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Instant Pot Leek and Potato Soup

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Get ready for a tasty treat with our Instant Pot Leek and Potato Soup! It’s a simple and creamy delight that combines the goodness of leeks and potatoes. With the Instant Pot, making this classic soup is a breeze.

No fuss, just hearty flavors in every spoonful. Let’s dive into the delicious Instant Pot Potato Leek soup.

If you love this tasty soup be sure to check out our Instant Pot Crack Chili Chicken and Instant Pot Chicken Wild Rice Soup recipes.

Instant Pot Leek And Potato Soup

Why You’ll Love This Recipe

  • Comfort in a Bowl: This soup offers a warm, creamy blend of potato and leek flavors.
  • Quick and Easy: The Instant Pot reduces cooking time, making this a speedy meal solution.
  • One-Pot Meal: This recipe requires just one pot, making clean-up quick and easy.

Recipe Ingredients

  • Leek: Has a mild, onion-like flavor that adds a subtle sweetness to the soup.
  • Russet Potatoes: Are starchy and fluffy when cooked, making them perfect for a creamy, filling soup.
  • Carrots, Diced: Add a touch of sweetness and color to the soup, as well as some extra nutritional value.
  • Minced Garlic: Brings depth and a pungent, aromatic note to the soup’s flavor profile.
  • Butter or Olive Oil: Used to sauté the vegetables, adding richness and enhancing their flavors.
  • Plain Greek Yogurt: The secret ingredient that adds a tangy flavor and contributes to the creamy texture of the soup.
  • Half and Half: Enhances the creaminess of the soup without making it too heavy.
  • Soy Sauce: Another secret ingredient, it adds a depth of umami flavor that complements the other ingredients.
  • Nature’s Seasoning: Enhances the natural flavors of the vegetables in the soup.
  • Broth: Forms the base of the soup, adding a savory note. Chicken or vegetable broth can be used depending on preference.
  • Bay Leaf: Adds a subtle, herbal flavor to the soup.
  • Green Onions: An optional garnish that adds a fresh, slightly sharp taste and a pop of color.
  • Thyme Sprigs: Another optional garnish, adds a subtle, earthy flavor that complements the other ingredients well.
prepare leek for potato and leek soup

How To Make Instant Pot Leek Potato Soup?

Step 1: Prepare And Cut Leeks

To prepare the leek, cut the top of the leek leaves away just below where the leave are light green and the stalk resembles a trunk.

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 can be very gritty. 

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Step 2: Wash The Leek

Next place the 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. 

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Step 3: Saute Leeks and Carrots

Turn the Instant Pot onto Saute mode. Place the butter (or olive oil) into the bottom of the pot. Once the butter has melted, add the leeks and carrots.

Keep the sauté function on and cook the vegetables for 5 minutes. 

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Step 4: Add Potatoes

Peel and cut potatoes into 1” cubes. 

Step 5: Add Remaining Ingredients

Add garlic, bay leaf and spices to your Instant Pot. Add the chicken broth, soy sauce and half and half. Add the diced potatoes and submerge them. 

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Step : 6Pressure Cook Potato Leek Soup

Seal the Instant Pot lid and close the pressure valve. Pressure cook on high pressure for 20 minutes.

Manually release pressure, once the Instant Pot soup has cooked using the quick release method.

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Step 7: Blend Potato Leek Soup

Add your Instant Pot potato leek soup to a blender, and blend until smooth and creamy. Add yogurt and stir.

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Step 8: Garnish & Serve

Let it cool and serve soup in bowls. Garnish your Instant pot potato and leek soup with croutons, green onion and fresh thyme.

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Cooking Tips

  • Select Russet Potatoes: These potatoes break down easily, contributing to a creamy soup consistency.
  • Avoid Overfilling the Instant Pot: Filling the pot no more than two-thirds full ensures proper pressure buildup and even cooking.
  • Choose High-Quality Stock: Opt for high-quality, preferably homemade, chicken or vegetable stock to enhance flavor. If using store-bought, select low sodium to control salt levels.
potato and leek soup in a white square bowl topped with croutons

Variations

  • Instant Pot Leek, Potato, and Bacon Soup: Add crispy bacon to your leek and potato soup for a smoky twist.
  • Spicy Instant Pot Leek and Potato Soup: Introduce some heat by adding sliced jalapenos or a dash of your favorite hot sauce.
  • Instant Pot Leek and Sweet Potato Soup: Swap regular potatoes for sweet potatoes for a slightly sweeter version of this classic soup.
  • Loaded Instant Pot Leek and Potato Soup: Garnish with cheese, crispy bacon, sour cream, cream cheese and green onions for a loaded baked potato-style soup.

Substitutions

Red Potatoes: You can use red potatoes in your Instant Pot potato leek soup recipe. Simply switch them with the russet potatoes in this recipe.

Half and Half: If you are looking for a substitute for half and half in this recipe, there are several options.
One popular choice is to use milk, evaporated milk or heavy cream, depending on the desired richness of your soup. You can also experiment with different types of plant based milk, such as soy milk, coconut milk or almond milk.

Optional Toppings

Wondering how to garnish leek and potato soup? Here are some optional toppings:

  • Chopped Chives or Green Onions: Freshly chopped chives or green onions add a mild onion flavor and a pop of color to the soup.
  • Grated Cheese (such as Cheddar or Parmesan): A sprinkle of your favorite cheese can provide a savory and creamy finish to the soup.
  • Crumbled Bacon: Crispy crumbled bacon adds a smoky and savory element that complements the mild flavors of the leeks and potatoes.
  • Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt adds creaminess and a tangy note to the soup.
  • Fresh Herbs (such as Parsley or Dill): Finely chopped fresh herbs can enhance the overall freshness and flavor profile of the soup.
  • Drizzle of Olive Oil or Truffle Oil: A light drizzle of quality olive oil or truffle oil adds richness and depth to the soup.
  • Toasted Pumpkin Seeds or Sunflower Seeds: For a crunchy texture, consider topping your soup with toasted pumpkin seeds or sunflower seeds.
  • Croutons: Homemade or store-bought croutons provide a delightful crunch and can be seasoned to complement the soup.
potato and leek soup

Storage & Reheating Instructions

Cool Soup: Allow soup to cool and place into containers.

