Want a nice meal that will warm you all over, try this one! Perfect with left over ham from your holiday meal!
Bretts Ham and Leek Soup
Ingredients
- Olive Oil
- 1/2 Onion, Diced
- 4 large leeks, chopped
- 2 large carrot, chopped
- 7 peeled & chopped potatoes
- 4 cups cooked ham, chopped
- 4 cups chicken broth
- Salt & black pepper
- 1/4 tsp red pepper (optional)
- 3 tbsp flour (for thickening)
- 2 cup cream
- 1 cup sour cream
- Cheese for topping (optional)
Instant Pot Steps
- Sauté Vegetables
- Turn Instant Pot on Sauté mode.
- Add oil and dark cook leeks and onion for 5 mins
- Add the light leaks and carrots, add some salt to help sweat the veggies for ~5 min until soft.
- Add Main Ingredients
- Add potatoes, cooked ham, broth, salt, and pepper, red pepper. Stir.
- Pressure Cook
- Lock lid and seal valve.
- Cook on High Pressure for 8–10 minutes.
- Quick-release pressure when done.
- Thicken (Optional)
- If you want a thicker soup, mix the flour with a few spoonfuls of hot soup to make a slurry, then stir it into the soup and simmer for a few minutes on Sauté until thickened.
- Finish with Cream
- Stir in cream and sour cream (don’t boil).
- Adjust seasoning.
- Serve
- Ladle into bowls and top with shredded cheese if desired. 🍽️