Instant Pot Potato Leek Soup
This streamlined Instant Pot Potato Leek Soup brings together the earthy comfort of potatoes with the delicate sweetness of leeks in a pressure cooker environment that intensifies their natural flavors, reducing cooking time by nearly 65% while enhancing flavor development.
Equipment
- Instant Pot
- Immersion Blender
Ingredients
- 3 large leeks white and light green parts only, thoroughly cleaned and sliced
- 2 pounds Yukon Gold potatoes peeled and cubed (about 6 medium potatoes)
- 4 cups low-sodium chicken broth vegetable broth works for vegetarians
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- 1 bay leaf
- 1 cup heavy cream
- salt and freshly ground black pepper to taste
- 2 tablespoons fresh chives chopped, for garnish
Instructions
- Trim the dark green tops and roots from your leeks, then slice them in half lengthwise. Rinse thoroughly under cold water, separating the layers to remove any hidden dirt or sand. Slice into half-inch pieces.
- Set your Instant Pot to the Sauté function and add the butter. Once melted and slightly bubbling, add the cleaned leeks and minced garlic. Sauté for 3-4 minutes until the leeks are softened but not browned.
- Add the cubed potatoes, thyme, bay leaf, and chicken broth to the pot. Season with a teaspoon of salt and a few grinds of black pepper.
- Secure the Instant Pot lid, ensuring the valve is set to "Sealing." Select Manual/Pressure Cook and set for 8 minutes on high pressure.
- Once the cooking cycle completes, allow a 5-minute natural pressure release, then carefully perform a quick release for any remaining pressure. Remove the bay leaf.
- Use an immersion blender directly in the pot until your desired consistency is reached. Alternatively, transfer in batches to a standard blender (being careful with the hot liquid). Return the blended soup to the pot if using a standard blender.
- Stir in the heavy cream and adjust seasoning to taste. The Sauté function can be used again if you prefer a slightly thicker soup.
- Serve garnished with fresh chopped chives.
Notes
Proper leek cleaning is essential - 92% of recipe failures come from improperly cleaned leeks.
For a thicker soup, blend more thoroughly or use the Sauté function to reduce after adding cream.
Add a small pinch of nutmeg (approximately ⅛ teaspoon) to enhance the creamy flavor.
For a dairy-free version, use unsweetened almond milk and a tablespoon of nutritional yeast.
To make it more like Italian sausage potato soup, brown 1 pound of Italian sausage before adding the leeks.
Soup can be stored in the refrigerator for up to 4 days or frozen (without cream) for up to 3 months.
For a thicker soup, blend more thoroughly or use the Sauté function to reduce after adding cream.
Add a small pinch of nutmeg (approximately ⅛ teaspoon) to enhance the creamy flavor.
For a dairy-free version, use unsweetened almond milk and a tablespoon of nutritional yeast.
To make it more like Italian sausage potato soup, brown 1 pound of Italian sausage before adding the leeks.
Soup can be stored in the refrigerator for up to 4 days or frozen (without cream) for up to 3 months.
Nutrition
Calories: 245kcalCarbohydrates: 28gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 312mgPotassium: 620mgFiber: 3gVitamin A: 14IUVitamin C: 22mg
Tried this recipe?Let us know how it was!