Creamy Potato and Leek Soup adapted for the Instant Pot
I may live in Canada now, but being South African originally, we do love our South African food. The Creamy potato and leek soup recipe that I will share below comes from a South African cookbook, called “Cook and Enjoy”. If you are interested in this book, you can buy one by clicking on this link.
To make this creamy potato and leek soup, you will need about four leeks, one onion, four to six medium potatoes cut up, chicken stock, nutmeg, milk, bay leaf and some whipping cream. Don’t forget the salt! It is a simple and easy recipe to follow, but if you are doing it in the Instant Pot, there are some adaptations that need to happen. If you don’t have an Instant Pot, that is okay, the recipe instructions will also include stove top recipe.
The creamy potato and leek soup cannot have cream added to it until you are done with the Instant Pot. If you add cream, the Instant Pot will burn and your dinner will be ruined. Firstly, you are going to cook the leeks, onion, potato, spices, milk and chicken stock in the Instant Pot. After that, you are going to add in the whipping cream, before you blend the mixture up.
Another thing that you do not need to do with this recipe is to first brown the onions and leeks. This is totally not necessary if you use the Instant Pot. To make this creamy potato and leek soup a fast dish, I leave the browning or saute of the veggies out and just put everything in the Instant Pot.
Frugal Tips for the Creamy Potato and Leek Soup Recipe
The best tip here is that you can use two cups of water along with four cups of chicken stock, and in that way, you only need to buy one box of chicken stock. I normally buy the no name brand from Superstore, as I find that I come out better financially with that. The milk can be substituted with water, although that will probably change the taste a bit.
Creamy Potato and Leek Recipe – Adapted for the Instant Pot
Ingredients:
- 1 Onion
- 4 Leeks
- 4-6 Medium potatoes
- 6 Cups of Chicken stock
- 1 Cup of milk
- 1 & 1/2 Tsp salt
- 1/4 Tsp Nutmeg
- 1 Cup whipping cream
Method:
- Cut up the veggies and add it to the Instant Pot (if you are using a stove top, first saute the veggies until it’s glazed)
- Add the Chicken stock
- Add the salt and Nutmeg
- Add the cup of milk
- Close the lid of the Instant Pot and make sure that the seal valve is set to “seal”.
- Set the Instant Pot to Pressure Cook for 10 minutes (stove top is 30 minutes)
- When it is done, add the whipping cream and stir.
- Blend all the soup in a blender
- Throw it back in the Instant Pot to stay warm
You can serve this with soft white sandwich bread or another dish of choice. This recipe feeds four.
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