Instant Pot Potato Leek Soup is a creamy and delicious Instant Pot soup. This is made with diced potatoes, leeks, carrots, and a creamy base. You will use an immersion blender to create an ultra creamy soup that is satisfying and delicious soup the whole family can enjoy. Try my pressure cooker potato leek soup for dinner tonight.
Cooking soups in an electric pressure cooker allows for a quick cook soup that offers that slow simmered flavor. This smooth soup is delicious, and you can add a swirl of heavy cream on top, sour cream, or even more Greek plain yogurt. Top with some bacon bits, green onions, or even some seeds.
Table of Contents
Why Everyone Loves The Leek and Potato Soup
- Creamy Texture
- Leftover Soup Stores Well
- One Of Our Favorite Soup Recipes
- Cozy Soups for Comfort
- Quick Cook Time
- Comfort Food
- Simple Ingredients
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Leek – You will use a stalk of leek for this recipe. It will add the perfect flavor to the soup.
- Potatoes – Russet potatoes are what I used; they cook up perfectly in the pressure cooker.
- Carrots – Dice up some carrots and use to help add extra layers of flavor.
- Garlic – You will want to mince up some garlic.
- Butter – Use real butter, not margarine.
- Yogurt – Plain Greek yogurt is what you will need.
- Half and Half – So, I used half and half to create a creamy base for the soup.
- Soy sauce – Adds a bit of depth of flavor into the soup.
- Nature’s Seasoning – If you can’t find this seasoning feel free to use a season all style type of salt.
- Broth – Chicken, vegetable, or even beef broth works.
How To Make Potato Leek Soup
- Step One: Prep the leeks, and do this by cutting the top of leek leaves and pull away. Then you will peel and prep your potatoes as well. Soak leeks in cold water to help remove debris and dirt. (Photo 1)
- Step Two: In the Instant, add butter and turn saute mode on. Then add leeks and carrots and saute to soften. (Photo 2)
- Step Three: Add the potatoes, spices, garlic, broth, soy sauce, and half and half. Seal and turn valve to sealing. (Photo 3)
- Step Four: Pressure cook as directed, and then once done, manually release pressure.
- Step Five: Add soup to a blender or use an immersion blender to create a creamy texture. If it is too thick, add more liquid. (Photo 4)
- Step Six: Add toppings of choice and serve and enjoy.
- Saute function really helps to bring out the flavor of the vegetables. Make sure you do not skip this part.
- Use a wooden spoon to scrape off any stuck bits on the bottom of the pot once you pour your vegetable broth in. To ensure you don’t get a burn notice.
- You can also use chicken stock, beef, or vegetable stock. It is up to you.
- Add in other herbs like fresh thyme, parsley, etc.
- Clean leeks well, or you will find you can get sand and such in your soup.
- Quick release your soup once it is done. This is where you manually push the steam release valve.
- Top with cheddar cheese for a cheesy twist.
- Use a salad spinner to help clean the leeks. There is lots of dirt in leeks, and the spinning will help tremendously.
- Use Yukon gold potatoes in replace of russets if you want.
- For a creamier soup add more half and half or even heavy cream when you are using the immersion blender.
- For a dairy free option, use coconut milk.
Best Way to Store
You can store the leftover soup in an airtight container. This creamy Instant Pot potato leek soup recipe does store for 3-5 days. This makes for an easy dinner or meal prep for lunches, especially in cold weather months.
Now, in terms of freezing, due to the creamy texture, you will find it can become gritty once it thaws from being frozen. I don’t recommend freezing the soup if you don’t care for different textures.
What to serve with leek and potato soup
Need more Instant Pot recipes? Try these:
- Instant Pot Taco Soup
- Pressure Cooker Italian Ziti and Chicken
- See all our Instant Pot recipe ideas.
While leeks and onions look similar, they are part of different families. You will find leeks have a mild and sweet onion flavor to them.
The white and light green part of the leeks is the part where most prefer to eat. You can eat other areas of the leek, but you will find the best flavor is in the white and light green color.
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Potato Leek Soup Recipe
- 1 (1) stalk of leek
- 4 (4) russet potatoes
- ⅓ cup (42 ⅔ g) carrots diced
- 2 tablespoons (2 tablespoons) minced garlic
- 2 tablespoons (2 tablespoons) butter
- 2 tablespoons (2 tablespoons) plain Greek yogurt
- ¼ cup (60 ½ g) half and half
- ½ tablespoon (½ tablespoon) soy sauce
- 2 tablespoons (2 tablespoons) nature’s seasoning
- 5 cups (1 ⅙ kg) Broth
- To prepare the leek, cut the top of the leek leaves away just below where the leave are light green and stalk resembles a trunk. Also remove the end of the stalk where the leek hairs are.
- Once you have removed the excess leek, cut the trunk in half long ways and rinse with water. Leeks are grown in sandy soil and are very gritty.
- No place half sliced trunks down and slice into then half-moons. Place chopped leeks in a salad spinner to wash and rinse. You can soak in cold water to allow grit to fall to the bottom of the bowl if you don’t have a salad spinner.
- In the instant pot, place the butter and set to sauté mode. Once butter has melted, add the leeks and carrots. Sauté the vegetables for 5 minutes.
- Peel and cut potatoes into 1” cubes.
- Add garlic and spices to sauté and add the broth, soy sauce and half and half. Add Potatoes and submerge them.
- Seal the lid and pressure valve and cook on high pressure for 20 minutes. Manually Release pressure.
- Add soup to a blender, and blend until smooth and creamy. Add yogurt and stir it in.
- Let cool and serve.