Pressure Cooker Leek and Potato Soup
- ⅓ cup butter
- 3 leeks, thinly sliced
- 2 cloves garlic, minced
- 2 ½ pounds russet potatoes, peeled and cut into chunks
- 2 cups vegetable stock, or more as needed
- 1 bay leaf
- ½ cup whole milk, or as needed
- salt and freshly ground black pepper to taste
- sour cream
- crispy bacon pieces
For best results, we recommend using:
- Melt butter in a pressure cooker set to Sauté on Normal. Sauté leeks in butter until tender, 5 to 10 minutes. Add garlic and sauté until fragrant, about 30 seconds more.
- Stir potatoes, stock, and bay leaf into leeks. Press Cancel.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook on High for 12 minutes.
- Set steam vent handle to Venting to quick-release pressure. Remove lid and discard bay leaf.
- Blend potato mixture using an immersion blender fitted with the blade attachment until mixture is just smooth. Do not over-blend or your soup will be gluey!
- Stir milk into soup until desired consistency is reached; season with salt and pepper. Ladle soup into bowls and top with sour cream, bacon, cheese, and chives.
Chicken stock can be used in place of the vegetable stock if desired.
Skip the bacon and make this a vegetarian soup!
Make a batch of this on Sunday and have it for lunch throughout the week, using different toppings each day.