Creamy Potato Leek Soup & Greens
Quick, super easy, light & creamy! This Instant Pot Soup could not be easier and its the perfect addition to your soup season rotation!
Ingredients
- 1½ lb white potatoes about 3 large
- 1 large leek
- 5 cloves garlic
- 2 ribs celery
- ½ sweet onion, large can sub additional leek
- ⅓ cup raw cashews*
- 6 cups vegetable broth or water with bouillon
- 1 teaspoon thyme dried
- 1 bay leaf
- 3 cups lacinato kale or baby greens
- pepper to taste
Instructions
- Scrub potatoes clean and roughly chop. (You can peel your potatoes if desired, but I don't mind the difference in color personally) Add to Instant Pot.
- Slice leeks down the middle lengthwise and clean thoroughly. Slice into rough half moons shapes. Add white portions to Instant Pot. (Tip-freeze green portions for your next veggie broth!)
- Roughly chop garlic, celery and sweet onion and add to Instant Pot.
- Add cashews, broth, thyme and bay leaf. Mix to combine. Pressure cook for 6 minutes allowing a natural release.
- Remove bay leaf and blend soup. Either with immersion blender or in a standing blender. (Allow soup to cool slightly and be careful if using standing blender as to avoid splashing)
- Stir in baby greens or sliced lacinato kale or baby greens and allow to wilt.
- Serve with some freshly cracked pepper and enjoy
Notes
*For a nut free version, leave out cashews! No replacement needed.