Close up of bowl of Potato Leek Soup that was made in an Instant Pot
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5 from 6 votes

The Best Instant Pot Potato Leek Soup

Our Instant Pot Potato Leek Soup recipe is full of flavor and easy to prepare in any pressure cooker.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: American
Servings: 8
Calories: 397kcal
Author: Chrystal Johnson



  • 1/4 cup unsalted butter 1/2 stick
  • 4 large leeks white and light green sections thinly sliced
  • 6 cloves garlic minced
  • 3 pounds white potatoes peeled and chopped into 1/2" cubes
  • 3 pints homemade chicken broth
  • 2-3 bay leaves dried
  • 1-2 sprigs fresh thyme
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 2 cups heavy whipping cream
  • Chives thinly sliced (for garnish)


  • Add the butter to your Instant Pot, then turn on Saute mode and allow the butter to melt.
    Butter melting in the Instant Pot
  • Once the butter is melted, add the leeks and garlic to the Instant Pot, and saute while stirring frequently until everything has softened. It usually takes 8-10 minutes.
    Leeks, butter and garlic in the Instant Pot
  • Next, add the chicken stock, white potatoes, bay leaves, fresh thyme, salt, pepper and garlic powder to the Instant Pot and stir to combine.
    Potatoes, stock, spices, etc. added to the Instant Pot
  • Place the lid on your Instant Pot, then turn on Soup mode for 15 minutes.
    Front of Instant Pot showing 10 minutes of pressure remaining
  • Allow the pressure to release naturally. Once the pressure has dissipated, remove the lid from the Instant Pot. Take the thyme stems and bay leaves out of the pan and discard.
    Potato Leek Soup before it's blended in the Instant Pot
  • Use an immersion blender to puree your Instant Pot Potato Leek Soup. Once it's smooth, stir in heavy whipping cream and turn the Instant Pot back on Saute.¬†Allow the soup to come to a gentle simmer, stirring constantly.
    Pureed Potato Leek Soup in the Instant Pot
  • 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 whipping cream. Taste and adjust spices, if necessary. Serve garnished with chives.
    Overhead view of bowl of potato leek soup made in the Instant Pot



Calories: 397kcal | Carbohydrates: 31g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 97mg | Sodium: 1136mg | Potassium: 987mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1794IU | Vitamin C: 38mg | Calcium: 132mg | Iron: 7mg