Recipe Details
Ingredients
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1tablespoonbutter
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¼cupchopped leeks, white part only
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½teaspoonsalt
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3largerusset potatoes, peeled and cubed
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2cupschicken broth
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1cupfat free half-and-half
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1tablespoonseasoned salt blend (such as Savory Spice® Capitol Hill Seasoning)
Cooking Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter, leeks, and salt and sauté until tender, 3 to 5 minutes.
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Reserve 1/4 cup cubed potatoes. Add remaining potatoes to the pot with leeks. Place reserved potatoes in a steamer basket and add basket to the pot. Pour in chicken broth.
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Close and lock the lid. Set timer for 10 minutes. Allow 10 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
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Remove steamer basket and set steamed potatoes aside. Add half-and-half. Blend soup using a stick blender and stir steamed potatoes and seasoned salt into the soup. Serve immediately.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe3 | |
| Calories388 | |
| % Daily Value * | |
| Total Fat 6g |
7% |
| Saturated Fat 3g |
16% |
| Cholesterol 18mg |
6% |
| Sodium 2249mg |
98% |
| Total Carbohydrate 75g |
27% |
| Dietary Fiber 8g |
30% |
| Total Sugars 8g |
|
| Protein 11g |
21% |
| Vitamin C 75mg |
83% |
| Calcium 147mg |
11% |
| Iron 3mg |
18% |
| Potassium 1757mg |
37% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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