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Instant Pot: Potage Parmentier Soup Recipe

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This recipe is inspired by the amazing and wonderful Julia Child.

When I first bought my Instant Pot, suggested by the wonderful Kassia Krozser, I mainly used the recipes from friends or those that came with my manual, etc.  Now I’m beginning to convert my favorite stovetop and slow cooker recipes (although the Instant Pot can be used as a slow cooker, too) to use in my IP.

Potato and Leek Soup IngredientsPotato and Leek soup, or the fancy French name – Potage Parmentier –  is my goto soup when it begins turning cold.  Although it was still 60 degrees November 28th in Oklahoma, but let’s just call that cold because I want soup.  My favorite thing about this soup is that it’s not only easy to make, but the ingredients are wholesome and easy to find.  For someone who is not a foodie, this is great news.

Ingredients:

  • 1 pound of potatoes (for me this was 2 nice sized baking potatoes)
  • 3 cups of chopped leeks (usually I get 1 cup of leek per stalk)
  • 1/2 tablesoon of salt
  • 2 quarts of water
  • 3 tablespoons of butter

Dump everything EXCEPT THE BUTTER in the pot, press the “soup” button on the Instant Pot and then read until it’s done.  I performed a quick release of pressure (although if you’re really into your book there’s nothing that says you can’t do a natural release along with the keep warm setting).*

MasherAfterwards, I mashed my potato with a masher and then added the butter and voilà (fancy French word) my soup was ready.  Now you can garnish it with parsley or chives and bacon or even cheese, but I just prefer it simple with some nice crusty bread.

Two notes:

If you’ve never cooked with leeks before, here’s a great video on how to cut and clean them.  (There’s no shame in not knowing how – I’ve watched this video at least 3 times as I’m not a foodie.)

The cool immersion blender is all the rage, but I just prefer to use the masher because 1) it’s the way Julia would have done it or 2) I’m only flirting with the cool immersion blender, and not fully ready to commit (I’ll let you decide).

Finished SoupSome great books to read while the pot is doing its thing – Julie and Julia: My Year of Cooking Dangerously by Julie Powell and of course, Mastering the Art of French Cooking by Julia Child.  There’s also this gem: As Always, Julia: The Letters of Julia Child and Avis DeVoto.

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