You’ll need
Ingredients
Instructions
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Press the saute button on your Instant Pot.
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In the bottom of the Instant Pot, melt the butter then add in the leeks.
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Fry until slightly soft, trying not to brown any of the leeks in the process.
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Add in the garlic, then saute for 1-2 minutes until fragrant and browned.
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Add the potatoes, chicken stock and bay leaves, stirring well to combine everything.
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Seal the Instant Pot according to manufacturesr's instructions.
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Press the soup button ( or any high pressure button) and set for 10 minutes.
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Let the pot come to pressure, cook, then let it naturally release.
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Remove the bay leaves. Using a hand immersion blender, process the soup until smooth. Alternately you can simply use a potato masher as the potatoes will fall apart perfectly and you can have a chunkier soup.
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Stir in the cream until mixed through completely. Sprinkle with nutmeg to serve if desired.
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Serve and enjoy!
Nutrition per serving: 283 calories
- Calories
- 283 kcal
- Carbohydrates
- 35 g
- Protein
- 6 g
- Fat
- 14 g
- Saturated fat
- 9 g
- Polyunsaturated fat
- 1 g
- Monounsaturated fat
- 3 g
- Trans fat
- 1 g
- Cholesterol
- 45 mg
- Sodium
- 817 mg
- Potassium
- 700 mg
- Fiber
- 3 g
- Sugar
- 6 g
- Vitamin A
- 2015 IU
- Vitamin C
- 18 mg
- Calcium
- 98 mg
- Iron
- 3 mg
Nutrition is an automatic estimate and will vary with the brands you use.