Don’t you just love recipes that require minimal ingredients but turn out amazingly well?
Here’s a great one to keep in mind next time you pick up Leeks and Squash – or, if you have them in your garden. This soup is so incredibly easy to put together ~ not only does it combine the wonderful, mild taste of leeks, it incorporates a single yellow squash to make a thick, creamy soup that’s enough to feed 6.
Serve alongside your favorite roll, and sandwich for a well rounded meal.
We were able to use a single leek and single squash to put this easy soup together ~ it requires only a few minutes to cook, and it’s best eaten topped with parmesan and a little basil.
Dip the buttered rolls in the soup to enjoy the flavors – the soup is so incredibly flavorful you might even just want to lick the bowl when you are done.
- 3 Tbsp Butter
- 3-4 cloves Garlic, minced
- 1 Leek, chopped (white & light green part only)
- 1 Yellow Squash, sliced thin
- 4 C. Chicken Broth
- 1/4 C. All Purpose, Unbleached Flour
- 1/2 - 3/4 C. Heavy Cream OR Half & Half
- 1 1/2 tsp Salt
- Pepper (to taste)
- Basil & Parmesan Cheese (Optional - for garnish)
- In your Instant Pot, add 3 Tbsp butter and saute the leeks, squash and garlic until the leeks and squash are soft - 4-5 minutes.
- Stir in 1/4 C. flour, ensure you coat all the vegetables.
- Add the chicken broth. At this time, let the Instant Pot stay on Saute until the chicken broth picks up the flour and thickens just a bit.
- Turn OFF the Saute function.
- Place the lid on the Instant Pot, close the valve, and push manual (high) for 2 minutes..
- Once the pot beeps, let the pressure release naturally. Squash should be soft at this point.
- With your immersion blender, blend the contents of the soup - leeks will not blend completely (that is ok!) If you are without an immersion blender, carefully pour the soup into your blender & blend until the squash is smooth.
- Pour the soup back into the Instant Pot, and add the half and half or heavy cream. Start with 1/2 C. and opt for an extra 1/4 C. if you want your soup a little less thick.
- Turn the Instant Pot back to saute to let the flavors blend, stir frequently and let the soup thicken for 2-3 minutes. You must stir often or the milk will find itself scorching the bottom of the pot - you don't want that.
- Turn the Saute function to OFF.
- Ladle into bowls and garnish with parmesan cheese and basil.
- Refrigerate leftovers for up to 72 hours (3 days); or, place in freezer bags and lay flat in freezer for up to 4 months.