Instant Pot Potato and Leek Soup

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We are back with another recipe adaptation from Julia Child’s Mastering the Art of French Cooking. There are two pages in my copy of the cookbook which have clearly been used more than the others. They are slightly wrinkled, and splattered with various ingredients. One is the Boeuf Bourguignon that I previously adapted, and the other is Potage Parmentier. This Instant Pot Potato and Leek soup combines the creamy texture and comforting flavours of the original recipe, with the quick cook time of the Instant Pot.

Sauté

Turn on the Saute function, and put two teaspoons of oil into the Instant Pot. Add the sliced leeks and garlic, and saute for 2 minutes until leeks begin to soften and garlic is fragrant.

Cook

Season the leeks with salt and pepper, and add the potatoes. Cover with 4-5 cups of water depending on desired consistency. Stir everything, and turn off the saute function.

Put on the lid, set the knob to Sealing, and set to High Pressure for 7 minutes.

When the time is up, allow to naturally pressure release for 10 minutes before venting. Remove the lid, and stir the soup. With an immersion blender, blend the soup until smooth. Adjust the seasoning if necessary.

I topped my Instant Pot Potato and Leek Soup with chopped parsley, but you could also use chives. If an even creamier soup is desired, stir in 2 tablespoons of coconut or cashew cream (or dairy cream).

Bon appetit!