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.
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.
If you don’t have an Instant Pot yet (go directly to Amazon and order one!), you really should consider it. We have a free Instant Pot starter guide when you join our mailing list. You can also check out our Instant Pot page for more information.
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.
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!)
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.
YOU MIGHT ALSO LIKE
Like this recipe? We’d love for you to share it on your Pinterest board! Click to follow our Pinterest boards so you can find all our recipes!
Instagram it! If you try this recipe please tag #AFoodLoversKitchen on Instagram or Twitter. We love to see your photos of our recipes! Also follow us on Instagram, Twitter and Facebook to keep up on what we’re cooking up.
Instant Pot Potato Leek Soup
- 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
- 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.