My family loves potato soup but I'm always looking for a way to get more greens into our diet. This recipe is a mixture of two others and a bit of what I had on hand. It turned out to be what we call ecstasy in a pot because it's so good! It's also a great soup for any Instant Pot lover. I served this with oven roasted bone-in, skin-on, chicken thighs, carrots and onions all baked on a cookie sheet with Mediterranean dressing and a bit of olive oil.
Ingredients
1 tablespoons unsalted butter
1 tablespoon Olive Oil
1 yellow onion diced
4-5 garlic cloves minced
2 teaspoons sugar
24 oz honey gold bite size potatoes quartered
4 cups thinly chopped leeks
Salt and pepper to taste
4 cups of chicken broth
1/2 good white wine
1/2 cup heavy cream
1/2 cup cream cheese
Method
Sautéed onions until translucent, then add 3 leeks (green and whites) that have been chopped in the food processor and sauté until we’ll wilted, about 5-7 minutes. Add sugar half way through the sauté process to encourage caramelization. Add minced garlic and cook 1 minute till frangrant. Deglaze with 1/2 cup white wine. Add 4 cups chicken stock and bring to a simmer. Add potatoes, salt and pepper. Stir well. Pressure cook for 30 minutes at high and allow to vent naturally for 15 minutes. Then, blend with an immersion blender and add cream and cream cheese. Give a few more pulses of the blender. Adjust seasoning to taste.
Serve with a garnish of cheddar, chives and one extra crispy crumbled bacon strip. Note if you don’t have a Instant Pot you could make this in a Dutch oven simmering for about an hour or two. You can also substitute the wine for more stock or water but the taste will not be as rich.
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