Instant Pot Potato Leek Soup
Posted: 02/20/24
Updated: 01/10/25
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Creamy Instant Pot Potato Leek Soup is light, filling, and perfect for cooler weather! It’s packed with nutrients, and naturally gluten-free, and easily dairy-free. It’s quick, easy, and so delicious!
What Makes This Recipe So Good
- This soup is light, delicious, and hearty! Leeks are a great source of folate, and they’re high in fiber. The starch from potatoes thickens the soup, giving it a deliciously buttery flavor. It’s perfect as an appetizer or side to a delicious sandwich, or as a light but filling dinner.
- Instant Pot potato leek soup is so quick and easy to make. Once you’ve prepared the potatoes and leeks, all you have to do is add them into the the Instant Pot. In less than 30 minutes, you’ll have a hearty and satisfying soup ready to enjoy, with very little clean up!
Chef’s Tips
- Once you set the cook time on the Instant Pot, let it work its magic! Instant pots tend to take up to 15 minutes to build up pressure before starting the actual cook time.
- Be sure to rinse your leeks before adding them to the Instant Pot. Leeks are a naturally dirty vegetable because they are grown in deep soil. To clean leeks thoroughly, cut off the dark green part of the leek, then cut off the roots. Make a cut down the center of the leek, and slice. Place sliced leek in colander and rinse well.
More Soups We Love
- Escarole Soup
- Hazelnut Soup with Parsnips
- Potato Asparagus Soup
- Cream of Jalapeño Soup
- Tomato Florentine Soup
- Chicken and Sausage Gumbo
- Instant Pot Chicken Pot Pie Soup
- Whole30 White Chicken Chili
- Instant Pot Cajun Chicken Pasta Soup
- Chicken and Stars Soup
- Turnip Green Soup
- Chickarina Soup
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Instant Pot Potato Leek Soup
Light, satisfying, and full of nutrients, Instant Pot potato leek soup is so comforting. It's quick, easy, and delicious!
servings
Ingredients
- 2 pounds Yukon gold potatoes peeled if desired, diced
- 3 cups thinly sliced leeks white and tender green parts only
- 6 cups vegetable stock
- 1 tablespoon whipping cream at room temperature, or 2-3 tablespoons softened butter
- 1 ½ teaspoons salt more or less to taste
- 2-3 tablespoons minced fresh chives optional
Equipment
- Instant Pot or similar pressure cooker
- Potato masher
- ladle
Instructions
- Add 2 pounds Yukon gold potatoes, 3 cups thinly sliced leeks, and 6 cups vegetable stock to Instant Pot. Stir to incorporate ingredients, then secure lid on Instant Pot and close with vent in Sealing position.
- Set Instant Pot to Manual High Pressure for 6 minutes. Instant Pot will pressurize, then cook time will begin.
- When 6-minute cook time ends, immediately Quick Release internal pressure. Use caution as escaping steam will be very hot. Carefully remove lid and set aside.
- Turn Instant Pot to Sauté mode. Mash potatoes and leeks until smooth, or until desired consistency is achieved.
- Add 1 tablespoon whipping cream and 1 ½ teaspoons salt and stir until incorporated, then heat mixture 1 to 2 minutes.
- When mixture is warmed through, ladle soup into serving bowls and garnish with 2-3 tablespoons minced fresh chives if desired. Serve warm.
Notes
- Make it Dairy Free: Replace the whipping cream with 1 tablespoon unsweetened almond milk or unsweetened coconut milk (from a can). Alternately, use 2-3 tablespoons of softened, dairy-free butter.
Nutrition Information
Serving: 1serving | Calories: 246kcal | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Total Carbs: 54g | Fiber: 6g | Sugar: 7g | Net Carbs: 48g | Vitamin C: 53mg | Cholesterol: 4mg | Sodium: 2310mg | Potassium: 1079mg | Calcium: 70mg | Iron: 3mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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