Instant Pot Potato Leek Soup

This article has links to products that we may make commission from.

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.

» You might also like this delicious Popcorn Soup Recipe and 23 Delicious Potato Main Dish Recipes.

Instant Pot Potato Leek Soup

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.

Why Use An Instant Pot

The Instant Pot is one of the most useful kitchen appliances you can buy, because it drastically cuts down on the cooking time for developing flavors in soups and stews, getting tough cuts of meat tender, and even baking a cheesecake. And there are many accessories that will help you get more out of your Instant Pot.

If you don’t have one yet, check out our guide on which one to buy. You can also check out our Instant Pot page for more information.

Chopped Potatoes and Leeks

Ingredients You Need

  • Butter – You can use ghee, unsalted, or salted butter, as you wish
  • Leeks –  Remove the tough greens at the top and chop only the light colored, more tender stem
  • Potatoes – I use russet potatoes and I peel them before cubing. Peeling does remove some of the nutrients from the potato, but this soup is really best without peels.
  • Vegetable or Chicken stock – You can use a boxed vegetable or chicken broth, or mix water with a cube of chicken bouillon.
  • Cream or half and half – This is optional. The soup is really creamy on its own, without the cream.
  • SeasoningsSalt, pepper, thyme, bay leaf
  • For garnish – Crumbled bacon, green onion and paprika for garnish

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.

Raw Potatoes and Leeks

Turn on Sauté mode on the Instant Pot. Melt the butter in the pot. Add the leeks. Sauté for 3-5 minutes, just to soften the leeks, not brown them. Turn off sauté 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.

Making Potato Leek Soup

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.

How To Reheat

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.

Other Great Soups Recipes to Try

Try one of these delicious soups as a side dish or a main dish. The best thing about soup is how versatile it is.

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

Instant Pot Potato Leek Soup

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.
5 from 11 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: instant pot, Potatoes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 189kcal
Author: Laura

Ingredients

  • 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

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.

Video

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: 189kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 1049mg | Potassium: 604mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1328IU | Vitamin C: 29mg | Calcium: 76mg | Iron: 2mg

Other Potato Main Dish Recipes To Try

Click for Even More Potato Main Dish Recipes

🥧 If you’re interested in more great recipes, I share all my favorite Instant Pot recipes over at A Pressure Cooker Kitchen, air fryer recipes at Air Fry Anytime, and cocktails and drinks at Savored Sips. Check it out today!

Like it? Pin it for later!

Instant Pot Potato Leek Soup

13 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!

  3. Jean says:

    5 stars
    Laura, this is the second Instant Pot recipe of yours that I made today and I am so pleased. This soup was perfect! I used crispy prosciutto for topping because I had that on hand. Yum!
    Another of your delicious recipes to be added to my rotation! (:the other recipe was your pork and sauerkraut in the IP:))))

Leave a Reply

Your email address will not be published.

Recipe Rating