Instant Pot Potato Leek Soup

This Instant Pot potato leek soup is easy, comforting and scrumptious! It’s thick and creamy without any added cream but so flavorful that you won’t miss it.

Christopher can’t consume cream or milk so for a lot of the creamy soups I make, I’ll either omit it altogether or substitute it with coconut milk. In my opinion, this soup is better without the slight coconut taste.

For some reason, he is not bothered by butter, so I do use some in this soup so it is not totally dairy-free.

Using an immersion blender helps thicken the soup and makes it creamy, full-bodied, delicious and satisfying.

One of the soups I make with dairy that Christopher doesn’t like is clam chowder. I don’t mind eating the whole pot myself. 🙂

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Helpful tips

• Even though I use an Instant pot (IP) for this recipe, I will add a stove top version in the notes section of the recipe card for those who don’t have an Instant pot.
• I mention using an immersion blender and if you don’t have one, I highly recommend getting one. But you don’t have to use one. Instead you could transfer the contents in batches to a blender or food processor and pulse until blended well enough, but leaving some chunks for texture.
• Wash the leeks well as they tend to harbor dirt between the layers. Here’s how: Cut off both the dark green portions and the ends of the leaves. Cut the leeks into thin rounds and transfer them to a bowl of cold water and swish them around with your hands allowing any dirt/sand to fall the the bottom of the bowl. Drain the leeks and place on a paper towel and blot.
• I use Yukon gold potatoes because they are so creamy, but if you can’t get them, red potatoes are a good substitute.
• I leave the skins on the potatoes to get the extra nutrients but if you prefer to peel them, go ahead.
• You can either let the IP release the pressure naturally which can take up to 30 minutes or do a quick release. Here’s how: Don an oven mitt to protect your hand from the steam and nudge the venting knob from the sealed position to the vent position. Allow the steam to escape and when the metal pressure indicator button drops to its resting position, you may open the IP.
• Depending on how full the IP is, you may also want to drape a paper towel over the venting knob to catch any food that may spray out of the knob. It didn’t happen to me with this soup, but it has happened before.

How to make potato leek soup

Pre-step

Take out your pressure cooker and an immersion blender.

Step one

Gather the vegetables – Leeks and potatoes. (A)

Step two

Slice the leeks in rings (see helpful tips on how to wash them) and cut the potatoes into small cubes. (B)

Step three

Gather the rest of the ingredients – chicken broth, garlic, butter, salt and a bay leaf. (C)

Step four

Plug the instant pot in and press the sauté button. Let it heat up for around 3 minutes and add 1/2 stick of butter.

Once that melts, add the sliced leeks and sauté for 4 minutes. (D)

Step five

Add garlic paste (you can see the blobs in the upper portion of the (D) photo above. 🙂

Also add the potatoes and sauté for one minute. (E)

Step six

Add chicken broth, the herbs, salt and bay leaf. (F)

Step seven

Stir the contents, cover the IP and seal it. Make sure the venting knob is in the sealed position and press the pressure cook button. The mode should be on normal and the pressure set to high.

Set the timer to 10 minutes.

Step eight

You can either allow the IP to release the pressure naturally (just know it can take up to 25 – 30 minutes.) Or do a quick release after 5 – 10 minutes.

Press the cancel button and unplug the IP.

Open the lid. (G)

Step nine

Don oven mitts, lift the insert containing your soup out of the IP and place it on a trivet or wooden board.

Put your immersion blender in the soup and pulse until it gets to the consistency you prefer. I like it creamy but with some potato chunks. (H)

Either transfer the soup to a serving bowl as I did in the photo below, or ladle it directly from the IP insert.

Look how creamy it is. YUM!

I ladle the soup into two crocks and sprinkle some dried parsley on top.

Let’s get closer.

I hope you enjoyed this Instant pot potato leek soup recipe as much as Christopher and I enjoyed eating it!

Other IP soups

• Lentil
• Chicken
• Tortilla

And as always, may all your dishes be delish!

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Creamy Potato Leek Soup

This creamy potato leek soup is delicious and super easy to make.

5 from 6 votes

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: instant pot potato leeks soup, instant pot soup, potato leek soup

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 8 cups

Calories: 140kcal

Author: Elaine Benoit

Ingredients

• 4 tablespoons butter (half a stick)
• 2 large leeks (2 or 3 – washed and the dark green parts cut off. Cut into thin rings.)
• 3 teaspoons garlic paste (or 3 cloves minced)
• 4 Yukon gold potatoes (chopped into cubes)
• 32 ounces chicken broth
• 1 1/2 cups water
• 1/2 stalk celery (chopped)
• 1 teaspoons thyme
• 1 teaspoon salt
• 1 bay leaf

Instructions

• Plug in instant pot and press the sauté function
• Wait three minutes before adding butter. Once that melts add leeks and sauté for 4 minutes
• Add garlic and potatoes, stir and sauté for 1 minute
• Add chicken broth, water, celery, thyme, bay leaf and salt
• Place the lid on the instant pot and lock it. Make sure the venting knob is set to sealed. The mode should be set to normal and the pressure set to high
• Press the pressure cooker button and adjust the time for 10 minutes
• You can either allow the IP to release the pressure naturally (just know it can take up to 25 – 30 minutes.) Or do a quick release after 5 – 10 minutes. (See notes on how to do that safely)
• Remove the insert filled with the soup out of the instant pot and use an immersion blender to make the soup as smooth or chunky as you want it. I leave a few chunks of potatoes in the soup
• Transfer soup into a serving bowl or serve directly out of the insert
• Serve
• Smile
• Enjoy

Equipment

Instant pot

immersion blender

Notes

To make it on the stove top:

The ingredients are the same.

Method:  
Heat Dutch oven or stockpot on medium and once that heats up, add butter.  
Add leeks and sauté for 10 minutes.  
Add garlic and continue sautéing for 5 minutes.  
Add chicken broth, water, celery, thyme and salt and bring to a boil.  
Add potatoes, bring it back to a boil.  
Lower heat to a simmer, and simmer for one hour.  
Use an immersion blender and process to the consistency you prefer.  
Serve and enjoy.  

Helpful tips

• I mention using an immersion blender and if you don’t have one, I highly recommend getting one. But you don’t have to use one. Instead you could transfer the contents in batches to a blender or food processor and pulse until blended well enough, but leaving some chunks for texture.
• Wash the leeks well as they tend to harbor dirt between the layers. Here’s how: Cut off both the dark green portions and the ends of the leaves. Cut the leeks into thin rounds and transfer them to a bowl of cold water and swish them around with your hands allowing any dirt/sand to fall the the bottom of the bowl. Drain the leeks and place on a paper towel and blot.
• I use Yukon gold potatoes because they are so creamy, but if you can’t get them, red potatoes are a good substitute.
• I leave the skins on the potatoes to get the extra nutrients but if you prefer to peel them, go ahead.
• You can either let the IP release the pressure naturally which can take up to 30 minutes or do a quick release. Here’s how: Don an oven mitt to protect your hand from the steam and nudge the venting knob from the sealed position to the vent position. Allow the steam to escape and when the metal pressure indicator button drops to its resting position, you may open the IP.
• Depending on how full the IP is, you may also want to drape a paper towel over the venting knob to catch any food that may spray out of the knob. It didn’t happen to me with this soup, but it has happened before.

Nutrition

Serving: 1.5cups | Calories: 140kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 501mg | Potassium: 601mg | Fiber: 3g | Sugar: 1g | Vitamin A: 765IU | Vitamin C: 25.2mg | Calcium: 66mg | Iron: 4.5mg

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