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IP Potato Leek Soup
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5 from 7 votes

Instant Pot Potato Leek Soup

This is an easy instant pot potato leek soup recipe that is ready in 30 minutes from start to finish so it’s the perfect meal for busy families.
Prep Time9 minutes
Cook Time11 minutes
Servings: 5
Calories: 268
Author: Julia

Ingredients

  • 2 tablespoons Unsalted Butter , see note 1 (30 grams)
  • 1 Medium Onion
  • 2 Large Leeks , see note 2 (320 grams)
  • 1 Garlic Clove , pressed
  • 2 pounds Potatoes , cut into small cubes, see note 3
  • 4 cups Vegetable Stock , see note 4 (1 liter)
  • ½ teaspoon Salt
  • A generous pinch of black pepper
  • Fresh Flat-Leaf Parsley , about 2 tablespoons chopped
  • ½ cup Heavy Cream , see note 5 (120 milliliters)

Recommended Products

  • My Favorite Instant Pot
  • Hand Blender
  • Vitamix Blender (with Self-Cleaning Container)

Instructions 

  • Press the SAUTE button. Add butter to the inner pot of your pressure cooker. Let it melt. Add finely chopped onion and leek and saute for 2 minutes, stirring occasionally.
  • Add pressed garlic and saute for a further minute or so.
  • Add potatoes and stock and give everything a mix. Cover with lid and lock it into its position. Turn the steam release valve to SEALING. Press PRESSURE COOK (or MANUAL) and set time to 7 minutes.
  • When the cooking cycle is finished, manually release steam (be careful - it’s hot). Turn on SAUTE and add in the rest of the ingredients. Let it cook for about a minute before turning it off. Use an immersion blender to puree the soup. Taste it and add more seasoning, if needed.
  • Enjoy!

Video

Notes

  1. Butter - I am using unsalted butter to control the amount of sodium in this recipe. You can use salted butter, but I recommend adding less salt at the end, taste it and only add more if it is needed.
  2. Two large leeks yield about 4 cups of chopped leeks.
  3. I cut potatoes into small cubes to reduce the cooking time. If you cut them into large chunks increase the cooking time to 9-10 minutes.
  4. Vegetable stock can be substituted with chicken stock (if you are not a vegetarian). I used regular stock. If you use low-sodium stock, you will need to add more seasoning.
  5. Heavy cream (double cream) can be substituted with half and half (single cream), Greek yogurt or even sour cream. Just note that each substitution will give you a slightly different flavor: e.g. Greek yogurt and sour cream will turn the soup slightly sour. Half and half will make it thinner and lighter, heavy cream thicker and richer.
  6. You should get almost 2 quarts (2 liters) out of this recipe. This should be enough for 5 people when using 1.5 cup per person.
  7. This recipe was developed for a 6-quart (6-liter) instant pot pressure cooker.
  8. The overall time does not include time needed for the pot to come to pressure (count with about 10 minutes).
  9. If you prefer this soup thicker, use only 3 cups of stock instead of 4.
  10. If you don’t have an immersion blender, you can use a stand blender instead.
  11. For more tips and substitution ideas, please read the full post above this recipe card.
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: Potato Leek Soup Recipe
Nutrition Facts
Instant Pot Potato Leek Soup
Amount per Serving
Calories
268
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
45
mg
15
%
Sodium
 
1020
mg
44
%
Potassium
 
863
mg
25
%
Carbohydrates
 
33
g
11
%
Fiber
 
6
g
25
%
Sugar
 
4
g
4
%
Protein
 
6
g
12
%
Vitamin A
 
1484
IU
30
%
Vitamin C
 
27
mg
33
%
Calcium
 
96
mg
10
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
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