Instant Pot Potato Leek Soup

Nothing beats a warm, comforting bowl of soup on a chilly day, and Instant Pot Potato Leek Soup is just the perfect remedy. This recipe is creamy, flavorful, and incredibly easy to make thanks to the magic of the Instant Pot. The gentle sweetness of leeks combined with tender potatoes creates a harmonious blend that’s both satisfying and nourishing. Plus, this soup is naturally vegetarian, but you can easily adapt it to suit your preferences. Whether you’re a beginner or a seasoned cook, this recipe will quickly become a favorite in your kitchen.

Why This Recipe Is a Must-Try

Instant Pot Potato Leek Soup has everything you want in a soup: simplicity, richness, and speed. Traditionally, potato leek soup requires a lot of simmering and stirring, but with the Instant Pot, you get all that depth of flavor in a fraction of the time. It’s perfect for busy weeknights or lazy weekends. The soup is velvety smooth without being heavy, and the wholesome ingredients make it a healthy choice that satisfies both comfort food cravings and nutritional goals.

The recipe uses minimal ingredients, most of which you likely already have on hand. It’s naturally gluten-free and can easily be made dairy-free or vegan with simple swaps. Plus, it’s a great way to highlight the unique, delicate flavor of fresh leeks, often an underutilized vegetable in everyday cooking. Whether you serve it as a starter or a main dish, this soup is sure to impress.

Ingredients

• 3 large leeks (white and light green parts only), thoroughly cleaned and sliced
• 4 medium potatoes, peeled and diced (Russet or Yukon Gold work best)
• 4 cups vegetable broth (choose a good quality, low-sodium option)
• 1 cup water
• 2 cloves garlic, minced
• 2 tablespoons olive oil or unsalted butter
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• ½ cup coconut milk or any plant-based milk (optional, for creaminess)
• Fresh chives or parsley, chopped (for garnish)

How To Make Instant Pot Potato Leek Soup

Step 1: Prepare the Leeks

Begin by trimming and slicing the leeks. Use only the white and light green parts, as the dark green leaves tend to be tough. Slice them lengthwise, then crosswise into thin half-moons. Place the sliced leeks in a bowl of cold water and swish around to remove any grit or dirt. Lift them out carefully and drain well.

Step 2: Sauté the Aromatics

Set your Instant Pot to the ‘Sauté’ function. Add olive oil or butter to the pot. Once hot, add the sliced leeks and sauté for about 5 minutes, stirring occasionally until they soften and become fragrant. Add the minced garlic and thyme, cooking for another minute to release their aroma.

Step 3: Add Potatoes and Liquids

Add the diced potatoes to the pot and stir to combine. Pour in the vegetable broth and water. Season with salt and pepper. Give everything a good stir to ensure nothing is stuck to the bottom of the pot.

Step 4: Pressure Cook

Secure the lid on the Instant Pot and set the valve to the sealing position. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 8 minutes. When the cooking time is complete, let the pressure release naturally for 10 minutes. After that, carefully quick release any remaining pressure.

Step 5: Blend the Soup

Open the lid and use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, blend only half and stir the rest in. For added creaminess, stir in coconut milk or your choice of plant-based milk at this point.

Step 6: Adjust Seasonings and Serve

Taste the soup and adjust seasoning with more salt or pepper if needed. Ladle the soup into bowls and garnish with fresh chopped chives or parsley. Serve warm with crusty bread or your favorite side.

Expert Tips

• Cleaning leeks: Leeks can be sandy, so make sure to slice and soak them in water, then lift them out rather than pouring to avoid grit.
• Potato choice matters: Russet potatoes make the soup fluffier and smoother, while Yukon Gold gives a creamier, buttery texture.
• Don’t skip sautéing: Cooking the leeks and garlic first brings out their sweetness and depth of flavor.
• Adjust the thickness: If your soup is too thick, simply stir in more broth or water until you reach your desired consistency.
• Use an immersion blender: It’s the easiest and safest way to blend soup directly in the pot without transferring it to a blender.
• Make it dairy-free: Use olive oil instead of butter and coconut or almond milk instead of cream for a light vegan version.

Variations and Customizations

• Add protein: Stir in cooked shredded chicken or crispy tofu for a heartier meal.
• Herbs and spices: Experiment with rosemary, bay leaves, or a pinch of smoked paprika for a flavor twist.
• Cheesy touch: Sprinkle grated Parmesan or a dairy-free cheese substitute on top before serving.
• Make it spicy: Add a pinch of cayenne pepper or a few drops of hot sauce for some heat.
• Boost the veggies: Add chopped carrots, celery, or leeks’ dark green parts for extra nutrients and texture.
• Use cream or yogurt: Swirl in a dollop of plain yogurt or cream after blending for richness.

How to Store Leftovers

This soup keeps beautifully for up to 4 days in the refrigerator. Allow it to cool completely before transferring to an airtight container. When reheating, warm gently on the stove or in the microwave, stirring occasionally. If the soup thickens after refrigeration, add a splash of broth or water to loosen it up. You can also freeze the soup for up to 3 months—just thaw overnight in the fridge and reheat as usual.

FAQ

Can I use regular onions instead of leeks?

While onions can work in a pinch, leeks have a milder, sweeter flavor that’s signature to this soup. If you don’t have leeks, use yellow onions and reduce the sautéing time slightly to avoid overpowering the soup.

Is it necessary to peel the potatoes?

Peeling potatoes gives the soup a smoother texture, but if you prefer a more rustic feel and added fiber, you can leave the skins on. Just be sure to wash them thoroughly before dicing.

Can I make this soup on the stovetop instead of an Instant Pot?

Absolutely! Sauté the leeks and garlic in a large pot, add potatoes and broth, then simmer on low heat for about 30-40 minutes until potatoes are tender. Blend and season as directed.

How can I make the soup creamier without dairy?

Adding coconut milk or any plant-based milk after blending is a great way to add creaminess without dairy. You can also use soaked cashews blended into the soup for a rich texture.

Conclusion

Instant Pot Potato Leek Soup is a simple yet elegant dish that fits perfectly into any meal plan. With minimal prep and a short cooking time, you get a soup that tastes like it’s been simmering for hours. Its creamy texture, delicate leek flavor, and hearty potatoes make it a comforting classic you’ll want to make again and again. Whether you enjoy it as a light lunch or a cozy dinner, this soup is sure to become a staple in your kitchen. Give it a try and savor the ease and deliciousness that only the Instant Pot can bring to your table!