This recipe is one that I have shared a BUNCH of times with ones looking for a good healthy soup - that doesn't taste that way!
Also, it's a way to introduce a new vegetable - "the leek". You may already know about the wonderful leek - others don't know - but they are easy to find! I often purchase mine at our local Walmart!
This is
a recipe that is PERFECT for a
PLANT BASED Diet
that is completed in an
Instant Pot!
(this recipe can be made without an instant pot - just not as fast! Why purchase an instant pot? Click here!
that is completed in an
Instant Pot!
(this recipe can be made without an instant pot - just not as fast! Why purchase an instant pot? Click here!
This recipe has
NO dairy,
NO meat &
NO oil!
This recipe is SO EASY - just a few ingredients along with the ease of the instant pot and BOOM! A quick hot soup to serve along with crackers or a sandwich!
BEANS are the key to this creamy soup! - with the use of an immersion blender (standard blender will work just fine!). White beans can be several types - try your favorite! Here's a few that we have tried and liked: Navy beans, Great Northern beans, Cannellini...
This Potato Leek soup has become a standard recipe for a "soup day" for us and I'm excited to share it with you!
Potato Leek Soup
This Potato Leek soup has become a standard recipe for a "soup day" for us and I'm excited to share it with you!
1/4 cup of water
3 cloves of Garlic; smashed
2 Leeks; sliced - heads only
4 cups of Potatoes; peeled & cubed (about 5 potatoes)
3 cups of Veggie Broth
1 can (15 oz) White Beans
1 tsp Black Pepper
1 TBSP Lemon Juice
Wash leeks well - they have lots of layers that trap in lots of dirt! In the instant pot, on SAUTE' setting - add 1/4 cup of water, sliced leeks and garlic and saute' for 3-5 minutes until soft. Add potatoes and the broth.
Switch to MANUAL mode - set for 5 minutes (along with a natural release of 6-10 minutes) and cook. Following the instant pot cooking manual - release the remaining steam. Remove lid carefully, add the remaining ingredients (beans, lemon juice and black pepper). With an immersion blender, blend the entire soup until smooth. Adjust seasoning to your taste; add more salt, pepper and/or lemon juice. Sprinkle a tiny amount of chopped chives on top and serve!
3 cloves of Garlic; smashed
2 Leeks; sliced - heads only
4 cups of Potatoes; peeled & cubed (about 5 potatoes)
3 cups of Veggie Broth
1 can (15 oz) White Beans
1 tsp Black Pepper
1 TBSP Lemon Juice
Wash leeks well - they have lots of layers that trap in lots of dirt! In the instant pot, on SAUTE' setting - add 1/4 cup of water, sliced leeks and garlic and saute' for 3-5 minutes until soft. Add potatoes and the broth.
Switch to MANUAL mode - set for 5 minutes (along with a natural release of 6-10 minutes) and cook. Following the instant pot cooking manual - release the remaining steam. Remove lid carefully, add the remaining ingredients (beans, lemon juice and black pepper). With an immersion blender, blend the entire soup until smooth. Adjust seasoning to your taste; add more salt, pepper and/or lemon juice. Sprinkle a tiny amount of chopped chives on top and serve!
Thanks for stopping by - wishing you an AWESOME day - Remember to hug the ones you love, until next time...
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