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I'm thrilled to share my go-to instant pot potato leek soup recipe! This comforting dish combines creamy potatoes with delicate leeks for a luxurious meal that's ready in no time. As someone who loves hearty soups but hates spending hours in the kitchen, this recipe has become my secret weapon. Rich, velvety, and packed with flavor, it's perfect for chilly evenings or when you need a quick, satisfying dinner. Trust me, once you try this, you'll wonder how you ever lived without it!
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.
Read more: Instant Pot Loaded Potato Soup Recipe
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.
Instant Pot Potato Leek Soup Recipe
Equipment
- Instant Pot
- Immersion Blender
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 4 leeks sliced
- 4 potatoes peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- to taste salt
- to taste pepper
- chopped chives for garnish
Instructions:
- Set the Instant Pot to sauté mode and add a bit of oil.
- Sauté the leeks until softened, about 5 minutes.
- Add the potatoes, vegetable broth, salt, and pepper.
- Close the Instant Pot lid and set to manual high pressure for 10 minutes.
- Once done, do a quick pressure release and open the lid.
- Blend the soup using an immersion blender until smooth.
- Stir in the heavy cream.
- Serve hot, garnished with chopped chives.
Notes:
Nutrition value:
Keywords:
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.
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