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.

Jump to:
Why Make Potato Leek Soup
When it comes to comfort food, potato soup always wins. This version has more flavor, is simple, inexpensive, and can be made in your Instant Pot. Whether you make this as a meal by itself or a starter to an entrée, it's going to become a favorite addition to your menu.
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.
Ingredients for Leek and Potato Soup
- 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.

How to Make Instant Pot Leek Potato Soup

Step One: 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. Next place the half sliced trunks down and slice into then half-moons. Place chopped leeks in a salad spinner to wash and rinse.

Step Two: 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.

Step Five: Peel and cut potatoes into 1” cubes. 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.

Step Six: 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.

Step Seven: Add your Instant Pot potato leek soup to a blender, and blend until smooth and creamy. A\dd yogurt and stir.

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

Tips for Making Leek Potato Soup
If you've never made this soup before, check out our tips below!
- 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.
Variations and Toppings for Potato Leek Soup
Dress up this recipe with a few minor changes! Below are some ideas that are excellent.
- Add crispy bacon to your leek and potato soup for a smoky twist.
- Introduce some heat by adding sliced jalapenos or a dash of your favorite hot sauce.
- Swap regular potatoes for sweet potatoes for a slightly sweeter version of this classic soup.
- Garnish with cheese, crispy bacon, sour cream (or Greek yogurt), cream cheese and green onions for a loaded baked potato-style soup.
- Finely chopped fresh herbs can enhance the overall freshness and flavor profile of the soup.
- A light drizzle of quality olive oil or truffle oil adds richness and depth to the soup.
- Homemade or store-bought croutons provide a delightful crunch and can be seasoned to complement the soup.

How to Store Leftover Leek Soup
- 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.
Serve Soup With One of These
- 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
Nature's seasoning is a blend of Salt, Black Pepper, Sugar, Spices, Natural Onion Flavor, Natural Garlic Flavor, Parsley, and Celery Seed. You can buy nature seasoning from a supermarket or you can make your own Homemade nature seasoning.
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.

Instant Pot Leek and Potato Soup
Ingredients
- 1 Leek
- 4 Russet Potatoes
- ⅓ cup Carrots Diced
- 2 tablespoons Minced Garlic
- 2 tablespoons Olive Oil
- 2 tablespoons Greek yogurt
- ¼ cup Half and Half
- ½ tablespoon Soy Sauce secret ingredients
- 2 tablespoons Nature’s seasoning
- 5 cups Broth chicken or vegetable broth
- 1 Bay leaf
- Green Onions Optional garnish
- 2 Thyme Sprigs Optional garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- Peel and cut potatoes into 1” cubes.
- 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.
- 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.
- Add your Instant Pot potato leek soup to a blender, and blend until smooth and creamy. Add yogurt and stir.
- Let your it cool and serve soup in bowls. Garnish your Instant pot potato and leek soup with croutons, green onion and fresh thyme.
Leave a reply