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Instant Pot Potato Leek Soup – Alison Mountford
By Chef Alison Mountford
TOTAL TIME – 30
QUICK TIPS – If you don’t have an Instant Pot, you can make this on the stove top by following the same instructions, simply boil the broth and potatoes until they’re tender. If you want to make this dairy free, use 1 can of coconut milk instead of the heavy cream.
1 teaspoon kosher salt
.5 teaspoon black pepper (freshly cracked)
2 pound russet potatoes
INSTRUCTIONS
- CHOP
Separate the white part from the green part of the leeks – usually around 2/3rds of the bottom are good to use. Make your slice between the light and darkest green part. Save dark greens for stock later.
Slice the light green/white parts in ½ lengthwise, then slice into half-moons. Submerge those in a bowl of water to thoroughly clean. Mince garlic and chop the onion.
- SAUTE
Use the sauté feature of the Instant Pot first. Add olive oil and the leeks. Add the garlic and onion. Sauté for about 6 minutes or until softened. Add the thyme, salt, and pepper.
Peel and chop the potatoes into 2 – 3” pieces.
Stop the sauté feature and add the potatoes, broth, and bay leaves. Close and secure the lid, then set the timer for 6 minutes on high pressure. Once the timer beeps and the float valve goes down, you can open the lid. Remove the bay leaves.
5. BLEND
Transfer in batches to a blender or use an immersion blender. Stir the cream together with 2 cups of hot soup in a measuring cup, then add it all back into the soup – this “tempers” the cream so it doesn’t break. Taste for seasoning and add more if needed. Serve in bowls. Swirl with sour cream or top with a pinch of herbs if desired. Stores and freezes well!
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Download and print the recipe, here: https://rinewstoday.com/wp-content/uploads/2023/02/Instant-Pot-Potato-Leek-Soup52.pdf
Find other recipes from Alison, here: https://rinewstoday.com/alison-mountford/
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Chef Alison Mountford is the founder of Ends+Stems – which is a meal planning membership and recipe website to reduce food waste. “Chef Alison” also hosts a series of online courses for easier weeknight meals and feeding picky eaters with less stress. Alison began in 2005 as a personal chef and caterer in San Francisco but she recently returned home to Rhode Island!
She is passionate about helping families eat well together, with less frustration. Alison is often hired as a speaker to share about household food waste, feeding busy families, and sustainability in the kitchen; she’s appeared many times on The Rhode Show and other podcasts and webinars.
Alison is also the Market Coordinator at Hope & Main – Rhode Island only culinary incubator – where she loves helping new food businesses expand their social media, brand, and increase sales at the farmer’s markets!