Instant Pot Potato Leek Soup

instant pot potato leeks soup sprinkled with chives and served with bread sticks.

5 from 1 vote

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.

Prep Time20

Cook Time30

Course: Soup

Cuisine: American, Irish

Diet: Vegetarian

Servings: people

Calories: 473kcal

Author: Adina

Equipment

Instant pot
Immersion blender

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

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.
Starchy potatoes such as Russet or Yukon Gold or all-purpose potatoes. Don’t use waxy potatoes.
Herbs: Substitute marjoram with thyme or herbs de Provence.
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