Hey there, fellow home chefs and flavor explorers!
Today, I’m thrilled to share with you a dish that hits the spot on those brisk days when all you crave is some homely warmth—a classic with a twist straight from the comfort food archives. I’m talking about a good old Leek and Potato Soup, prepared in our modern-day knight in shining armour, the Instant Pot.
This isn’t just any leek and potato soup, though. It’s a recipe that’s perfect for those of us who love to meal prep or find joy in having extra portions to freeze for another day (because who doesn’t love a homemade meal at the drop of a hat?). This batch will give us a generous six portions, ideal for busy workweeks or unexpected dinner guests.
Now, let’s get something out of the way. Mirepoix – the holy trinity of French cooking that includes onions, celery, and carrots – might sound fancy, but it’s just simple stuff that brings in loads of flavor. And thank goodness for food processors that turn our chopping nightmares into a dreamy short-cut, am I right? A few pulses and voila, you’re on your way to flavor town without the hand cramps or onion tears.
There’s nothing quite like the British love affair with leek and potato soup. It’s a humble, hearty dish that has been warming the souls of families for generations. With this recipe, we honour the traditional taste but with a nod to our busy modern lifestyles. Plus, there’s just something about using the Instant Pot that feels like a little culinary magic.
Now, one of the best things about soup is its forgiving nature. Don’t have heavy cream on hand? No worries, it’s completely optional. Dairy-free at your dining table? The soup is just as delicious without it. Want to elevate the flavors? Toss in your favourite herbs or a pinch of nutmeg. It’s all about making this dish your own!
And since we’re cooking in bulk, let’s talk freezing. Once your soup is cool, portion it into freezer-friendly containers (minus the cream if you’re using it; add that in after reheating), and pop them in the freezer. That way, you’re ready for those days when you don’t want to cook or need a quick lunch to bring to work.
Now, you may have noticed, in recent posts, we’ve been on quite the global culinary adventure. But sometimes, coming back to the traditional comforts of home feels just like a warm hug—from my kitchen to yours. So roll up your sleeves, pull out the Instant Pot, and let’s get cooking!
As always, I’m here in the trenches with you, navigating the joys (and occasional woes) of home cooking. Let me know in the comments if you give this recipe a try or if you have any questions or ideas to share. We’re a community of food lovers, and every little tip or tale you share makes us all better cooks.
Happy cooking, and even happier eating!
Your fellow flavour hunter,
Al
Ingredients
– 3 large leeks, cleaned and sliced (about 450g)
– 800g potatoes, peeled and diced
– 2 medium carrots, diced (about 150g)
– 2 celery stalks, diced (about 100g)
– 1 large onion, chopped (about 150g)
– 4 cloves of garlic, minced
– 2 tablespoons olive oil
– 1.5 liters vegetable stock
– 2 bay leaves
– 1 teaspoon dried thyme
– Salt, to taste
– Freshly ground black pepper, to taste
– 200ml heavy cream (optional, for serving)
– Fresh chives, chopped (for garnish)
Method
1. Set your Instant Pot to the “Sauté” function and heat 2 tablespoons of olive oil.
2. Add the chopped onions to the pot and sauté for about 3 minutes until they start to become translucent.
3. Incorporate the minced garlic into the onions and continue to sauté for another minute until fragrant.
4. To save time, while the onions and garlic sauté, place the leeks, carrots, and celery into a food processor and pulse until you have a fine dice, creating your mirepoix.
5. Add your mirepoix to the Instant Pot and sauté with the onions and garlic for another 5 minutes to soften the vegetables and bring out their flavors.
6. Stir in the diced potatoes, and season with salt, freshly ground black pepper, thyme, and add the bay leaves. Mix well to combine all the ingredients.
7. Pour in the vegetable stock, ensuring the vegetables are fully submerged. Secure the lid of the Instant Pot and set the valve to the sealing position.
8. Cancel the “Sauté” function, and select the “Manual” or “Pressure Cook” high setting, and set the timer for 10 minutes.
9. After the cooking time has concluded, allow the Instant Pot to release pressure naturally for 10 minutes, then carefully turn the valve to the venting position to release any remaining steam.
10. Once all the pressure has been released and the valve’s indicator has dropped, carefully open the Instant Pot lid.
11. Remove the bay leaves and use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend the soup partially or mash some of the potatoes with a potato masher.
12. If using, stir in the heavy cream to add richness to the soup, adjusting the seasoning if necessary.
13. Ladle the soup into bowls and garnish with chopped fresh chives. Serve hot.
To store leftovers, allow the soup to cool completely before transferring it to airtight containers. The soup can be kept in the refrigerator for up to 4 days or frozen for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove over medium heat until hot.
