If you are craving a comforting, creamy soup that’s bursting with flavor yet surprisingly simple to make, this Instant Pot Potato Leek Soup Recipe is a game changer. It brings together tender potatoes and mild, sweet leeks, all cooked to perfection in your Instant Pot for a rich, velvety texture that feels like a warm hug on a chilly day. The magic of this recipe lies in how effortlessly it delivers deep, layered flavors without hours of simmering, making it the perfect option for both weeknight dinners and elegant lunches. Once you try it, this soup will quickly become one of your favorite go-to recipes.
Ingredients You’ll Need
Gathering the right ingredients is your first step toward making a soup that tastes as wonderful as it sounds. Each component plays an essential part, bringing balance, color, and soulfulness to your Instant Pot Potato Leek Soup Recipe.
- Leeks (3-4 medium-to-large, white parts only): They offer a subtle oniony sweetness and fresh green color when sliced and rinsed well.
- Russet potatoes (4 large, peeled and diced): Their starchiness creates that creamy, hearty texture you want in every spoonful.
- Butter (2 tablespoons): Adds richness and depth to the sautéed veggies, elevating the overall flavor.
- Onion (½ medium, chopped): Builds a savory base that complements the leeks beautifully.
- Garlic (1 large clove, minced): Imparts a subtle warmth without overpowering the soup.
- Chicken broth or stock (4 cups): Infuses the soup with savory notes; vegetable broth is a great substitute for a vegetarian twist.
- Water (1 cup): Helps control the consistency and cooking process.
- Dried thyme (¼ teaspoon): Offers a fragrant, herbal dimension that elevates the flavor complexity.
- Salt & pepper (to taste): Essential for seasoning to your liking.
- Fresh chives (optional, for garnish): Adds a pop of green color and mild onion flavor for a beautiful finish.
How to Make Instant Pot Potato Leek Soup Recipe
Step 1: Prepare Your Leeks and Potatoes
The key to a perfect potato leek soup is starting with clean ingredients. Trim off the dark green tops of your leeks and keep the tender white parts. Slice them into rings, and dedicate some extra care to rinsing them thoroughly under cold water to remove any dirt hiding in those layers. Peel and dice your russet potatoes into evenly sized cubes to ensure they cook uniformly. This prep work sets the foundation for that silky, smooth texture you’re after in this Instant Pot Potato Leek Soup Recipe.
Step 2: Sauté the Aromatics
Switch your Instant Pot to sauté mode and melt the butter. Once it’s bubbling gently, toss in the chopped onion and cook for about 3 to 4 minutes, stirring occasionally until it softens and becomes translucent. Then, add the minced garlic and cook for just 30 seconds to release its gorgeous fragrance without letting it turn bitter. This step builds a flavorful base that’s crucial for a soup that tastes like it simmered for hours.
Step 3: Add Broth, Leeks, Potatoes, and Seasoning
Next, add the chicken or vegetable broth along with a cup of water. Stir in your cleaned leeks, diced potatoes, and sprinkle the dried thyme over the mix. Give everything a quick stir so all the ingredients combine evenly. This stage prepares your Instant Pot Potato Leek Soup Recipe to cook perfectly under pressure, blending those essential notes of earthiness and freshness.
Step 4: Pressure Cook the Soup
Seal the Instant Pot lid securely and set the valve to “sealing.” Set the cooking timer to high pressure for 10 minutes. The Instant Pot’s magic happens here, quickly cooking your ingredients tender while locking in all those flavors. It’s a total time-saver that makes this soup accessible even on your busiest days.
Step 5: Quick Release the Pressure
Once the timer dings, carefully perform a quick release of the pressure. Be mindful of any splattering soup as the steam releases, which is totally normal. This step helps prevent overcooking and keeps the textures just right.
Step 6: Blend Until Smooth and Season
With an immersion blender, puree the soup directly in the pot until it reaches a creamy, velvety consistency. No immersion blender? No worries—transfer the soup to a regular blender in batches, but let it cool slightly first to avoid any accidents. After blending, taste and adjust the seasoning with salt and pepper. Garnish with freshly chopped chives for a bracing pop of color and mild onion flavor. Your Instant Pot Potato Leek Soup Recipe is now ready to delight!
How to Serve Instant Pot Potato Leek Soup Recipe
Garnishes
Adding a garnish is the easy way to make this soup feel extra special. Fresh chives sprinkled on top introduce a bright, subtle oniony note that complements the creamy soup beautifully. For an indulgent touch, a swirl of crème fraîche or a dollop of sour cream works wonders to add richness and creaminess.
Side Dishes
This soup pairs wonderfully with warm crusty bread or classic grilled cheese sandwiches for dipping. A simple green salad with a light vinaigrette also provides a perfect contrasting texture and brightens up the meal.
