Go Back
Potato Leek Soup made with No Cream

Instant Pot Potato Leek Soup

This Instant Pot Potato Leek Soup is blended with creamy goat cheese and topped with crispy prosciutto
5 from 1 vote
Print Recipe Pin Recipe

Ingredients
  

  • 1 tsp Olive Oil
  • 1 pack Prosciutto
  • 2 Leeks
  • 1/2 Yellow Onion
  • 2 Cloves Garlic minced
  • 1 tsp Salt
  • 1 lb Yukon Gold Potato peeled and chopped into 1" pieces
  • 1/4 tsp Black Pepper
  • 4 oz Goat Cheese

Instructions
 

  • Rip up prosciutto into 1-2" pieces.
  • Clean and chop up the leeks. Slice the yellow onion.
  • Press Saute on the instant pot, add 1 tsp of Olive Oil and pieces of prosciutto. Mix every few minutes until prosciutto has crisped up. Set aside. There will be some bits that stick to the bottom of the instant pot. This is ok and it will come off once you add the liquid
  • Add 2 tablespoons of Butter to the instant pot, and add the leeks and onions with 1/2 tsp salt. Saute for about 10 minutes.
  • Turn off the instant pot and add the remaining salt, 4 cups of broth, 1 cup of water, potatoes, garlic, and black pepper
  • Put the cover on the instant pot, seal the vent and cook on high pressure for 8 minutes.
  • do a natural release for 8 minutes and then do a quick release.
  • Add the goat cheese to the soup and then use an immersion blender or high speed blender to blend the soup.
  • add the crispy prosciutto

Notes

If you want to make this on the stove top, you would first add chopped up pieces of prosciutto to the bottom of a large dutch oven or heavy duty pot. Add 1 teaspoon of olive oil and crisp up the prosciutto. Then, remove the prosciutto from the pot and set aside. Add your chopped up leeks and onions to the pot with the butter and saute them until they are soft but not brown (about 10 minutes). You will want to mix this often so that it does not brown. Add your potatoes, garlic, salt, and black pepper to the pot. Stir it around and then add your chicken broth and water. Bring this to a boil, then reduce the heat to low and cover it for 20 minutes.
Once the soup is done cooking, add in the goat cheese and then blend until creamy using an immersion blender. If you are using a regular blender, you will need to blend the soup in batches. Once the soup is creamy, top with your crispy prosciutto.