Ingredients
Units
Scale
- 2 pounds russet potatoes, peeled & chopped
- 4 leeks, sliced (approximately 1 pound)
- 5 cups low-sodium chicken or vegetable broth
- 1 garlic clove, minced
- 1 teaspoon salt (or more)
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1 1/2 tablespoons ghee or butter
Instructions
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3, LOW 4-6.
- See final step below.
- Turn on the Instant Pot and select sauté. Once hot add the butter and melt. One melted, add the leeks and cook 3-5 minutes or until soft. Add the garlic and cook an additional minute.
- Pour in the broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add all remaining ingredients. Stir to mix well.
- Close lid and seal valve. Set high pressure for 10 minutes. When done, let the pressure naturally release for 5 minutes then quick release the pressure.
- See final step below.
Final Step
- Let the soup cool slightly. When cooled, blend down to smooth using your preferred method.
- Prep Time: 10 mins
- Cook Time: 3 hours
Nutrition
- Calories: 350