Description
Creamy Instant Pot potato leek soup made with tender potatoes, sweet leeks, fresh thyme, and rich cream, served with flavorful goat cheese pea crostini.
Ingredients
- 3 tablespoons salted butter
- 3 large leeks, white and light green parts only, thinly sliced and rinsed well
- 2 celery stalks, chopped
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper, plus more to taste
- 3 garlic cloves, chopped
- 6 cups vegetable broth
- 6 fresh thyme sprigs, plus extra thyme leaves for topping
- 4 medium russet potatoes, about 2 1/2 pounds, peeled and quartered
- 1 bay leaf
- 1 cup heavy cream, plus extra for drizzling
- 1 cup frozen peas, thawed
- 4 ounces goat cheese, softened
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 12 baguette slices, toasted
Instructions
- Set a 6- to 8-quart Instant Pot to sauté on high. Melt the butter completely.
- Add the sliced leeks, chopped celery, kosher salt, and black pepper. Cook for 4 to 6 minutes, stirring often, until softened.
- Stir in the chopped garlic and cook for about 1 minute until fragrant.
- Add the vegetable broth, thyme sprigs, quartered potatoes, and bay leaf. Stir gently to combine.
- Lock the lid and set the steam valve to sealing. Cook on high pressure for 10 minutes.
- Carefully quick release the pressure using a kitchen towel for protection, then open the lid.
- Remove the thyme sprigs and bay leaf. Blend the soup with an immersion blender until smooth.
- Stir in the heavy cream and adjust seasoning with additional salt or pepper if needed.
- For the crostini, mash the thawed peas in a bowl with a fork.
- Add the goat cheese, lemon zest, lemon juice, chives, kosher salt, and black pepper. Mix until creamy but slightly textured.
- Spread the pea and goat cheese mixture onto the toasted baguette slices.
- Ladle the soup into bowls, drizzle with extra cream, garnish with thyme leaves and black pepper, and serve with the crostini.
Notes
- Rinse leeks thoroughly after slicing to remove hidden dirt.
- Blend longer for an extra silky smooth soup texture.
- For a lighter version, replace part of the cream with milk.
- Freeze the soup before adding cream for best texture after thawing.
- Store crostini topping separately from the bread to keep it crisp.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 6g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 75mg
