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Instant Pot Potato Leek Soup Recipe Instant Pot Potato Leek Soup Recipe


Instant Pot Potato Leek Soup Recipe

Written by: Lucas Johnson

This potato leek soup is my go-to comfort food. It's creamy, hearty, and packed with flavor. Whipping it up in the instant pot makes it a breeze. Perfect for chilly nights!

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Ah, the comforting warmth of a delectable potato leek soup can't be beaten on a cool evening. Let me share my tried-and-true instant pot version that's delightfully rustic, creamy, yet simple to whip up. It's all the soul-soothing deliciousness you want in a bowl. Trust me, once you've crafted this gem in your kitchen, you'll make it again and again. It's just that good! Ready to whip up some magic with me? Let's go!

Ingredients for Instant Pot Potato Leek Soup

  • Leeks: Adds a mild onion flavor and sweetness, creating a flavorful base for the soup without overpowering other ingredients.
  • Potatoes: Provide a creamy texture and hearty consistency to the soup, making it filling and satisfying as a main dish.
  • Vegetable broth: Infuses the soup with savory depth and richness, enhancing the overall flavor profile of the dish.
  • Heavy cream: Adds richness and creaminess to the soup, balancing out the flavors and creating a velvety smooth texture.
  • Chives: Garnish with a fresh and mild onion flavor, adding a pop of color and freshness to the finished dish.

Kitchen Tools Required

  • Instant Pot: Essential for pressure cooking the soup quickly while retaining flavors and nutrients.
  • Immersion Blender: Perfect for blending the soup to a smooth consistency right in the pot without transferring to another container.

Serves: 4 people

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes


  • 4 leeks, sliced
  • 4 potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Chopped chives for garnish


  1. Set the Instant Pot to sauté mode and add a bit of oil.
  2. Sauté the leeks until softened, about 5 minutes.
  3. Add the potatoes, vegetable broth, salt, and pepper.
  4. Close the Instant Pot lid and set to manual high pressure for 10 minutes.
  5. Once done, do a quick pressure release and open the lid.
  6. Blend the soup using an immersion blender until smooth.
  7. Stir in the heavy cream.
  8. Serve hot, garnished with chopped chives.

Nutritional value:

Per Serving in Calories: 320 kcal | Carbohydrates: 45 g | Protein: 5 g | Total Fat: 15 g | Saturated Fat: 9 g | Trans Fat: 0 g | Monounsaturated Fat: 4 g | Polyunsaturated Fat: 1 g | Cholesterol: 50 mg | Sodium: 800 mg | Dietary Fiber: 5 g | Sugar: 5 g | Calcium: 120 mg | Potassium: 800 mg | Iron: 2 mg | Vitamin A: 500 µg | Vitamin C: 20 mg

Can You Make Potato Leek Soup Ahead of Time?

Make Ahead Instructions

  • Prepare the soup as directed but do not add the heavy cream.
  • Let the soup cool completely before transferring to an airtight container.
  • Refrigerate for up to 3 days.
  • When ready to serve, reheat the soup on the stove, stir in the heavy cream, and garnish with chives.

Freezing Instructions

  • Cool the soup completely before transferring to a freezer-safe container.
  • Leave some space at the top for expansion.
  • Freeze for up to 3 months.
  • Thaw in the refrigerator overnight before reheating on the stove, adding heavy cream, and garnishing with chives.

Leeks are a great source of prebiotic fiber, which can help promote a healthy gut microbiome.

Common Questions About Making Instant Pot Potato Leek Soup

Can I use regular milk instead of heavy cream in this recipe?
Yes, you can substitute heavy cream with regular milk for a lighter version of the soup.
How long can I store the leftover potato leek soup?
You can store the leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze this potato leek soup?
Yes, you can freeze the soup in a freezer-safe container for up to 3 months. Thaw and reheat before serving.
Do I need to peel the potatoes for this recipe?
Yes, it's recommended to peel the potatoes before dicing them for a smoother texture in the soup.
Can I make this soup on the stovetop instead of using an Instant Pot?
Yes, you can make this soup on the stovetop by simmering the ingredients until the potatoes are tender, then blending and adding cream.

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