Instant Pot Potato Leek Soup
This Instant Pot Potato Leek Soup recipe is easy to make with just a few ingredients. This leek and potato soup is creamy, but made without cream. It’s the perfect cozy meal for a cold day!
This was one of those recipes that was love at first bite. I’ve always loved potato and leek soup, because it’s such a comforting, warming meal. With this recipe, I can make this favorite soup in my Instant Pot, and it’s so quick and easy.
Leeks add a mild onion and garlic flavor that is absolutely delicious in this cozy soup. When you puree the soup, the potatoes blend up nice and creamy. You won’t believe how creamy this potato leek soup is, without adding any milk or cream.
Making potato leek soup in your Instant Pot couldn’t be easier. You can sauté the ingredients right in the Instant Pot. Then, as the soup pressure cooks, the flavors meld together into a delicious soup that the whole family will love.
I’ve said it before, but Instant Pot recipes are my favorite for making meals that are rich and flavorful with little effort. My Instant Pot Beef Stew and Instant Pot Chili are two more of my favorite Instant Pot dinners.
How to cut leeks
The easiest way to prepare leeks is to cut them first and then wash them. That way, you can be sure to wash out any dirt that may be hiding between the layers of the leeks.
- Start by trimming off and discarding both the root end and the dark green end. You will only use the white and light green parts of the leek.
- Then, cut the leek in half lengthwise.
- Finally, slice the leek into thin half moons.
- To wash the leeks, put them in a salad spinner or bowl filled with cool water. Swish them around with your hands to remove any dirt and grit. Then remove the leeks from the water and use them in your recipe.
How to make Instant Pot Potato Leek Soup
Sauté the leeks: To make this soup, you’ll start by sautéing the leeks in some butter in your Instant Pot, using the sauté function. Once the leeks have softened, you’ll add minced garlic and cook for just 30 seconds more.
Deglaze the pot: Press the cancel button to turn off the Instant Pot and pour in one cup of the broth. Use a wooden spoon or spatula to scrape up any browned bits that might be stuck to the bottom of the pot.
Add the remaining ingredients: Add the potatoes, fresh thyme sprigs, bay leaf, salt, pepper and the rest of the broth to the pot. Stir everything together.
Pressure cook: Close the Instant Pot lid and set the cook time to 8 minutes at high pressure using the pressure cook or manual function. It will take about 15 minutes for the Instant Pot to reach pressure and then the cook time will start counting down.
Natural release: When the cook time ends, allow the pressure to naturally release for 10 minutes. To do a natural release, you just leave the Instant Pot alone once the cook time ends. Then, quick release the remaining pressure by carefully turning the steam release valve to the venting position.
Puree the soup: After you open the Instant Pot lid, remove the bay leaf and thyme stems. Then use an immersion blender to puree the soup. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender.
What kind of potatoes are best for soup
Yukon gold potatoes are the best for making potato soup with a creamy, smooth texture. Russet potatoes also work well in this potato leek soup recipe. If you use Yukon golds you don’t need to peel off their thin skin. I recommend peeling Russet potatoes for soup.
Instant Pot Cooking Tips
- After you sauté the leeks and garlic, be sure to deglaze the Instant Pot to remove any browned bits that may be stuck to the bottom of the pot. To deglaze the pot, you’ll pour in one cup of broth and use a spatula or spoon to scrape up anything that’s stuck to the bottom of the pot. This helps to prevent the Instant Pot burn message.
- Since soups have so much hot liquid, I always recommend a 10 minute natural release before quick releasing the remaining pressure. The natural release allows the pot to start depressurizing and will prevent an excess of steam (and possibly soup) from spraying out when you turn the steam release valve. To do a natural release, just leave the pot alone once the cook time finishes.
- Read more of my Instant Pot Instructions for beginners.
- You can make this recipe dairy-free by substituting olive oil for the butter.
See more of my Best Instant Pot Recipes.
Instant Pot Potato Leek Soup
- 3 leeks white and light green parts only
- 3 tablespoons butter
- 2 cloves garlic minced
- 2 pounds russet or yukon gold potatoes chopped into 1-inch pieces, peel if using russets
- 3 sprigs fresh thyme
- 1 bay leaf
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 3½ cups low sodium vegetable broth or chicken broth, plus up to ½ cup more as needed
- chopped fresh chives for garnish
- Cut the leeks (white and light green parts only) in half lengthwise and then cut into ¼-inch wide half moons. Wash the chopped leeks in a bowl of cool water (or in a salad spinner) and drain well.
- Melt the butter in the Instant Pot using saute mode.
- Add the leeks to the pot and saute until softened, about 4 to 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Press Cancel to turn off the Instant Pot.
- Pour in one cup of the broth and scrape up any browned bits from the bottom of the pot.
- Add the potatoes, thyme sprigs, bay leaf, salt, pepper and remaining 2 ½ cups broth to the pot. Stir.
- Close the Instant Pot lid. Turn the steam release valve to the sealing position. Use the Pressure Cook or Manual button to set the pressure cook time to 8 minutes at high pressure. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
- When the cook time ends, let the Instant Pot release naturally for 10 minutes by letting it rest. Then quick release any remaining pressure by carefully turning the steam release valve to the venting position.
- Open the lid. Remove and discard the bay leaf and thyme stems. Most of the thyme leaves should have fallen off into the soup.
- Use an immersion blender to puree the soup until smooth, or transfer it in batches to a counter top blender.
- Taste and season with more salt and pepper, if needed. If the soup is too thick for your liking, add another ½ cup of broth. Serve garnished with chopped fresh chives.
- You can make this recipe dairy-free by using olive oil instead of butter.
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