It is officially soup season!!!!
Potato and leek soup is a fall classic; I love how creamy it is from the potatoes without feeling heavy. YUM!
Ingredients:
- 6 yellow potatoes (Yukon Gold for Guelph! I leave the skins on but cut off any eyes)
- 3 Leeks
- 1 cup of dry white beans
- 1 T garlic powder
- 2 T smoked paprika (yes, it is better than regular paprika)
- 4 ish cups of water
- Salt & pepper to your taste!
Equipment:
- Cutting board/knife
- I like to make my fall soups in my Instant Pot, it is so speedy. You could do this on the stovetop, but then I would use canned beans.
- Immersion blender (or a regular blender but I don’t like pouring hot things into the blender)
How to:
- Wash your produce!
- Give the potatoes and leeks a rough chop, if your leeks are sandy give them another good wash.
- Put the dry beans, leeks, and potatoes into the Instant Pot.
- Add in the garlic powder, smoked paprika, and some salt and pepper to taste. At this point I do not add too much salt and pepper as you can easily adjust this at the end. You can get creative and add other seasonings as you see fit!
- Add water to the Instant Pot until the ingredients are just covered. For my pot, this was approximately 4 cups.
- Pressure cook on high for 45 minutes.
- Once complete, vent and open.
- Immersion blend until smooth. The combination of the beans and potatoes makes this super creamy!
- Taste and add seasonings to your preference.
- Serve! I like to have mine with some cheddar cheese, sour cream, and pickled jalapeños for a kind of loaded baked potato situation!
Other topping ideas: bacon, cottage cheese, green onion, crispy onions or caramelized onions!
I hope you enjoy!
Cheers!
Leave a Reply