Vegan Red Potato Leek Soup with Rosemary Vitality

This is not a sponsored post but there is an affiliate link. This is my recipe and my honest opinion about the Instant Pot, or Instapot.

I absolutely love potato leek soup! It is one of the easiest soups to make. I recently acquired an Instant Pot and decided to put it to work today by making this soup. I tested the 'saute' method, which was great! The leeks and garlic got nice and brown and it was very even cooking.

I tested the manual 'pressure cook' and waited the 6 minutes for the soup to be done. I think it takes more time warming up than to cook! I'm not complaining, I'm grateful to have and use a pressure cooker!! This was my first time using it and I'd say it was a success!!

The soup was creamy, hearty, and savory. I topped my soup with sauteed mushrooms. 

Serve immediately.

Mom tested, Kid Approved.

Ingredients

2 tablespoons grapeseed oil or coconut oil (expeller-pressed)
3 medium leeks, cleaned well & sliced (white and light green parts only)
6 cloves garlic, 4 minced and 2 diced
1 drop of Rosemary Vitality
1/2 teaspoon dried rosemary
6 small red potatoes, peeled and roughly chopped
4 cups vegetable broth
2 bay leaves

2 sprigs of fresh rosemary
1 teaspoon salt, more to taste

Instructions

Hit Saute feature to "High" on your Instant Pot.

When it says "HOT", add oil, leeks and onions. 

Sauté until softened, about 4-6 minutes.
Add garlic and sauté until fragrant, about 30-60 seconds.
Hit "Cancel" on Instant Pot. 

Now add the potatoes, 2 diced garlic, vegetable broth, bay leaf, salt, and 1 drop of Rosemary (*using the toothpick method). 

Close and secure the lid. 

Turn the steam release handle to the Sealing position. 

Hit the Pressure Cooker (Manual Setting) button to high pressure and set the time to 6 minutes by using the + or - button.
The cooker will beep when the time is up. 

Using pot holders, carefully turn the steam release handle to the Venting position. 

Once the Float Valve goes down you can open the lid.
Remove the bay leaf. Add fresh rosemary before blending.

Using an immersion blender (or regular blender), blend until creamy and smooth. (If using a regular blender, remember to vent the top with a dishrag when blending. This allows the steam to release without exploding out of blender or wait to cool and then blend). 

Taste for seasoning.

If making on the stove, saute as instructed, add broth and potatoes and rest of ingredients to your soup pot, cover and bring to a boil. Once boiling, reduce to low and simmer for 20 minutes. Blend and serve hot.

*Dip the tip of the toothpick into your essential oil, and then stir it into your dish with that toothpick. The deeper you dip the toothpick, the more essential oil you’ll get and the stronger the flavor will be. I recommend starting with the tip of the toothpick and working your way up (use the clean end of the toothpick for your second dip, and a second toothpick if you need to do a third dip) since it’s much easier to add more than to take some out!