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If you’re searching for the perfect fall soup, look no further. This potato leek soup is easy, healthy and delicious. When I started on my health journey, I was afraid I would miss creamy foods. I thought no way could I find replacements for cream without using canned coconut milk. But I finally found a delicious product that I used in this soup. I made this soup in about 20 minutes using my Instant Pot, mine is similar to this one.
Here’s how I made this soup.
2 russet potatoes (which is what I had on hand, golden potatoes would be delicious in this!
1 large leek, cleaned well and sliced thin
1tbsp extra virgin olive oil
3-4 cups of chicken broth (can use vegetable broth to make this vegan)
First turn on Instapot and set to sautee. When the screen indicates its hot, add tablespoon of healthy oil and sautee the leeks for about 4-5 minutes, until softened. Add potatoes, season with salt and pepper. Add 2c of broth and set your pressure cooker to 5 minutes. Once the pressure cooker has come to full pressure, it will cook for about 5 minutes and then release the steam. Once that is complete, you can add more broth if needed and Chobani Oat milk. Use an immersion blender to smooth.
You can top with any of your favorite toppings! I choose to enjoy without toppings. Next time, I’m going to try the addition of nutritional yeast to add a nutty/cheesy flavor.