Plant-Based Potato Leek Soup | Instant Pot Recipe



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


Looking for a delicious plant-based soup? This is fast to put together. Set the Instant Pot to 12 minutes and you’ve got soup! This recipe comes from Julia Child’s Recipe for Potato and Leek Soup (found on pg 38, in vol. 1 of Mastering the Art of French Cooking) Enjoy.

Makes about 2 quarts.
3-4 cups (1 lb) peeled and chopped russet potatoes
3 cups (1 lb) cleaned and sliced leeks
2 quart water (I used vege stock)
1/2 salt (this was my addition, along with some pepper)

Add to pressure cooker and saute a bit to soften the leeks. Add potatoes and stock or water.

Close pressure cooker. I used the IP, so I gave it 12 minutes on manual. After cooking time, I let it rest 5 minutes and then fast released the pressure.

Puree the potatoes, stock and leeks until creamy and smooth.

Julia recommends adding 2-3 tablespoons cream at the stop. I think you could leave it out if you wanted to. I added 3 tablespoons of fat-free 1/2 and 1/2. EXCELLENT RECIPE!!!

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