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Instant Pot Potato Leek Soup
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5 from 11 votes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: instant pot, Potatoes
Servings: 4 Servings
Calories: 189kcal
Author: Laura


  • 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.



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: 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