My family enjoys comfort food year-round, not just during cold weather. This Instant Pot Potato Leek Soup is a simple recipe that comes together quickly.
It’s smooth, has a creamy texture and mild flavor, so it’s kid and adult friendly. Best of all, everything is made in one pot, so cleanup is easy.
After making it the first time, you’ll see why everyone says pressure cooking is the best way to make soup!
Instant Pot Potato Leek Soup Recipe
- ¼ cup unsalted butter
- 4 large leeks - white and light green sections thinly sliced (discard dark green parts)
- 6 cloves garlic - minced
- 3 pounds white potatoes - peeled and chopped into 1/2″ cubes
- 3 pints chicken stock
- 2 bay leaves - dried
- 1-2 sprigs fresh thyme
- 1 ½ teaspoons sea salt
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 2 cups heavy cream
- Fresh chives or green onions - thinly sliced (for garnish)
- Cutting Board
- Measuring cups and spoons
- Mixing spoon
- Immersion blender
- Add the butter to your Instant Pot, then turn on the Saute function and allow the butter to melt.
- Once the butter is melted, add the chopped leeks and garlic to the Instant Pot, and saute while stirring frequently until everything has softened. It usually takes 8-10 minutes.
- Next, add the rest of the ingredients except for the heavy cream (chicken stock, potatoes, bay leaves, fresh thyme, salt, pepper and garlic powder) to the Instant Pot and stir to combine.
- Place the lid on your Instant Pot, close lid, then turn on Soup mode on High Pressure for 15 minutes. Use a natural release for 15-20 minutes, then quick release any remaining pressure. Once the pressure has dissipated, remove the lid from the Instant Pot. Press the Cancel button, then take the thyme stems and bay leaves out of the pan and discard.
- Use an immersion blender to puree your Instant Pot Potato Leek Soup. Once it's a nice, smooth soup, stir in heavy cream and turn the Instant Pot back onto Saute mode. Allow the soup to come to a gentle simmer, stirring constantly.
- If it's too thin, allow it too cook down a bit. If it's too thick, you can add more chicken stock or heavy cream. Taste and adjust spices, if necessary. Serve garnished with chives.
Nutrition Information Per Serving
Tips for Making Instant Pot Potato Leek Soup
1. How to clean leeks?
Leeks usually have lots of dirt between the layers that needs to be cleaned really well, even the ones you get at the grocery store. There are a couple of ways to clean them. You can clean them whole or chopped up and placed in a strainer under running water (see leek cleaning instructions).
2. Substitutes for butter?
You can use pretty much any cooking oil in place of butter. My recommended substitute is extra virgin olive oil.
3. Can I use Yukon Gold potatoes?
Yukon Gold potatoes are amazing (that’s what we use to make creamy mashed potatoes) and they work well in this soup since they have a similar starch content to white potatoes.
Russet potatoes, on the other hand, tend to absorb about twice as much liquid as white or gold potatoes. So if you use them, you may need to add more chicken broth.
4. How to thicken the soup?
If your classic potato leek soup is thinner than expected, you can slowly cook off some of the liquid on the Warm setting or you can add a cornstarch slurry and whisk until it thickens.
5. Can I make this in a slow cooker?
Yes, simply follow the Instant Pot instructions for preparing the soup, but instead of putting the ingredients in your electric pressure cooker, put it in your crock pot. Cook on low for 8 hours or high for 4-5 hours, then remove the bay leaves and thyme stems before blending your potato soup.
6. Can I use a regular blender?
If you don’t have an immersion blender, you can use a regular blender, but be very careful when blending hot soup. You’ll want to keep the lid slightly cracked to let out the built up steam so you don’t have hot liquid spraying all over you and your kitchen. It’s much safer to use a stick blender.
7. How to make a creamier soup?
This is already a creamy potato leek soup, but if you want it even creamier, try substituting sour cream for the heavy cream. It’ll give it slightly more tang as well as extra creaminess.
8. What toppings are good on this soup?
While this soup is absolutely amazing on its own, I like the simplicity of a few chives or green onions and maybe some parmesan cheese. You can also top it with things like bacon bits and cheddar cheese.
9. How to store leftover soup?
You can store your leftover potato leek soup right in the Instant Pot inner pan if you have the silicone lid. If not, store in an airtight container in the fridge for up to 3 days.
10. How to reheat potato leek soup?
You can reheat this comforting soup in the Instant Pot or on the stove top over low heat. Be sure to stir constantly so it doesn’t scorch to the bottom of the pan.
11. Can you freeze this soup?
Yes, I like to freeze it in individual meal sized portions in the freezer for up to 3 months. Just make sure you’re using freezer-safe containers like wide-mouth pint jars.
12. More Instant Pot Soup Recipes
If you want to try another soup recipe in your Instant Pot, here are some of my favorites:
- Instant Pot Butternut Squash Soup
- Instant Pot Spicy Bean Soup
- Instant Pot Creamy Cauliflower Soup
- Instant Pot Chicken Noodle Soup
- Instant Pot Cream of Tomato Soup