Instant Pot Potato Leek Soup with Dal

Elegant, delicately flavored soup that is hearty and filling.

Today is the first day of winter and I cannot wait for spring to arrive. I am not a winter person at all. So, I gravitate towards fireplaces, crochet and warm foods.

Warm hearty soups top our menu lists during the winter months. Do check out my favorite Roasted Butternut Squash and Apple Bisque and Indfused’s collection of Healthy Soup Recipes.

I strive to make them healthy and avoid using loads of heavy cream and butter.

So, my signature recipe trick is to use masoor dal/ red lentils. Masoor dal adds body and protein to the soup. I cook a big batch and have them stored in the freezer in 1 cup portion sizes. So, I used a batch for this soup as well. But if you are cooking in the Instant pot, you could add the washed, uncooked lentils right into the pot and cook it along with the leek and potatoes.

Potato Leek Soup with dal is a breeze to make in the Instant pot. Once the leek is chopped and rinsed thoroughly to get rid of any grit, I feel I am half way there! I wash, peel and chop the potatoes and I am ready to go. I use the Instant pot on Sauté mode first and then use the Soup setting with the pressure on.

I used chicken stock for this soup which tastes amazing but if you wish you can use vegetable stock as well.

My family loves this delicately flavored soup. The amount of masoor dal in the recipe is just enough that the flavor fades in the background but adds body to the soup. I added a touch of coconut milk for some smooth lingering flavor on the tongue.

This elegant soup could be dinner tonight or it can be served at your next party!

Do try this elegant soup for dinner at home or for your party! Wishing you all Happy Holidays!

Love,

❤

Sandhya