Refrigerate or Freeze: Store in the refrigerator for consumption within 3-4 days. For longer storage, freeze the soup for 2-3 months.

Thaw and Reheat: Thaw frozen soup overnight in the fridge, then reheat on the stove for five minutes or in the microwave until thoroughly heated.

What To Serve With This Recipe?

  • Grilled Cheese Sandwiches: The melted cheese and crispy bread contrast beautifully with the creamy soup.
  • Crusty Garlic Bread : These can be used to dip in the soup, adding a delightful crunch to each bite.
  • Crudité Platter: A selection of fresh, crunchy vegetables can provide a refreshing counterpoint to the rich, creamy soup.
  • Roasted Vegetables: Adding a side of roasted vegetables can turn the soup into a complete, hearty meal.

FAQ’S

What Is Natures Seasoning?

Natures seasoning is a blend of Salt, Black Pepper, Sugar, Spices, Natural Onion Flavor, Natural Garlic Flavor, Parsley and Celery Seed. You can buy natures seasoning from a supermarket or you can make your own Homemade Natures Seasoning!

Can I Use An Immersion Blender To Blend The Soup?

Yes, you can use an immersion blender to make the soup. The process is simple, allow the soup to cool slightly.

Carefully insert the head of your immersion blender into the pot and blend until smooth! Make sure not to put too much pressure on the mixture as you want to avoid spilling hot ingredients.

If you don’t have an immersion blender you can use a food processor to get the smooth texture of creamy leek soup.

Russet V’s Yukon Gold Potatoes

There is some debate in the cooking community about whether russet or yukon gold potatoes are better for potato leek soup.

Many people argue that russet potatoes tend to have a denser texture, which makes them ideal for recipes where you want your potatoes to hold their shape and take on a creamy consistency.

Other cooks prefer yukon gold potatoes for their slightly buttery flavor, making them ideal for dishes that require a delicate balance of flavors.

Ultimately, the choice between russet and yukon gold will depend on your personal preferences and the specific soup cuisine recipe you are using.

Can I Serve Instant Pot Potato Leek Soup Cold?

Yes, whilst leek and potato soup is great in the winter months you can have a cold served version during the hotter months. Simply leave the soup in the fridge overnight or for around 4 hours to chill.

Can I Add Vegan Butter To This Instant Pot Leek and Potato Soup recipe?

Absolutely! To make this soup vegan-friendly, you can certainly replace traditional dairy products with vegan alternatives. Vegan butter can be used in the sautéing process.

potato and leek soup

Instant Pot Leek and Potato Soup

Yield: 6
Prep Time: 20 minutes
Cook Time: 20 minutes

Dive into the creamy delight of our Instant Pot Leek and Potato Soup, a simple yet flavorful recipe for your cozy nights.

Ingredients

  • 1 Leek
  • 4 russet potatoes
  • 1/3 cup of carrots diced
  • 2 tablespoons of minced garlic
  • 2 tablespoons of butter or Olive Oil
  • 2 tablespoons of plain Greek yogurt (Secret Ingredients)
  • 1/4 cup of half and half
  • 1/2 tablespoon of soy sauce (secret ingredients)
  • 2 tablespoons of nature’s seasoning
  • 5 cups of Broth (chicken or vegetable broth)
  • 1 Bay leaf
  • Green Onions (Optional garnish)
  • 2 Thyme Sprigs (Optional garnish)

Instructions

  1. To prepare the leek, cut the top of the leek leaves away just below where the leave are light green and the stalk resembles a trunk. Also remove the end of the stalk where the leek hairs are. 
  2. 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 can be very gritty. 
  3. Next place the half sliced trunks down and slice into then half-moons. Place chopped leeks in a salad spinner to wash and rinse.
  4. 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. 
  5. Turn the Instant Pot onto Saute mode. Place the butter (or olive oil) into the bottom of the pot. Once the butter has melted, add the leeks and carrots.
  6. Keep the sauté function on and cook the vegetables for 5 minutes. 
  7. Peel and cut potatoes into 1” cubes.
  8. Add garlic, bay leaf and spices to your Instant Pot. Add the chicken broth, soy sauce and half and half. Add the diced potatoes and submerge them. 
  9. Seal the Instant Pot lid and close the pressure valve. Pressure cook on high pressure for 20 minutes.
  10. Manually release pressure, once the Instant Pot soup has cooked using the quick release method.
  11. Add your Instant Pot potato leek soup to a blender, and blend until smooth and creamy. Add yogurt and stir.
  12. Let your it cool and serve soup in bowls. Garnish your Instant pot potato and leek soup with croutons, green onion and fresh thyme.

Notes

  • Select Russet Potatoes: These potatoes break down easily, contributing to a creamy soup consistency.
  • Avoid Overfilling the Instant Pot: Filling the pot no more than two-thirds full ensures proper pressure buildup and even cooking.
  • Choose High-Quality Stock: Opt for high-quality, preferably homemade, chicken or vegetable stock to enhance flavor. If using store-bought, select low sodium to control salt levels.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 1941mgCarbohydrates: 36gFiber: 4gSugar: 6gProtein: 10g

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