Instant Pot Potato, Leek, and Carrot Soup

Ingredients

• 1 tablespoon olive oil
• 2 leeks, white and light green parts only, sliced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 4 potatoes, peeled and cubed
• 3 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 cup heavy cream
• Chopped fresh parsley, for garnish

Directions

1. Set the Instant Pot to the sauté setting. Add the olive oil, leeks, garlic, carrots, and potatoes and sauté for 3-4 minutes, stirring occasionally.
2. Add the vegetable broth, thyme, salt, and pepper. Close the lid and set the Instant Pot to high pressure for 8 minutes.
3. When the cooking cycle is finished, quick release the pressure and open the lid. Use an immersion blender to blend the soup until smooth.
4. Stir in the heavy cream and adjust the seasonings, if needed. Serve the soup garnished with parsley.

Interesting Facts

• Leeks are a member of the onion family and have a mild onion-like flavor.
• This soup can be served as a main course or as a side dish.
• The soup can be made ahead of time and reheated before serving.