Instant Pot Potato Soup
This creamy soup is so comforting and satisfying.
Dietary Information
Servings:
- 1
Press the sauté button on the Instant Pot and add the oil.
- 2
When oil is hot, add the leeks and sauté for about 5 minutes, until soft.
- 3
Add the potatoes and cook for a couple of minutes, then mix in vegetable stock, nutmeg, salt and pepper.
- 4
Place the lid on the Instant Pot, turn the valve to the sealing position, and set to manual pressure / high pressure for 10 minutes.
- 5
When done, allow for a natural pressure release.
- 6
Add the almond milk and blend the soup using an immersion blender, or pour the soup into a stand blender and purée until smooth.
- 7
Add additonal salt and pepper to taste, if needed, then serve and enjoy.
- 8
Add the leeks, potatoes, stock, and spices into a slow cooker.
- 9
Cover and cook on high for 3-4 hours or low for 7- 8 hours.
- 10
When done, purée with an immersion blender or mash with a potato masher if you want a chunkier soup.
- 11
Mix in the almond milk, then serve with desired toppings.
| Nutrient | Amount |
|---|---|
| Calories | 116 kcal |
| Protein | 2 g |
| Fat | 5 g |
| Sodium | 49 mg |
| Fiber | 2 g |
| Sugar | 1 g |
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