Instant Pot Cream of Leek

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It's the perfect soup to make with fresh leeks offered at a discount in September and October.

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Instant Pot Cream of Leek

The best device to puree this soup is the blender. You can also use the food processor, but it is preferable to strain the puree to obtain a velvety texture without lumps.

This soup will keep for 5 days in the refrigerator and 10 months in the freezer.

portionServings: 8

Note that the total cooking time takes into account the time it takes for the Instant Pot to begin cooking, cooking and the standing time before the pressure is released.

Preparation15 minsCooking35 minsTotal50 mins

 56 g (1/4 cup) of butter
 The white part of 4 leeks of a diameter of 1 1/2 inches, thickly sliced
 2 onions, chopped
 5 cups chicken broth
 2 ribs of celery, sliced
 2 potato, peeled and sliced
 1/4 cup chopped fresh parsley
 A pinch of nutmeg
 1 cup light or heavy cream -15% or 35 %
 Salt and Pepper

1

Select "sauté" and put 10 minutes on medium. As soon as the pot is hot, cook the leek and onion for 5 minutes, stirring constantly with a wooden spoon. Press "cancel".

2

Add the broth, celery, potatoes, parsley and nutmeg. Secure the lid with the steam release valve in the pressure position. Select "soup, pressure or manual", set 15 minutes to "high" with "keep warm to off". Press "start".

3

At the sound of the end of cooking alarm, press "cancel" and let the pressure release naturally until the float valve (the metal pin) is lowered.

4

Remove the lid and puree the soup with a blender. Return the soup to the inner pot, stir in the cream add salt and pepper to taste and cook 5 minutes at "sauté-low or less", stirring constantly without waiting for the appliance to reach its temperature. Adjust the seasoning if necessary.

Ingredients

 56 g (1/4 cup) of butter
 The white part of 4 leeks of a diameter of 1 1/2 inches, thickly sliced
 2 onions, chopped
 5 cups chicken broth
 2 ribs of celery, sliced
 2 potato, peeled and sliced
 1/4 cup chopped fresh parsley
 A pinch of nutmeg
 1 cup light or heavy cream -15% or 35 %
 Salt and Pepper

Directions

1

Select "sauté" and put 10 minutes on medium. As soon as the pot is hot, cook the leek and onion for 5 minutes, stirring constantly with a wooden spoon. Press "cancel".

2

Add the broth, celery, potatoes, parsley and nutmeg. Secure the lid with the steam release valve in the pressure position. Select "soup, pressure or manual", set 15 minutes to "high" with "keep warm to off". Press "start".

3

At the sound of the end of cooking alarm, press "cancel" and let the pressure release naturally until the float valve (the metal pin) is lowered.

4

Remove the lid and puree the soup with a blender. Return the soup to the inner pot, stir in the cream add salt and pepper to taste and cook 5 minutes at "sauté-low or less", stirring constantly without waiting for the appliance to reach its temperature. Adjust the seasoning if necessary.

Instant Pot Cream of Leek

 

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