There is a lot of cheese in this creamy potato leek soup recipe, which may either be served chunky or smooth. It’s a household favorite!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons salted butter
- 1 small onion, diced
- 1 head broccoli, chopped
- 3 cups chicken broth
- 1 cup heavy whipping cream
- 6 ounces grated sharp Cheddar cheese
- ¼ cup crema con sal (salted Mexican-style sour cream)
- 1 teaspoon garlic granules
- salt and ground black pepper to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter; saute until fragrant, about 5 minutes. Add broccoli, chicken broth, and whipping cream.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, for 5 minutes, then switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid.
- Stir in Cheddar cheese, crema con sal, and garlic granules. Season with salt and pepper and serve immediately.
- If you want to thicken it up you may try adding 1 teaspoon xanthan gum, but I did not do this.
Nutrition Facts
| Calories | 527 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 166 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 30 g |
| Sodium | 1231 mg |
| Sugars | 4 g |
| Fat | 48 g |
| Unsaturated Fat | 0 g |
Reviews
Didn’t have any heavy cream and I added a little grated carrots. It was yummy!
I used 18% table cream instead of the heavy whipping cream simply because it was the heaviest cream available. Other than this one change it was delicious! I will definitely be making this again.