Instant Pot Potato Leek Soup

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This Potato Leek Soup is quick and easy to make in the Instant Pot and turns out creamy and flavorful – a great way to utilize the winter bounty of leeks and potatoes.

I love making soup in the Instant Pot because the pressure enables the rapid transformation and melding of flavors that you usually can only achieve with hours of simmering on the stovetop.

Instant Pot Potato Leek Soup

While Potato Leek Soup doesn’t need a ton of time for the flavors to develop, you’re going to get a really flavorful and delicious soup in just 10 minutes with the Instant Pot, and it would take at least 40 minutes for the potatoes to cook on the stovetop. So it’s a huge time saver.

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How to Make Instant Pot Potato Leek Soup

This soup takes just 15 minutes to make, but there will also be some time needed to bring the Instant Pot up to temperature. You can cut down on that time by adding hot chicken stock, rather than cold. This will allow the Instant Pot to pressurize faster.

  • Turn on Saute mode on the Instant Pot. Melt the butter in the pot. Add the leeks. Saute for 3-5 minutes, just to soften the leeks, not brown them. Turn off saute mode after 5 minutes (any longer and it might get too hot). Add the salt, pepper and garlic.
  • Add the potatoes, broth, thyme and bay leaf. Secure the lid and set to cook for 6 minutes on high pressure. Do a quick pressure release.
  • Remove the thyme sprig and bay leaf.
  • Using an immersion blender, puree the soup to a smooth texture. Return to a low heat and add the cream. Heat through before serving.
Instant Pot Potato Leek Soup

Why Use An Instant Pot?

The Instant Pot is an incredible tool in the kitchen for making dishes that usually take a long time. If you don’t have one yet, check out our guide on which one to buy. You can also read up on how to use it, in case you’re not sure if it’s for you.

The Instant Pot drastically cuts down the cooking time for cuts of meat that usually have to cook slowly for a long time in order to become tender. And there are many accessories you can use with it to cook in lots of different styles. It’s one of the most useful kitchen appliances you can buy.

Tips & Notes for Making Potato Leek Soup

  • It’s possible to make this soup vegetarian or vegan, by substituting the butter for olive oil, using vegetable broth, and omitting the cream.
  • The soup is really creamy on its own and doesn’t necessarily need the added cream. If you want to save the calories, you can choose not to add the cream at all. If you love a creamy soup, add up to 1/2 cup to suit your taste.
  • The immersion blender is the easiest way to blend this soup. Blending for 3-5 minutes will yield a super silky soup. If you don’t have an immersion blender, you can puree the soup in a blender (leaving the vent whole open at the top because the soup is hot!)
Instant Pot Potato Leek Soup

Can You Freeze Potato Leek Soup?

Yes, you can freeze this soup, but you want to freeze it before you add the cream, if you’re planning to. The cream can congeal when frozen and it won’t reincorporate into the soup when it’s defrosted. So omit the cream and you can add it in after you’ve reheated the soup, if you want to.

The soup will keep in the refrigerator for up to one week. If frozen, it will keep for a month or longer in the freezer.

To reheat it, slowly bring it up to temperature in a pot on the stovetop, cook for 5 minutes on high pressure in the Instant Pot, or microwave for 3-5 minutes.

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Instant Pot Potato Leek Soup

Instant Pot Potato & Leek Soup

This Instant Pot Potato & Leek Soup is a delicious creamy and smooth soup.
5 from 26 votes
Prep Time 10 mins
Cook Time 11 mins
Pressurize Time 10 mins
Total Time 31 mins
Course Soup
Cuisine American
Servings 4 servings
Calories 230 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 1 tbsp butter
  • 2 leeks tough greens removed, chopped
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 clove garlic minced
  • 1 lb potatoes peeled and cubed
  • 3 cups vegetable or chicken broth
  • 1 sprig fresh thyme or 1 tsp dried
  • 1 bay leaf
  • 1/2 cup cream or half and half optional
  • Crumbled bacon green onion, and paprika, for garnish

Instructions
 

  • Turn on Saute mode on the Instant Pot. Melt the butter in the pot. Add the leeks. Saute for 3-5 minutes, just to soften the leeks, not brown them. Turn off saute mode after 5 minutes (any longer and it will get too hot). Add the salt, pepper and garlic.
  • Add the potatoes, broth, thyme and bay leaf. Secure the lid and set to cook for 6 minutes on high pressure. Do a quick pressure release.
  • Remove the thyme sprig and bay leaf.
  • Using an immersion blender, puree the soup to a smooth texture. Return to a low heat and add the cream. Heat through before serving.

Notes

If you don’t have an immersion blender, you can put the soup into a blender to puree it, but be sure to allow the steam to escape while blending so it doesn’t explode. If you use a low-sodium broth, you may need to add additional salt to taste.

Nutrition

Calories: 230kcalCarbohydrates: 28gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 41mgSodium: 967mgPotassium: 732mgFiber: 3gSugar: 3gVitamin A: 1205IUVitamin C: 41mgCalcium: 77mgIron: 2mg
Keyword Potatoes
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Instant Pot Potato Leek Soup

15 thoughts on “Instant Pot Potato Leek Soup

  1. Aimee Mars says:

    5 stars
    What a great flavor combination and I’ve never considered that the Instant Pot enhances the flavors like it would if you were to simmer it for hours on the stove. I might just start making all my soups in the Instant Pot now!

  2. Bintu | Recipes From A Pantry . says:

    5 stars
    Probably my most favourite soup ever! So tasty and fulfilling -definitely giving this recipe a go!

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