Instant Pot Potato Leek Soup

Instant pot potato leek soup is the quick version of a popular classic dish. The instant pot offers a convenient way to enjoy a flavorful, comforting soup without sacrificing taste or texture.

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leek and potato soup in a bowl with two bread sticks sticking in it.

The creamy instant pot potato leek soup makes an elegant starter for a dinner party, but it’s also a simple, delicious, cozy soup you can enjoy on any busy weeknight. This is a great recipe for all occasions.

Check out more delicious soups with leeks: Irish Potato Soup, Leek and Cheese Soup, and Leek Soup and Potato Soup with Bacon.

Or try our Instant Pot Chicken Stew or the Slow Cooker Pumpkin Soup.

Table of Contents

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Why should you cook the soup in the instant pot?

Time-saving and convenient: The instant pot utilizes pressure cooking, which significantly reduces cooking time compared to traditional stovetop methods. And once you set the time, you can leave the pressure cooker potato leek soup to cook without having to stir or attend to it.

Retains nutrients: The sealed environment prevents excessive nutrient loss compared to prolonged boiling or simmering.

Flavor infusion: The high pressure enhances the infusion of flavors. It allows aromatic vegetables, such as leeks, potatoes, and herbs, to meld together more quickly and effectively.

Texture: The instant pot pressure cooking function breaks down ingredients like potatoes into a creamy consistency without the need for excessive cream or butter.

Simple ingredients

listed ingredients for cooking leek and potato soup with cream.

Leeks: Look for plants with firm white and pale green parts and vibrant green leaves. You will need about 1 lb/ 450 g leeks, about 6-7 cups chopped leeks.

Potatoes: Choose starchy potatoes, such as Russet potatoes or Yukon Golds. The high starch content contributes to the soup’s creamy texture when cooked and blended.
- You can also make the soup with all-purpose potatoes but don’t use waxy ones for this recipe.

Celery: Its distinct flavor adds depth and complexity to any dish.
Garlic complements the leeks and the potatoes well.

Olive oil and butter: A small amount of each for sautéing the leeks and garlic, adding richness and depth of flavor. You can use either salted or unsalted butter.
Vegetable broth serves as the base of the soup. You can use homemade or store-bought, depending on your preference and availability. Chicken stock or chicken broth is also great.
Half and half or heavy cream makes the soup extra rich and creamy.
Spices: Bay leaves, marjoram, nutmeg, fine sea or kosher salt, and ground black pepper.

Variations and additions

Make a dairy-free or vegan creamy potato and leek soup using coconut milk or a plant-based alternative instead of cream and only oil or margarine instead of butter.
Add some cheddar cheese to the finished dish and let it melt.

How to make leek and potato soup in the instant pot?

Prepare the vegetables but keep them separated as they have different cooking times.
Trim the leeks and discard the root ends. Trim the dark green parts and use them in another recipe or freeze them for making stock at another time. Clean and chop the leeks (1).
Peel and chop the potatoes (2). Finely chop the celery stalks. Grate or finely chop the garlic.

collage of two pictures of chopped leeks and potatoes.

Sauté function: Heat the olive oil and butter. Add the sliced leeks and sauté for 4-5 minutes until the leeks are softened and slightly golden (3).
Add the garlic and sauté, stirring, for 30 seconds.
Add the potatoes, marjoram, bay leaves, salt, and pepper. Stir everything together for a minute to coat the potatoes with the flavors.
Pour in the vegetable stock (4).

collage of two pictures of sauteing leeks in the instant pot and adding stock and potatoes.

Close the instant pot lid and set the valve to the sealing position.
Manual or Pressure Cook function: Set the timer for 8 minutes on high pressure.
Allow for a natural pressure release for about 10 minutes. Then, carefully turn the valve to the venting position to release any remaining pressure.
Remove the lid and remove the bay leaves as well (5).

cooked leek and potato soup in an instant pot.

Blend with an immersion blender until smooth. Alternatively, transfer to a blender in batches and blend until smooth. Be cautious when blending hot liquids. You can also leave the soup chunky.
Stir in the half and half or heavy cream.
Add a few gratings of nutmeg and adjust the seasonings with additional salt and pepper.
Serve the instant pot potato leek soup hot, garnished with chopped chives, fresh parsley, or a dollop of sour cream, if desired.

Expert Tips

Leeks: I usually use whole leeks in cooking; I think discarding the green parts is a waste.
- However, I only use the white and light green parts to keep the instant pot potato and leek soup pale. I freeze the dark green leaves and use them when making chicken stock or turkey broth.

Blending the leek and potato soup:

I recommend using an immersion blender. However, if you choose to blend it in a regular blender, it's essential to follow certain steps to ensure safety and prevent accidents (The Amazon affiliate link opens in a new tab).

Allow to cool slightly to avoid pressure build-up in the blender. Hot liquid can create steam, which can cause the blender lid to pop off and create a messy overflow.
Place a kitchen towel on top of the blender to prevent drops from coming out of it.
Puree in two or three batches, depending on the size of your machine.
Increase the speed gradually to avoid splattering; built-up steam might even blow the lid of the food processor and cause burns, so be careful!

Don’t over-blend anything containing potatoes; over-blending will make them gluey.

overhead view of a bowl of potato and leek soup with bread sticks sticking in it.

Recipe FAQ

Can I cook leek and potato soup in advance?

Yes. Let it come to room temperature. Then, refrigerate it in a covered pot or another container with a lid.

How to store and reheat?

Refrigerate leftover potato and leek soup in an airtight container for 3-4 days.
Reheat on the stovetop or microwave. Add a splash of milk if it has thickened too much.
Freeze: I avoid freezing anything containing potatoes, but you should be OK with a blended potato soup. It might separate a bit after thawing. Stir it well, add some milk, reheat, and blend it to make it creamy.

What to serve with potato and leek soup?

Serve the creamy potato leek soup with crisp bacon bits, homemade croutons, potato croutons, or sprinkled with Parmesan cheese.
Crusty bread, French baguette, or ciabatta. Try our Spelt Bread, Easy Soda Bread with Yogurt, Irish Guinness Brown Bread, Flaxseed Bread, Green Spinach Bread, or Buckwheat Bread.
To make a complete meal, serve a small salad before or after. Or check out more ideas below.

leek soup with potatoes cooked in an instant pot and served in a brown bowl.

More instant pot recipes

Instant Pot Osso Buco
Easy Instant Pot Chicken Stew
Instant Pot Frozen Chicken Breast
Frozen Ground Beef in the Instant Pot
Instant Pot Frozen Chicken Thighs

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