I learnt this Leek and Potato Soup from my ex a few years ago, who in turn learnt it from his mother. The "twist" is the addition of soy sauce (or tamari if you need to keep it gluten free), it has a lovely taste. It’s really easy, although I swear it tastes better when husband makes it), it's that “I didn’t have to cook it myself” feeling, isn’t it?
This is a chunky soup in my household, my recipe tester blended hers and she reported that it worked well! As always, the key is the taste.
Don't forget the Pressure Cooking UK with Feisty Tapas, no matter what type of pressure cooker you have, even if you are just thinking of buying one, you are most welcome there.
Ready to take a look at the recipe?
Instant Pot Leek and Potato Soup
Serves 6 (depending how hungry you are)
- Extra virgin olive oil (or butter, or oil of your choice)
- 5 medium/large floury potatoes (I use King Edward spuds), washed, peeled and diced in chunks about 2 cm wide
- 4 leeks, washed, trimmed and sliced, in slices approx 2 cm wide
- Black pepper mill
- 4 tablespoons soy sauce or tamari (and an extra dash for luck)
- 1 teaspoon mixed herbs (I also sometimes use my own mixture of marjoram, rosemary and parsley)
- 1 litre water, cold / from the tap / room temperature or hot if you want it to go faster (I tend to go for hot)
- 1 teaspoon vegetable stock powder / 1 vegetable stock cube / homemade stock or, of course, 1 tablespoon of my beautiful vegetable stock paste
To serve (optional), it's nice without too:
- Grated cheese (cheddar goes nicely)
Instant Pot Method (Conventional, on the hob, below)
You have two options: prepare all ingredients first and divide them into bowls (which is what I tend to do or follow the order below):
1. Wash and slice the leeks (2 cm approx). Add about a tablespoon of olive oil, butter or oil of your choice to the inner pot of the Instant Pot: press the Sauté button. Add the leeks to the pot with lots of freshly ground black pepper and stir well, leave them (stirring every once in a while) for a few minutes. I place the lid I use for slow cooking while this goes on.
2. During this time, wash, peel and dice the potatoes and add them to the pot (remember to stir every once in a while while you peel, etc.), add freshly ground black pepper, the soy sauce (or tamari) and mixed herbs. Stir. Give it 5 minutes or so. Press the Keep Warm/Cancel button.
3. Add the water and the stock, stir. Position the Instant Pot’s lid in place and lock, make sure the steam release handle is in the Seal position: press the Manual button, press the - (Minus) button to programme 4 minutes and let it do its thing. At this stage you could also choose to press slow cook if life suddenly changes on you and you end up having to go do something else.
4. If pressure cooking, when it finishes (it beeps) press the Keep Warm / Cancel button and give it time to do a natural release, i.e. don’t do a thing until you see that the valve has popped back down (if it doesn’t and you’re in a hurry, do a quick release.
Serve in bowls, add a bit of milk and top with cheese (I sometimes don’t add the milk or the cheese but it is a nice treat!).
Rick Corbett says
I followed the recipe exactly, with soy sauce... although I added 2 carrots, sliced thickly, to add a bit of colour.
This was one of the most satisfying and filling soups I've made in my Instant Pot so far. I particularly liked the grated cheddar cheese to top it off for serving... and will be doing this again.
Serves 6? I don't think so. I had every intention of reheating a serving the next day and freezing the rest.... but after 2 helpings the first night it didn't get anywhere near the freezer. 🙂
Love it! It sounds like your portions are a bit like mine (I just keep it sensible for the website 😂)