In the Instant Pot, gold potatoes melt down for a creamy soup that’s punctuated with softened leeks and loads of fresh dill. Swirl in a touch of crème fraȋche and dig in!
What You Get
Sprouted rye bread
What You’ll Need
Salt and freshly ground pepper
White wine vinegar (optional)
Makes 3 servings
15 minutes active time
55 minutes total time
To prep the leeks, trim the roots and tops, reserving the white and pale green parts. Cut the leeks in half lengthwise, then roughly chop. Rinse in cool water and pat or shake dry. Slice the potatoes into rounds, about ½ inch thick. Chop ½ cup dill.
Set the Instant Pot to the sauté setting, and warm 2 tablespoons olive oil. When the oil is hot, add the leeks and potatoes. Season with ½ teaspoon salt and a few grinds of pepper. Cook until the leeks begin to soften, 5 to 7 minutes. Add 4 cups vegetable broth. Cover, seal the vent, and cook on high pressure for 15 minutes. Let the pressure release naturally, about 15 minutes.
Return the Instant Pot to the sauté setting, and bring the soup to a simmer. With a wooden spoon, stir the soup, smashing the potatoes against the sides of the pot to help them fall apart even more. Stir in half of the spinach, reserving the rest for another use. Once the spinach is wilted, stir in ¼ cup crème fraȋche and 1 teaspoon white wine vinegar, if you have some on hand. Simmer for another minute or until incorporated into the soup. Season to taste with salt and pepper.
Meanwhile, slice and toast the sprouted rye bread.
Ladle the soup into bowls, and top with the chopped dill. Dollop more of the crème fraȋche on top, if you like it extra creamy. Serve warm, with slices of sprouted rye bread for dunking.
Contains: milk, wheat.