Instant Pot Potato Soup with Cheddar and Leek
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1 tsp kosher salt
- 3/4 cup white wine
- 2 tbsp unsalted butter
- 4 sprigs fresh thyme
- 2 leaves bay
- 1 1/2 tsp dried oregano
- 4 cloves garlic (crushed)
- 3 leeks (cleaned and thinly sliced white and light green)
- 5 cups vegetable broth (make your own)
- 4-5 cups medium gold potatoes (peeled and diced i used yukon)
- 1 1/2 cups cream (or half and half)
- 1/3 cup grated cheddar cheese
- Carbohydrate 0.43446124992787 g
- Cholesterol 13.4075 mg
- Fat 4.72804374996925 g
- Fiber 0.136249998441089 g
- Protein 1.44639874997026 g
- Saturated Fat 2.99047949999202 g
- Serving Size 1 1 serve (18g)
- Sodium 186.041450000188 mg
- Sugar 0.298211251486781 g
- Trans Fat 0.301462749994931 g
- Calories 53 calories
Using the sauté function, melt the butter in the instant pot. Once melted, add the sliced leeks and salt and sauté until soft. Add the crushed garlic; saute for 30 seconds and turn off the sauté function Remove a small portion of the leeks and set aside for serving To the leek mixture in the pot add in the thyme, oregano, bay leaves, white wine, broth, and potatoes. Give it all a good stir and set to high pressure for 10 minutes Once complete, quick release and open the pot. Remove the bay leaves, add in the cream and use a stick immersion blender to puree the soup until it reaches the consistency of your liking Set the instant pot to warm and heat the soup through Once hot serve up with a sprinkle of extra sautéed leeks, some crispy bacon and a sprinkle of cheese
