Leek & Potato Soup, with Wild Garlic
Ingredients
- 2 tbsp butter or olive oil
- 3 cups 3 large leeks, chopped
- 1 cup 1 small onion, diced
- 2 tsp 4 cloves garlic - or 2 handfuls wild garlic!
- 3 1/2 cups / 1 1/2lbs /3 medium potatoes, peeled and diced
- 1 Coq Au Vin blend
- 6 cups vegetable broth
- 1/2 cup heavy cream or half and half
Instructions
Pressure Cook
- heat butter or oil in the Instant Pot on sauté function; soften leeks and onion for 3 minutes
- turn off and stir in garlic, potatoes, Coq au Vin blend, broth, and salt
- secure the Instant Pot lid and pressure valve to Sealing
- cook on Manual/Pressure for 6 minutes
- remove lid, stir in the cream, use an immersion blender & blend to a smooth soup
Slow Cook Directions
- heat oil in a skillet, soften leeks and onion for 3 minutes then stir in the garlic
- transfer to the slow cooker
- stir in potatoes, Coq au Vin blend, broth, and salt
- cover and cook on LOW: 6 hours or HIGH: 3
- remove lid, stir in the cream, use an immersion blender & blend to a smooth soup