Description
A creamy potato and ham soup with leek and Parmesan that you can make in the Instant Pot or slow cooker.
Ingredients
Scale
- 2 Tbsp butter
- 1 small onion, diced
- 1 rib of celery, sliced or diced
- 1 leek, cleaned and sliced
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dried parsley
- Dash of smoked paprika
- 4 cups chicken broth
- 1.2 pounds red potatoes, cut into 1/2 inch cubes
- 1/2 tsp soy sauce
- 8 ounces cubed ham
- 1/2 cup heavy cream
- Parmesan cheese, for topping
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Then add in the onion and celery and saute for 3 minutes. Add in the leeks, garlic powder, salt, pepper, parsley and smoked paprika and saute for 2 more minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add in the potatoes, soy sauce and ham.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Temper the cream by stirring a cup of the hot soup into it. Then stir the mixture into the Instant Pot.
- Ladle into bowls and top with a bit of parmesan cheese.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the butter and let it melt. Then add in the onion and celery and saute for 3 minutes. Add in the leeks, garlic powder, salt, pepper, parsley and smoked paprika and saute for 2 more minutes. Transfer to the slow cooker.
- Stir in the broth, potatoes, soy sauce and ham.
- Cover and cook on low for 3-4 hours, or until potatoes are tender.
- Temper the cream by stirring a cup of the hot soup into it. Then stir the mixture into the slow cooker.
- Ladle into bowls and top with a bit of parmesan cheese.
- Category: Soup
- Method: Instant Pot or Slow Cooker