Potato Leek Soup with Italian Sausage
A cozy and hearty pressure cooker soup combining creamy potatoes, savory Italian sausage, and fresh vegetables for a perfect warm meal on chilly days.
Ingredients
Main ingredients
- 1 pound Italian sausage Mild or spicy, as preferred
- 1 tablespoon Olive oil
- 2 stalks Leeks White and light green parts only, chopped
- 2 medium Carrots Chopped
- 2 Garlic cloves Minced
- 4-5 cups Chicken or veggie broth Enough to cover and flavor the soup
- 1 cup Dry white wine Optional, can be skipped
- 1 pound Potatoes Chopped, 3 to 4 medium
- 3 sprigs Fresh thyme
- 1 leaf Bay leaf
- To taste Salt and pepper
- Splash Milk or cream To finish smooth
Instructions
Instructions
- First heat olive oil in your pressure cooker on medium heat until warm but not smoking.
- Throw in the Italian sausage and break it up with your spoon as it browns for the flavor base.
- Toss in the chopped leeks, carrots, and garlic and let them soften for about five minutes while you enjoy the aroma.
- Pour in the white wine and let it steam off for around three minutes to leave a hint of sweetness.
- Add chopped potatoes, bay leaf, thyme sprigs, and broth. Stir everything well.
- Seal the lid ensuring the sealing ring is in place. Set cooker to high pressure and cook for 10 minutes.
- Let the pressure natural release. Open the lid safely, remove bay leaf and thyme.
- Blend the soup lightly with an immersion blender, leaving some chunks for texture.
- Season with salt and pepper to taste and swirl in milk or cream for a cozy finish.
- Serve hot and enjoy your hearty potato leek soup with Italian sausage.
Notes
If you prefer, you can quick release to save time but watch for hot steam. Check sealing ring before cooking to ensure a proper seal. Optional substitutions include turkey sausage or skipping white wine.