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Potato Leek Soup

Ingredients

60 grams leek (one leek)
400 grams sweet potato
100 grams yellow potato
60 grams carrot
2 tablespoons butter
half an onion
1 large clove garlic
4 cups veggie broth
0.25 teaspoon dried thyme
Salt & pepper to taste
Fresh chives (optional, for garnish)

Method

Discard the portion of leek you're not using. For low-FODMAP, keep the dark green tops and discard the bulb. Or you might prefer to discard the dark green tops and keep the white part closer to the bulb. Either way you want about 60 grams of leek to toss in, and one leek should yield this pretty easily. Rinse the leeks carefully and thoroughly, they often have a lot of dirt, and sometimes it can be sneaky and hard to remove!
Wash and then chop your potatoes. You can peel them if you want, although note that a lot of the great nutrients in potatoes are directly below the skin. Potatoes with skin are considered low-FODMAP by Monash University, where FODMAPs were first described.
If you're using the onion and garlic, there's an extra step. Prep the onion and garlic. Then over medium heat, melt the butter and sauté the onion for 3-4 minutes, then add the garlic and sauté for 30 seconds. If you're using an Instant Pot, you can use the sauté setting for this step.
If you're omitting the garlic and onion, just toss everything in the Instant Pot - broth, water, leeks, potatoes, and thyme.
Set the Instant Pot to "High Pressure" cook for 12 minutes.
Once the Instant Pot is done, it's easiest to just hit "Cancel" and leave it for ten minutes or so for a gradual pressure release. If you're in a rush, you can carefully do a quick pressure release, though things may splatter a little bit.
With oven mitts, grab the Instant Pot out and slap it on the counter. Use an immersion blender to blend the contents into soup. Taste and season with salt & pepper as needed. I find this soup stores really well, reheats great! Garnish with parmesan cheese, yogourt, and chives.

Notes

Tried a few times, has been a staple during some surgery recovery time!
Last time I made it on 2023-10-07, yielded 1600 grams of soup

Nutrition Data

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    "60 grams leek (one leek)\n",
    "400 grams sweet potato\n",
    "100 grams yellow potato\n",
    "60 grams carrot\n",
    "2 tablespoons butter\n",
    "half an onion\n",
    "1 large clove garlic\n",
    "4 cups veggie broth\n",
    "0.25 teaspoon dried thyme\n",
    "Salt & pepper to taste\n",
    "Fresh chives (optional, for garnish)\n"
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  "method": "*   Discard the portion of leek you're not using. For low-FODMAP, keep the dark green tops and discard the bulb. Or you might prefer to discard the dark green tops and keep the white part closer to the bulb. Either way you want about 60 grams of leek to toss in, and one leek should yield this pretty easily. Rinse the leeks carefully and thoroughly, they often have a lot of dirt, and sometimes it can be sneaky and hard to remove!\n*   Wash and then chop your potatoes. You can peel them if you want, although note that a lot of the great nutrients in potatoes are directly below the skin. Potatoes with skin are considered low-FODMAP by Monash University, where FODMAPs were first described.\n*   If you're using the onion and garlic, there's an extra step. Prep the onion and garlic. Then over medium heat, melt the butter and sauté the onion for 3-4 minutes, then add the garlic and sauté for 30 seconds. If you're using an Instant Pot, you can use the sauté setting for this step.\n*   If you're omitting the garlic and onion, just toss everything in the Instant Pot - broth, water, leeks, potatoes, and thyme.\n*   Set the Instant Pot to \"High Pressure\" cook for 12 minutes.\n*   Once the Instant Pot is done, it's easiest to just hit \"Cancel\" and leave it for ten minutes or so for a gradual pressure release. If you're in a rush, you can carefully do a quick pressure release, though things may splatter a little bit.\n*   With oven mitts, grab the Instant Pot out and slap it on the counter. Use an immersion blender to blend the contents into soup. Taste and season with salt & pepper as needed. I find this soup stores *really* well, reheats great! Garnish with parmesan cheese, yogourt, and chives.\n",
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