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Instant Pot Potato Leek Soup

Grab your Instant Pot for this simple and very tasty soup recipe. Potato and leek are a classic combination in soup and this recipe is made easier by cooking it entirely in the pressure cooker. The result is an Instant Pot potato leek soup that’s definitely a comfort food style dish that everyone will enjoy.

Two crocks filled with potato soup with sprinkles of parsley
Photo Credit: Dishes Delish.

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. You don’t need to add any milk to this recipe because using an immersion blender helps thicken the soup and makes it creamy, full-bodied, delicious and satisfying.

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

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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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Did you know that potato leek soup in French is soupe poireaux-pommes de terre? Hubby told me this and now that’s how I’m going to say it. Of course, my French is practically non-existent but I like to say it, just to hear Christopher correct me! 😉

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 Instant Pot 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 floating valve 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.

Ingredients and substitutions

  • Butter – I prefer real butter.
  • Leeks
  • Garlic – I use garlic paste but you can substitute 3 garlic cloves.
  • Potatoes – I use Yukon, but Russet is a good alternative.
  • Chicken broth – I get mine at Trader Joes. If you want to keep it vegetarian, you can use vegetable broth but it will change the color and flavor.
  • Water
  • Thyme – or you can use parsley.
  • Salt – I use sea salt.
  • Bay leaf
a crock with two handles filled with the potato soup with crumbled herb on top
Photo Credit: Dishes Delish.

How to make instant pot 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)

Leeks and potatoes on the left and sliced leeks and chopped potatoes in the background
Photo Credit: Dishes Delish.

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)

Bay leaf, chicken broth, dried thyme, garlic paste and potatoes on the left and the insert with the sautéed leeks and garlic paste on the right
Photo Credit: Dishes Delish.

Step five

Add garlic paste. (D)

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

Step six

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

Potatoes added to the insert on the left, and broth, herbs and bay leaf in the insert on the right
Photo Credit: Dishes Delish.

Step seven

Stir the contents, cover the Instant Pot 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 Instant Pot base 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)

The insert with the soup done on the left and an immersion blender in the soup on the right
Photo Credit: Dishes Delish.

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

A big bowl of potato soup and two crocks in the back
Photo Credit: Dishes Delish.

Look how creamy it is. YUM!

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

Overhead view of two crocks of leek soup with a napkin and 2 spoons
Photo Credit: Dishes Delish.

Let’s get closer.

Close up of the crock filled with leek soup with parsley sprinkled on it
Photo Credit: Dishes Delish.

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

Other IP soups

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!

Two crocks filled with potato soup with parsley on top - square

Creamy Potato Leek Soup

Grab your Instant Pot for this simple and very tasty soup recipe. Potato and leek are a classic combination in soup and this recipe is made easier by cooking it entirely in the pressure cooker. The result is an Instant Pot potato leek soup that’s definitely a comfort food style dish that everyone will enjoy.
5 from 3 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

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
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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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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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14 Comments

  1. I’m so in love with my Instant Pot, and can’t wait to make this soup, potato leek is one of the most comforting foods on the planet!

    1. I eat soup year-round Jessica! But I especially love it in the fall and winter! Thank you for your comment.

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