Instant Pot Potato Leek Soup
This Instant Pot Potato Leek Soup is so delicious. With only a few ingredients, it can easily made vegan because it has no cream.
This is a hearty thick soup that you can make into a meal with a piece of bread for dunking and a nice salad. Of course, you could thin it out if you are looking for a lighter soup.
Did you know that traditional potato soup actually did not have any heavy cream in it? Nope. So if you swap out the butter with a vegan alternative, then it is 100% vegan, gluten free and dairy-free.
Making it in your Instant Pot could not be easier and only takes a few minutes, so you could easily make it when you get home from work!
What are leeks?
Leeks are in the same family as onions and scallions (Allium). Leeks are their larger cousin and are grown in very deep soil. More soil is added to the top as they grow to make them more tender.
The only parts of the leek you want to eat are the white and light green parts. These were under ground. The dark green or bluish green tops were above ground and will be tough.
Since leeks are grown under ground they get very dirty inside as the grow. Therefore, you need to wash them carefully to lose any grit.
How to wash leeks
To remove all of the soil from the leeks, cut off top dark tips and root end. Slice leek in half lengthwise. Then slice crosswise into ½ inch thick slices.
Now soak the slices for about 5 minutes in cold water. Use your hands to move the slices so that any stubborn particles are loosened from leeks. I use my salad spinner.
Dump the water they soaked in and then rinse with cold water with the sprayer attachment for your faucet, if you have one. If not then just rinse them very well.
Either place the washed slices in a colander to drain or use a salad spinner to remove the excess water from them. Now you are all set to cook with them.
What you need
- potatoes
- leeks
- vegetable stock
- thyme
- bay leaf
- garlic cloves
- butter
- oil
- salt and pepper
How to make instant pot potato leek soup
- Slice and wash leeks. See instructions for how above.
- Chop garlic.
- Add butter and oil to pressure cooker.
- Add leeks and garlic. Turn IP on sauté mode.
- Sauté leeks for a few minutes until softened.
- Chop potatoes.
- Add broth to leeks and scrape bottom of pan.
- Add potatoes and spices and salt and pepper.
- Install lid. Turn valve to sealing position. Set instant pot to manual mode, high pressure for 10 minutes.
- Let instant pot slow release (in other words leave it alone for 10 minutes). Release remaining pressure manually.
- Using an immersion blender or batches in a blender, puree soup until creamy.
Yummy variations
- Add parmesan cheese or better yet the leftover rind from a chunk of parmesan. These flavor soups beautifully.
- Add chopped chives or parsley for garnish.
- sour cream or creme fraiche
- try some crispy bacon bits
What to serve it with for a delicious dinner
Serve soup alongside a side salad and chunk of crusty bread for dipping and you’ll have a complete meal.
How to store it
This soup will stay refrigerated for 4 days or so. For longer storage, see below.
Can you freeze potato leek soup?
Absolutely. This soup freezes very well and will stay fresh for 4-6 months.
Pro tips for making this soup
- If you are using a thin skinned potato, like Yukon gold, there is no need to peel. If you’re using a thick skinned potato, like Russet potatoes, you should peel them.
- If you don’t peel them your immersion blender will collect a lot of the skins. Some will be blended in.
- Start with a little salt and then taste and adjust your seasonings after the soup is blended.
- Use fresh thyme, if you have it. You can just add a sprig of thyme and then remove it before blending, or remove the tiny leaves from the stems and add them.
- If you would like to thin the soup out, add more vegetable stock and mix it in well.
- If you would like to make a chunky potato soup, chop the potatoes into bite sized pieces. Then before blending, remove some of the chunks. Blend soup, add the whole chunks back in.
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More easy Instant pot recipes
Other delicious soups
Tools I use
This Instant pot potato leek soup comes together in less than 30 minutes and makes a hearty lunch or dinner for any day of the week!
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I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
Instant Pot Potato Leek Soup
Ingredients
- 1 Tbsp butter
- 1 Tbsp olive oil
- 2 large leek
- 4 cups vegetable stock
- 1 bay leaf
- ½ tsp dried thyme or sprig fresh thyme
- 2 lbs Potatoes
- 2 cloves garlic
Instructions
- Cut dark green parts and root end off of leeks. Then cut them in half lengthwise. Slice into ½" thick half rounds. Soak these in cold water for a few minutes, moving them around with you hands to remove stubborn dirt. (I use a salad spinner). Drain off the water. Add to colander (or use your salad spinner to let the water drain from leek slices.2 large leek
- Add butter and oil to instant pot. turn on saute mode.1 Tbsp butter, 1 Tbsp olive oil
- Add leeks and saute for about 5 minutes, turning occasionally. When leeks are softened, and garlic. Stir around for another minute.
- Add vegetable stock (or chicken stock to instant pot. Scrape up any browned bits off of the bottom.4 cups vegetable stock
- Place potatoes, spices and salt and pepper in the instant pot. Soup will be whiter if you peel the potatoes.1 bay leaf, ½ tsp dried thyme, 2 lbs Potatoes, 2 cloves garlic
- Set pot to manual mode. Then set timer for 10 minutes. Once time is done, let Instant pot naturally release pressure. In other words leave it alone. Then release the remaining pressure by switching the vent switch to vent.
- Remove bay leaves and the sprig of fresh thyme.
- Using an immersion blender or place multiple batches in a regular blender, blend soup until smooth.
- Taste. Adjust seasoning to your liking.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- If you are using a thin skinned potato, there is no need to peel. If you’re using a thick skinned potato, like Russets, you should peel them.
- If you don’t peel them your immersion blender will collect a lot of the skins. Some will be blended in.
- Start with a little salt and then taste and adjust your seasonings after the soup is blended.
- Use fresh thyme, if you have it. You can just add a sprig of thyme and then remove it before blending, or remove the tiny leaves from the stems and add them.
- If you would like to thin the soup out, add more vegetable stock and mix it in well.
- If you would like to make a chunky potato soup, chop the potatoes into bite sized pieces. Then before blending, remove some of the chunks. Blend soup, add the whole chunks back in.
Yum! We love making soup in the Instant Pot, and this potato leek soup sounds great for spring. Will be making it soon.
I love leeks. They spell spring for me. Thanks Biana!
WOW! What a great alternative to our family soup round-up it is! This leek soup is yummy and delicious. I made it for our lunch today.
I’m so glad that you like it Irina! Thanks for trying it.
I loved this soup! I think thyme is a must use herb for any soup, especially one with potatoes. Will be making this again!
Great! So glad you liked it Kristina. Have a nice weekend.
This soup sounds so good! i love making soups in my Instant Pot and you cannot beat a potato leek soup.
It really is yummy! Thanks Bintu!
Potato soup is my go to comfort food!! I never thought to try it in the instant pot, it would save so much time! Thanks for sharing.
You’re welcome Whitney! I hope you like it.