Steam curls up from the valve and your stomach starts talking back. You spot the valve hiss as the pressure cooker does its work. That smell kinda sneaks out and grabs your nose, making your mouth water.
The broth depth develops right in the pot. You catch that mellow mix of potatoes and fresh leeks softening perfectly, blending with herbs that pop just right. It’s like the flavors are getting cozy together under steam pressure.
When you quick release the valve, it’s like the kitchen holds its breath for a moment. The tender pull of the potatoes comes through when you stir it up, creamy and smooth like it’s been slow-cooked for hours but without all the wait. You’re gonna love this one.
Why This Recipe Works Every Single Time
- The pressure cooker locks in flavors so they get really rich and cozy.
- Using fresh leeks and herbs gives it a bright fresh kick you notice right away.
- The quick release keeps veggies tender but not mushy, just perfect for soup.
- Blending the soup right after cooking makes it taste smooth and dreamy.
- The combo of creamy heavy cream and tangy goat cheese adds a nice gentle richness.
- Simple steps mean you don’t gotta fuss too much but still get big flavor vibes.
Everything You Need Lined Up
- 2 tablespoons butter - to start your base off right with some richness.
- 1 cup yellow potato, chopped - gives you that tender pull you want in every spoonful.
- 32 oz vegetable broth - the liquid that carries all the good flavors together.
- 3 bay leaves and 1 tablespoon sea salt - these set the perfect background seasoning.
- ½ cup white wine - for deglazing and adding some subtle depth.
- 1 cup sweet onion and 1 cup button mushrooms, chopped - they add layers of natural sweetness and earthiness.
- 2 tablespoons garlic and 1 cup leek, washed and chopped - the dynamic duo for that classic soup vibe.
- 8 oz heavy cream plus 2 oz goat cheese with ¼ cup gruyere - the creamy, cheesy finishers that bring it all home.
How It All Comes Together Step by Step
- First, melt the butter in a large pot over medium heat. You wanna see it bubble gently before you toss in the chopped sweet onion.
- Sauté onions until they turn translucent, usually about 5 minutes. You’ll smell that sweet softness building up.
- Add the chopped button mushrooms next and let them soften for another 5 minutes. They soak up butter like a champ.
- Pour in the white wine to deglaze the pot, scraping the bottom to lift all those tasty browned bits. That’s flavor speaking to you.
- Now toss in your chopped yellow potato and pour in the vegetable broth. Stir in the bay leaves, sea salt, and fresh cracked pepper. You spot the steam starting to rise.
- Bring it all to a boil then cut the heat to low and simmer uncovered for about 20 minutes until potatoes are tender to the touch. Quick release the pressure cooker valve, remove bay leaves, then blend the soup until smooth. Stir in heavy cream and warm it for 5 more minutes before serving.
Time Savers That Actually Work
- Pick pre-chopped veggies from the store when you’re in a rush. It’s not cheating, it’s efficient.
- Wash leeks ahead of time because those little grit bits can be sneaky and slow you down later.
- Use an immersion blender right in the pot instead of transferring hot soup back and forth. It saves dishes and you keep all that broth goodness intact.
- Skip the bay leaves if you don’t got em handy but be sure to add a pinch more herbs so flavor doesn’t get lost.
The Flavor Experience Waiting for You
At first spoon you notice the creamy texture that wraps around the tender potato chunks perfectly. It’s like the broth depth hugs every bite.
The fresh leeks shine through subtly, with their gentle onion flavor bridging the mushrooms and garlic beautifully. It’s soothing but lively.
The goat cheese and gruyere add a mellow tang and nutty finish that kinda lingers in a nice way. You get this smooth, rich mouthfeel that feels like soup done right.
Topped with the fresh parsley, thyme, and chives it’s bright and colorful, giving a fresh herb pop that you’ll spot with each spoonful.
How to Store This for Later
Let the soup cool at room temp but not too long. You wanna keep it safe and tasty.
Store it in the fridge safe container with a lid for up to 3 days. You’ll get great flavor even after reheating.
If freezing, use airtight containers or freezer bags. Like that you can keep it for a month or more and pull it out whenever.
When reheating, go slow on the stove and stir often so cream doesn’t break apart. Or zap it in short bursts in the microwave.
Everything Else You Wondered About
- Can I use chicken broth instead of vegetable broth? Yeah, chicken broth works fine if you’re not veggie only. It adds a slightly different flavor but still tasty.
- What if I only got regular onions? That’s totally okay. Just keep an eye on cooking times since sweet onions are a bit milder.
- How do I know when potatoes are tender? Just pierce one with a fork or try tugging a piece and seeing if it pulls apart easily.
- Can I make this soup vegan? You could swap butter for oil and the cream/cheese for coconut milk or cashew cream. It changes the vibe but works.
- What’s the best way to reheat without losing flavor? Gently warm it on the stove with a splash of broth or milk and stir so it stays smooth.
- Can I make this in a slow cooker instead? For sure. It takes longer like 4-5 hours on low but you get similar tender pull and flavor blend.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Remy’s Potato & Leek Soup Inspired By Ratatouille
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 tablespoons Butter
- 1 cup Yellow potato chopped
- 32 oz Vegetable broth
- 3 Bay leaves
- 1 tablespoon Sea salt
- 0.5 cup White wine
- 1 cup Sweet onion
- 1 cup Button mushrooms chopped
- 2 tablespoons Garlic
- 1 cup Leek washed and chopped
- 8 oz Heavy cream
- 2 oz Goat cheese
- 0.25 cup Gruyere
Instructions
Instructions
- First, melt the butter in a large pot over medium heat. You wanna see it bubble gently before you toss in the chopped sweet onion.
- Sauté onions until they turn translucent, usually about 5 minutes. You’ll smell that sweet softness building up.
- Add the chopped button mushrooms next and let them soften for another 5 minutes. They soak up butter like a champ.
- Pour in the white wine to deglaze the pot, scraping the bottom to lift all those tasty browned bits.
- Add chopped yellow potato and vegetable broth. Stir in bay leaves, sea salt, and fresh cracked pepper.
- Bring to a boil then cut heat to low and simmer uncovered for 20 minutes until potatoes are tender.
- Quick release pressure if using a pressure cooker and remove bay leaves.
- Blend the soup until smooth using an immersion blender or countertop blender in batches.
- Stir in heavy cream, goat cheese, and gruyere. Mix until warm and creamy.
- Serve hot, optionally garnished with fresh chopped parsley, thyme, or chives.
