Feisty Tapas

Chunky Leek and Potato Soup with a Twist - Instant Pot and Conventional Methods

Overall rating 0 0 ratings

5 medium
4 leeks, washed, trimmed and sliced, in slices approx 2 cm wide
4 tablespoons soy sauce or tamari (and an extra dash for luck)
1 teaspoon mixed herbs
1 litre water, cold / from the tap / room temperature or hot if you want it to go faster (I tend to go for hot)
1 teaspoon vegetable stock powder
1 vegetable stock cube
Milk
1. Wash and slice the leeks (2 cm approx). Add about a tablespoon of olive oil, butter or oil of your choice to the inner pot of the Instant Pot
3. Add the water and the stock, stir. Position the Instant Pot
4. If pressure cooking, when it finishes (it beeps) press the Keep Warm
1. Heat about a tablespoon of olive oil, butter or oil of your choice in a large pan, over a medium heat. While it heats up, wash and slice the leeks. Add them to the pot with lots of freshly ground black pepper and stir. Cover, turn the heat down and simmer.
3. Add the hot water and the stock, stir.
4. Let it simmer for about