Creative Ways to Present
For a cozy dinner party, serve the soup in charming bread bowls to impress your guests. You can also sprinkle toasted bacon bits or grated sharp cheddar on top for added flavor and texture. Drizzle a little extra virgin olive oil or truffle oil if you want to elevate this humble soup into a gourmet experience.
Make Ahead and Storage
Storing Leftovers
Once cooked, this soup keeps beautifully in the refrigerator for up to 3-4 days. Store it in an airtight container to maintain its freshness and prevent it from absorbing other flavors in your fridge. It tastes just as delicious the next day, making it a perfect make-ahead meal.
Freezing
Instant Pot Potato Leek Soup Recipe freezes exceptionally well, making it a great candidate for batch cooking. Let the soup cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months, and you’ll always have a comforting meal ready to thaw when you need it.
Reheating
When reheating, thaw the soup overnight in the fridge if frozen, then warm it gently over medium heat on the stove. Stir occasionally to keep the texture creamy and prevent sticking. Using a microwave also works, but heating slowly in a pot often yields the best texture and flavor.
FAQs
Can I use different types of potatoes for this soup?
While Russet potatoes are ideal for their creamy texture, you can certainly experiment with Yukon Gold potatoes for a slightly buttery flavor and smoother texture. Just keep in mind that waxy potatoes like red potatoes may not break down as smoothly.
Is it necessary to peel the potatoes?
For the creamiest soup, peeling potatoes is recommended, but if you want to add a bit more texture and nutrients, you can leave the skins on. Just be sure to scrub thoroughly before dicing.
Can I make this soup vegetarian or vegan?
Absolutely! Simply swap the chicken broth for vegetable broth and substitute butter with olive oil or vegan butter. The flavor will still be delightful, hearty, and soothing.
What if I don’t have an immersion blender?
No worries! You can blend the soup in batches using a regular blender. Just be careful when handling hot liquid and consider letting the soup cool slightly for safety and easier blending.
How thick should this soup be?
Your Instant Pot Potato Leek Soup Recipe should be rich and creamy but still pourable. If it’s too thick after blending, stir in a bit more broth or water until you reach the perfect consistency for your taste.
Final Thoughts
This Instant Pot Potato Leek Soup Recipe is one of those cozy classics that never goes out of style. With minimal effort, you get a velvety, flavorful bowl that comforts and satisfies like no other. I truly hope it becomes a staple in your kitchen as it has in mine. There’s nothing like the warmth of homemade soup to bring a little extra joy to your day, so go ahead—give it a try and enjoy every spoonful!
Print
Instant Pot Potato Leek Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
Description
This Instant Pot Potato Leek Soup is a creamy, comforting classic made easy with pressure cooking. Tender leeks and Russet potatoes blend into a smooth, flavorful soup enriched with butter and herbs, perfect for a cozy meal in just under 30 minutes.
Ingredients
Vegetables
- 3–4 medium-to-large leeks (white parts only, sliced)
- 4 large Russet potatoes (peeled & diced)
- 1/2 medium onion (chopped)
- 1 large clove garlic (minced)
- Fresh chives (chopped, optional, for garnish)
Liquids
- 4 cups chicken broth or stock (or vegetable broth)
- 1 cup water
Other
- 2 tablespoons butter
- 1/4 teaspoon dried thyme
- Salt & pepper (to taste)
Instructions
- Prep Leeks and Potatoes: Prepare the leeks by discarding the dark green tops and using only the white bulb. Slice the bulbs into rings and rinse thoroughly in a colander, using your hands to remove dirt. Peel and dice the Russet potatoes into chunks suitable for blending.
- Sauté Onion: Add butter to the Instant Pot and select the sauté setting. Once melted, add the chopped onion and cook for 3-4 minutes, stirring occasionally until softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds to release its aroma.
- Add Broth and Vegetables: Pour in the chicken or vegetable broth, water, sliced leeks, diced potatoes, and dried thyme. Stir everything to combine, then secure the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
- Pressure Release: When the cooking time is complete, carefully perform a quick pressure release to let out the steam. Be cautious as the soup may splatter.
- Blend Soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender, allowing it to cool slightly before blending. Season with salt and pepper to taste.
- Garnish and Serve: Ladle the soup into bowls and sprinkle with chopped fresh chives if desired. Serve hot.
Notes
- Make sure to rinse leeks very well to remove any grit trapped between the layers.
- Use an immersion blender to avoid transferring hot soup; if using a regular blender, let the soup cool partially and blend in batches carefully.
- You can substitute vegetable broth to make the soup vegetarian.
- Add a splash of cream or milk after blending if you prefer a richer texture.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
