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–+ servings

Vichyssoise

Print Recipe
Servings 4 servings

Ingredients
  

  • 2 large russet potatoes peeled and cut into chunks
  • 1 medium onion coarsely chopped
  • 2 whole leeks white and light green chopped
  • 6 tablespoons butter divided
  • 6 cups chicken stock
  • 1 cup half-and-half cream
  • 1 tsp garlic powder
  • 1/2 tsp white pepper
  • lots of salt

Instructions
 

  • Saute onions, leeks, and potatoes in 2 tbsp butter in instant pot.
  • Add stock and close lid and cook on pressure for 20 minutes.
  • Let pressure decrease naturally.
  • Use stick blender to blend hot soup. Add pepper, and garlic powder
Keyword Cream, Potato