Creamy Leek Soup with Shrimp is a smooth, light soup that’s full of flavor. If you’re looking for a fancy restaurant style soup that’s super easy to make, give this nutritious comfort food a try. With stove-top and Instant Pot (electric pressure cooker) instructions to make it easy for you.
Heat 1 teaspoon oil in a medium sauce pot, and sauté the onions, about 10 minutes over medium heat, until they just start to brown and soften. Add leeks and sauté for 5 more minutes.
Add broth and milk and let simmer for 10 minutes, until the veggies are softened.
Stir in sour cream, salt and cayenne pepper. Purée the soup in a blender or with an immersion blender, and pour it back into the pot.
Heat up the soup but do not bring to a boil. Taste for salt and pepper.
Instant Pot directions for soup:
Turn your Instant Pot onto sauté mode. Add 1 teaspoon oil and heat, then add the onions and leeks and sauté for 5-7 minutes.
Press the cancel button on the Instant Pot. Add the vegetable broth and milk.
Put on the lid and make sure the valve is set to the sealing position. Set for 6 minutes. Once the pressure cooker has cooked, quick release the pressure by turning the valve to release the steam.
Once steam is released, remove the lid and add the sour cream, salt, and cayenne pepper. Purée the soup in a blender or with an immersion blender.
Pat the defrosted shrimp dry with a paper towel.
Heat a non-stick or cast-iron skillet over medium-high heat, and add 1 teaspoon oil. Add shrimp in a single layer, stirring occasionally, until shrimp turn pink and are just cooked through, about 3-5 minutes.
Ladle soup into bowls, top with seared shrimp and chives, green onion, or thyme for garnish.