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Two crocks filled with potato soup with parsley on top - square
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Creamy Potato Leek Soup

This creamy potato leek soup is delicious and super easy to make.
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 ½ cups water
  • ½ 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

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