Tasting Tuesday: Potato Leek Soup (Instant Pot)

• 2 Tbsp Olive Oil
• 1 Tbsp Butter
• 2 Large Leeks, about 4 cups chopped (cleaned and sliced into half-moon shapes. Cut off the dark green part, trimming to the part where the color is a pale green)
• 1 Clove of Garlic, pressed or finely minced
• 2 Tbsp Flour
• 4 cups Chicken Broth
• 1 tsp Salt
• 1/4 tsp Pepper
• 1 lb Gold Potatoes, cubed
• 1/2 cup Half and Half (or I used 2% milk)

• Chopped Parsley
• Sour Cream

And here’s what you do:

1. Press the Sauté button on the Instant Pot. When the display reads ‘Hot’, add the oil and butter.

2. Add the leeks and stir. Cook until soft, stirring occasionally.

3. Add garlic and cook for about 30 seconds, until fragrant, stirring frequently.

4. Sprinkle the flour over the leeks and stir. Cook for a minute to get the raw taste out of the flour.

5. Stir in the chicken broth.

6. Add the salt, pepper, and the potatoes. Stir. (I added a bay leaf and a couple shakes of celery salt and herbs de Provence)

7. Put the lid on the pot and set the steam release knob to the Sealing position.

8. Press the Manual (or Pressure Cook) button, and the + or – button to choose 7 minutes.

9. When the cooking cycle has ended, let the pot naturally release the pressure for 15 minutes. Then manually release the remaining steam.

10. When the pin in the lid drops, open it and stir the soup. Then use an immersion blender to puree it. If you don’t have an immersion blender, you can use a blender, pureeing the soup in small batches very carefully.

11. Stir in the half and half/milk.

12. Taste and adjust salt, if needed. Garnish with chopped parsley and sour cream.

13. Serve hot or chilled.