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
Scale
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.
