Cream of Potato and Leek

This soup is a hug in a bowl😍

Its hearty and warm. Just what we all need to get through the cold months.

And my kids loved it so much, they requested leftovers the next day! 🤩🥳

Note that this recipe is made in an instant pot but it can totally be made in a regular pot as well!

• 2 large leeks (about 8 cups), washed and sliced

• 5 red potatoes, peeled and cubed

• 2 carrots, peeled and sliced

• 2 tbsp oil

• 1/2 lemon, juiced

• 1 tbsp turmeric

• 1/2 tsp garlic powder

• 1 tbsp Salt (adjust to your own taste)

• 1 tsp black pepper

• 1 cup cilantro

• 4-5 cups chicken broth or water (use enough liquid to cover your vegetables)

DIRECTIONS:

1. Start by preparing all your vegetables and line them up.

2. Heat your instant pot on the saute mode. After about 2-3 minutes of heating, add oil.

3. Add leeks and carrots to the pot. Saute, stirring often, until leeks are soft and reduced to about half of what they originally were.

4. Add potatoes and saute for a few minutes.

5. Add spices, lemon, cilantro and broth. Cover the pot and turn on the high pressure mode for 20 minutes. Make sure you dont forget to seal the top. If making in a regular pot, boil until vegetables are soft, about 45 minutes to an hour.

6. Once cooked, release pressure manually. Blend using an immersion blender.

Enjoy,

Guila