Instant Pot Potato Leek Soup

I was trying to think of soups to make in my Instant Pot now that it’s cooler, and the first one that came to mind was a potato leek soup. So I did some research, made sure I could find leeks at the store, and voila! Here it is. An Instant Pot potato and leek soup that is creamy and delicious.

When I think of potato leek soup, one of my big memories is sitting in a museum cafe on a cold Seattle day. Josh and I had just explored the museum exhibits and wanted something warming to eat before we headed home. So we split a bowl of potato and leek soup. It was delicious, and I think the first time I had ever had tried the soup. Since then, I’ve had potato and leek soup too many times to count. I’ve even done potato, cauliflower, and leek soup. But for this recipe, I just decided to stick with the classic and leave the cauliflower out.

If you haven’t had leeks before, they are in the onion family. They are long and green, and when you cut them up, you can see all the different layers. You typically leave the dark green parts behind, and just use the light green and white parts. Dirt can get caught in the layers, so you always cut the leeks up and then swish them around in a bowl of water, making sure any dirt has a chance to get free and escape.

The flavor of the leeks can be mild, but delicious. And they are perfect blended up with the potatoes. It allows for a flavorful, warming soup.

This recipe is for the Instant Pot, but if you don’t have one, you can just simmer for a lot longer on the stove, giving the leeks and potatoes a chance to soften before blending it up. The Instant Pot DEFINITELY speeds up the process, and I recommend using it if you have one!

If you aren’t familiar with an Instant Pot, always remember that the pot will take some time to come to pressure. For this recipe, my Instant Pot took between 10-15 minutes to come to pressure before it started counting down the time. So factor in that extra time!

I like to top the soup with a swirl of cream and some chives, but you can always use green onions, croutons, or even bacon to garnish the soup with.

Looking for more Instant Pot recipes? Check these out:

• Instant Pot Mongolian Beef
• Instant Pot Beef Stew
• Instant Pot Chicken Risotto

Here’s more of our favorite soup recipes:

• Roasted Butternut Squash Soup
• Lemon Orzo Soup
• Chicken Zoodle Soup

This recipe is adapted from the Vegan Instant Pot Potato Leek Soup on Vegan Huggs.

Print Recipe

Instant Pot Potato Leek Soup

This potato and leek soup comes together so quickly in the Instant Pot! Perfect for any night of the week.

Prep Time10 mins

Cook Time15 mins

Time to Come to Pressure15 mins

Course: Main Course, Soup

Keyword: instant pot, soup

Servings: 6

Author: Aimee

Equipment

• Pressure Cooker or Instant Pot
• Immersion blender or regular blender

Ingredients

• 2 Tbsp butter
• 1/2 yellow or white onion medium
• 3 leeks medium to large
• 3 cloves garlic minced
• 1 tsp herbs de Provence dried
• 1/2 tsp dried thyme leaves
• 2 lbs russet potatoes peeled and chopped
• 4 cups chicken or vegetable stock
• 1 tsp salt
• 1/4 tsp ground pepper
• 1 cup heavy cream
• chives for garnish

Instructions

• First, prep the ingredients. Cut the onion into chunks. Peel and cut the potatoes into chunks and put in a large bowl of cold water. Mince the garlic.
• For the leeks, use only the white and light green parts. Discard the dark green part of the leek. Cut the leek into rings and then put into a bowl of water. Push the leek rings apart so any dirt that is caught in there can be removed. Then drain the water out and rinse the leeks one more time to make sure all dirt is removed.
• Turn the Instant Pot onto SAUTE mode. Add the butter and let melt. Then add the onion and leeks and saute for 5-7 minutes, until leeks and onion are softened.
• Add the garlic, herbs de Provence seasoning, and dried thyme leaves to the pot. Stir and saute for another minute.
• Press the CANCEL button. Drain the potatoes and them to the Instant Pot. Add the broth, salt, and pepper.
• Close the lid and make sure valve is in the SEALING position. Push the Pressure Cooker (Manual Setting) button to high pressure and set the time to 6 minutes by using the + or - button.
• Once Instant Pot is done, QUICK RELEASE the sealing valve. Let all the steam come out, and once the steam is completely done being released, you can open the lid. There will still be a bit of steam inside, so open the lid carefully.
• Add the heavy cream and either use an Immersion Blender to blend the soup or blend in batches in a regular blender.
• Serve in bowls and top with additional cream and chives if desired.

Notes

• After peeling and dicing the potatoes, I put them in a bowl of cold water so that they don't oxidize and turn brown while I'm prepping and cooking the other ingredients.
• If you don't have herbs de provence seasoning, you can instead use more dried thyme leaves and dried rosemary leaves.
• If your leeks have a lot of dirt, I'd recommend slicing them lengthwise before cutting them into rings. That will help them come apart even more easily in the water and help any hidden dirt come out.