We haven’t been having too many “cold winter days” lately, but a warm comforting soup just sounded good!

The soup gets it’s creaminess from using an immersion blender to puree the potatoes and leeks.  Whole-milk yogurt is used instead of heavy cream, so overall it’s a pretty healthy soup.  It’s amazing with some crusty bread like a French baguette.   I have to be careful bringing crusty bread in the house…it is dangerous for us, we could eat a whole loaf between the two of us (we did just that with this recipe!!) 😉

 

INGREDIENTS

1 TBSP. olive oil

1 TBSP. unsalted butter

3 leeks, white and pale green parts only, sliced crosswise

1 ½ tsp. kosher salt

4 medium unpeeled potatoes, coarsely chopped

4 C. salt-free Chicken or Vegetable Stock

¼ to ½ tsp. ground white pepper

½ C. plain whole-mile yogurt

Fresh chives or fresh parsley for serving

 

 

DIRECTIONS

  1. Use sauté setting to melt butter and heat oil.
  2. Stir in the leeks and salt and sauté until the leeks have softened, stirring infrequently, about 5 minutes.
  3. Add potatoes, stock and pepper.
  4. Close and lock the Instant Pot lid. Cook on high pressure for 8 minutes.
  5. When time is up makes sure Instant Pot is off and allow pressure to release naturally.
  6. Using an immersion blender, puree the soup in the Instant Pot.
  7. Add the yogurt just before serving.

Serves 4-6.

 

Adapted from the Hip Pressure Cooking cookbook.