Ingredients

• 1 tablespoon butter
• 0.25 cups chopped leeks , white part only
• 0.5 teaspoons salt
• 3 large russet potatoes , peeled and cubed
• 2 cups chicken broth
• 1 cup fat free half-and-half
• 1 tablespoon seasoned salt blend , such as Savory Spice Capitol Hill Seasoning

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter; sauté leeks in hot butter until tender, 3 to 5 minutes. Season with salt.
2. 2 Reserve 1/4 cup cubed potatoes; add remaining potatoes to the pot with leeks. Place reserved potatoes in a steamer basket and add the basket to the pot. Pour in chicken broth.
3. 3 Close and lock the lid. Set the timer for 10 minutes. Allow 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Remove the steamer basket and set steamed potatoes aside. Pour half-and-half into the pot. Blend soup using an immersion blender.
6. 6 Stir steamed potatoes and seasoned salt into soup. Serve hot.

Nutrition per serving