Instant Pot Potato and Leek Soup Recipe

5 from 12 votes

Instant Pot Potato Leek Soup is a delicious and easy soup for you to whip up. This is made with potatoes, leeks, carrots, and more.

Prep Time20

Cook Time20

Total Time40

Course: Main Dishes

Cuisine: American

Servings:

Calories: 205kcal

Trim the green tops from the leeks. Slice them lengthwise and wash thoroughly to remove dirt. Peel and prepare your potatoes by chopping them into chunks.
Set your Instant Pot to sauté mode. Add a knob of butter, then the leeks and carrots. Cook until they start to soften.
To the pot, add chopped potatoes, your chosen spices, minced garlic, broth, soy sauce, and half and half. Close the lid, set the valve to sealing.
Select the pressure cook setting and cook for the recommended time. After cooking, carefully perform a quick pressure release.
Puree the soup in batches using a stand blender or directly in the pot with an immersion blender. If the soup is too thick, stir in additional liquid until you reach the desired consistency.
Serve the soup hot, garnished with your preferred toppings.

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 using the immersion blender.
For a dairy-free option, use coconut milk.