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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.

Note: Made in a 6-qt Instant Pot

4.88 from 57 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



  • 1 tablespoon butter
  • 2 leeks tough greens removed, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 clove garlic minced
  • 1 pound 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


  • 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.


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.


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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