| Servings | Prep Time | Cook Time |
| 12cups | 10minutes | 10minutes |
| Servings | Prep Time |
| 12cups | 10minutes |
| Cook Time |
| 10minutes |
Ingredients
- 1 lb Leeks
- 1 lb carrots
- 2 tsp fresh Garlic
- 1 tsp thyme or 3 sprigs fresh thyme
- 1 tsp tarragon or 3 sprigs fresh tarragon
- 1 qt chicken broth
- 0.5 tsp canola oil use cooking oil spray can
- salt & pepper adjust to taste
- 1 tsp Butter optional, but improves flavor
Servings: cups
Units:
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Ingredients
Servings: cups
Units:
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Instructions
- Trim the fibrous green tops and the bottom roots from the leeks. Chop the leeks, then rinse them well to remove soil. Let them drain in a colander while you prepare the other vegetables.
- Clean, trim, then dice the carrots.
- Mince the garlic. If using dried herbs, stir them into the garlic.
- Heat an Instant-Pot/Pressure Cooker on Sauté until hot. Spray with oil then stir in the garlic/herb mixture. Add the Leeks immediately and cook for about 2 minutes, stirring a few times.
- Add the carrots, broth, (fresh herbs), and salt/pepper to taste. Change the cooker setting to Pressure-High, setting the timer for 7 minutes. Cover and cook until the timer is done.
- De-pressurize the cooker quickly. Use a stick blender to smooth the soup. Taste for salt/pepper and adjust as needed. The soup should be thick, smooth, and carrot-colored.