“What’s for dinner?”
Some days those words really make me cringe, as I just have no idea what to prepare.
In this household we currently feed one picky meat and potato lover, one vegan wannabe that hates most vegetables, and one total foodie mama that despises boring food….and currently we also have living with us another daughter, son-in-law and grandchild who are all vegan.
It’s a real challenge cooking for this family!
I need all the help I can get.
My inspiration yesterday came straight out of the TV, courtesy of the Marilyn Denis Show and chef Christine Cushing.
I love that show! It’s a fantastic way to start the day.
I especially love the fact that the recipes are always easy to recreate in my own kitchen.
This particular episode featured two ideas that caught my eye: Classic Cream of Potato and Leek Soup, as well as a delicious looking Pull Apart Focaccia Bread that I intend to attempt making one day very soon.
Of course, I knew right away I was going to be cooking an Instant Pot version of that soup.
I made a few small changes, and adapted the directions to work with the IP, but overall stuck to the original recipe.
I have also prepared up this recipe with vegan substitutes for the butter and cream, and it turned out just as delicious.
And, the perfect accompaniment to this light, yet flavourful soup, is a loaf of garlic bread, with or without cheese.
Without further ado, here is the printable Instant Pot version, as well as the link to the original recipe.
Enjoy…
Instant Pot Cream Of Potato Leek Soup
*follow the link below to see the original recipe
Christine Cushing’s Classic Cream of Potato and Leek Soup
Instant Pot Cream Of Potato Leek Soup (vegan friendly)
Instant Pot Cream Of Potato Leek Soup (vegan friendly)
Ingredients
- 2 tbsp Unsalted Butter (original or plant based)
- 2 Leeks (white part to very light green only) halved lenghtwise, thinly sliced, washed
- 2 Cloves Garlic chopped
- 3 large Yukon Gold Potatoes peeled, diced
- Splash of White Wine optional
- 3 cups vegetable broth (or chicken if you prefer)
- Bouquet Garni 2 bay leaves + sprig of thyme tucked inside a dark leek stalk and tied with cooking string
- 1/4 cup Heavy Cream (35%) (substitute with coconut milk or plant based cream for vegan version)
- Grated Parmesan cheese to garnish each serving (substitute with vegan parmesan or a sprinkle of of nutritional yeast for vegan version)
- Finely chopped parsley to garnish each serving
Instructions
- Press SAUTE mode on the Instant Pot, add butter to pot.When butter is melted add leeks and garlic, cook for about 3-5 min stirring often taking care not to brown vegetables.
- Add a splash of white wine (optional but I love cooking with it). Add potatoes, broth and bouquet garni to the pot and give it a stir.Press CANCEL.
- Lock on lid, turn pressure valve on lid to SEALING.Choose PRESSURE COOK mode and adjust timer to 15 minutes.When done, allow natural release pressure (timer will count up) for 10 minutes.
- Carefully turn pressure valve on lid to VENTING to release any remaining pressure, press CANCEL, and then open lid.Remove bouquet garni, and using immersion blender, puree soup until smooth.
- Add cream and stir to combine. Taste and add salt and pepper to your liking. Return lid to pot, and allow soup to reheat on KEEP WARM mode, for 5-10 minutes.
- When ready to serve, ladle into soup bowls, garnish with a tablespoon of grated Parmesan and chopped parsley.
Notes
This post was featured at:
Happy Labor Day Link Party @ Ducks in a Row
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