This broccoli soup is just creamy enough to feel a little decadent without crossing the line into “heavy.” I like that it doesn’t require heavy cream, which we never have on hand. I’ve also had success making this soup with leftover steamed broccoli—I just reduce the pressurized cooking time by a minute or so.
As with most soups, this goes well with a loaf of good bread.
This recipe is adapted from The Instant Pot Electric Pressure Cooker Cookbook.
Creamy Broccoli and Leek Soup – Instant Pot
Servings: 4
Equipment
- Pressure cooker
- Immersion blender
Ingredients
- 2.5 tbsp unsalted butter divided
- 2 leeks soaked, rinsed, and chopped
- 3 garlic cloves
- 1.5 lbs broccoli cut into florets
- 3 c vegetable stock (or chicken)
- kosher salt
- freshly ground black pepper
- 1.5 tbsp all-purpose flour
- 1/2 c milk
- 1/4 c grated parmesan cheese (optional)
Instructions
- Use saute mode to preheat the Instant Pot.
- Once hot, add 1 tbsp of butter to melt. Then add the leeks and garlic and saute until the leeks are translucent—about 5 minutes.
- Add the broccoli and broth and season with salt and pepper. Secure the lid of the Instant Pot.
- Select Manual mode and cook at high pressure for 6 minutes.
- While the soup cooks, melt the remaining 1.5 tbsp butter in a small saucepan on the stovetop. Whisk in the flour until a paste is formed, then add the milk. Cook until thick and bubbly, stirring frequently.
- Once pressure cooking is complete, manually release the pressure.
- Add the parmesan if using. Puree the broccoli and broth using an immersion blender.
- Add the milk mixture to the broccoli, stirring well. Taste and adjust seasoning. Serve with a sprinkle of parmesan on top.