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.

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, the Instant Pot Vegetable Beef Soup, the Instant Pot Pork Roast, or the Slow Cooker Pumpkin Soup.

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

• 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.

• 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).

• 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). 

• 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.

Recipe FAQ

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.

More instant pot recipes

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 creamy and flavorful soup without sacrificing taste or texture.

5 from 1 vote

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Course: Soup

Cuisine: American, Irish

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4 people

Calories: 473kcal

Author: Adina

Equipment

• ▢
  Instant pot
• ▢
  Immersion blender

Cook ModePrevent your screen from going dark

Ingredients 

• ▢ 1 lb leeks 450 g, Note 1
• ▢ 2 lbs potatoes Note 2
• ▢ 2 celery ribs
• ▢ 2 large garlic cloves
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon butter salted or unsalted
• ▢ 4 cups vegetable broth or chicken stock, 950 ml
• ▢ 2 bay leaves
• ▢ 1 teaspoon marjoram Note 3
• ▢ a few gratings of nutmeg
• ▢ 1 teaspoon fine sea salt or kosher salt + more to taste
• ▢ ½ teaspoon ground black pepper + more to taste
• ▢ ¾ cup heavy cream or half and half, 180 ml

Instructions

Prepare the vegetables:

• Keep the vegetables separated as they have different cooking times.
• Leeks: 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. Wash and chop the white and light green pieces into half moons.

  1 lb/ 450 g leeks
• Peel and chop the potatoes into small cubes. Finely chop the celery stalks. Grate or finely chop the garlic.

  2 lbs/ 1 kg potatoes, 2 celery ribs, 2 garlic cloves

Cook potato leek soup:

• "Sauté" mode: Heat the olive oil and butter. Add the leeks and sauté for 4-5 minutes until the leeks are softened and slightly golden. Add the garlic and sauté, stirring, for 30 seconds.

  1 tablespoon olive oil + 1 tablespoon butter
• Add the potatoes, marjoram, bay leaves, salt, and pepper. Stir everything together for a minute.

  1 teaspoon marjoram + 2 bay leaves + 1 teaspoon salt + ½ teaspoon pepper
• Pour in the vegetable broth.

  4 cups/ 950 ml broth
• Close the instant pot lid and set the valve to the sealing position.
• "Manual" or "Pressure Cook" mode: 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.
• Blend the soup with an immersion blender until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth. Be cautious when blending hot liquids (Note 4). Don’t over-blend, or the potatoes will get gluey.
• Stir in the half and half or heavy cream. ¾ cup heavy cream or half and half
• Season: Add a few gratings of nutmeg and adjust the seasonings with additional salt and pepper.
• Serve the instant pot leek and potato soup hot, garnished with chopped chives or fresh parsley if desired.

Notes

1. 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.
2. Starchy potatoes such as Russet or Yukon Gold or all-purpose potatoes. Don’t use waxy potatoes.
3. Herbs: Substitute marjoram with thyme or herbs de Provence.
4. Blend in a blender: Allow the soup to cool slightly and blend it in 2 or 3 batches depending on the size of your blender. Cover the blender with a kitchen towel. 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!

Nutrition

Serving: 1portion from 4 | Calories: 473kcal | Carbohydrates: 61g | Protein: 9g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 663mg | Potassium: 1218mg | Fiber: 8g | Sugar: 9g | Vitamin A: 2665IU | Vitamin C: 59mg | Calcium: 131mg | Iron: 4mg

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