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This lovely soup is simple, satisfying, and nutritious!
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 medium leeks, washed well and chopped
- 3 medium carrots, sliced
- ¾ pound small golden potatoes, scrubbed and quartered
- 1 teaspoon curry powder
- 2 cups chicken broth
- 1 cup half-and-half
- salt and ground black pepper to taste
Directions
Step 1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and oil and heat until butter is melted. Stir in onion and leeks. Saute until onions are very soft and translucent, about 5 minutes. Add carrots and potatoes. Sprinkle curry powder over vegetables and stir to combine well. Pour in chicken broth.
Step 2
Close and lock the lid, and set vent to sealing. Select Soup mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Step 3
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove lid. Stir in half-and-half and season with salt and pepper.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 267 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat7g | 34% |
| Cholesterol33mg | 11% |
| Sodium713mg | 31% |
| Total Carbohydrate32g | 11% |
| Dietary Fiber5g | 16% |
| Total Sugars7g | |
| Protein6g | |
| Vitamin C27mg | 137% |
| Calcium125mg | 10% |
| Iron2mg | 11% |
| Potassium712mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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