.
• Skip the cream if dairy is a question mark; the potatoes give plenty of body on their own.
• Texture can get slightly grainy after freezing — a quick blend with the immersion blender after reheating fixes it.