One of favorite soups to make is Instant Pot Potato Leek Soup. It is not only delicious and full of flavor, but it is economical as well.
And there is no better time to make it than in the middle of winter! It is a smooth, warming soup to help you warm up, even on the coldest days.
However, we also make it in the summer when the potatoes and leeks are freshly harvested. But unlike Instant Pot Potato Soup, this soup freezes well.
But there are a few key things you need to know before you make this Potato and Leek Soup.
Instant Pot Potato and Leek Soup
Rinse Your Leeks
First, be sure to rinse your leeks several times before adding them to your soup.
That is because leeks are typically grown in sandy soil. And the sand and dirt can easy get in between the layers. After slicing the leeks, Simply rinse them several times in a colander under cold water.
Be sure to move them around with your hands to release any stubborn dirt.
Yukon Gold Potatoes
Next, it is best to use Yukon Gold Potatoes for Potato Leek Soup. This way you can skip the peeling process if desired. Because you are going to use an immersion blender after the soup is cooked, it isn’t necessary to peel your potatoes.
However, if you choose to use a tougher skinned potato, such as a Russet potato, I would recommend peeling it first.
And if you are going for a low-carb, Keto meal, use peeled turnips instead! I promise, you won’t even notice the difference.
Turn the Instant Pot on the Saute mode. Once the display reads HOT, add in the butter and let it melt.
Next, add in the onions, leeks, and celery to soften for about 7 minutes. Then add in the garlic and continue to saute for an additional minute.
Press cancel and then add in the remaining ingredients for your Potato Leek Soup. Lock the lid in place and move the valve to the SEALING position. Pressure Cook/Manual on HIGH pressure for 15 minutes.
*Reminder – like with any pressure cooker recipe, it takes additional time for the pot to come to pressure. The more liquid in the recipe, the longer it takes.
Once the cook time is up, release the pressure by slowly moving the valve to the venting position. Carefully remove the lid and then take the bay leaves and thyme sprigs out.
Then use an immersion blender to puree the soup until smooth. Season as desired with salt, pepper and/or hot pepper flakes.
To serve your Instant Pot Potato Leek Soup, garnish with cooked, diced bacon, cheese and/or green onions, if desired.
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- 1/2 cup butter
- 1 medium onion, diced
- 3 leeks, chopped
- 1 rib celery, diced
- 3 cloves of garlic, minced
- 2 pounds medium Yukon gold potatoes, diced
- 2 cups cauliflower florets
- 5 cups chicken stock
- salt and pepper, to taste
- 2 leaves bay
- 4 sprigs fresh thyme
- Turn Instant Pot on Saute mode. Once the display reads HOT, melt butter in the inner pot and stir in onion, celery and leek.
- Cook until tender, about 7 minutes, stirring frequently. Add the minced garlic and continue to saute for 1 minute.
- Press Cancel and add in chicken stock, potato, cauliflower florets, salt, pepper, bay leaves and thyme.
- Lock the lid in place and move valve to SEALING. Pressure Cook/Manual on HIGH Pressure for 15 minutes. *Reminder - it will take additional time for the pot to come to pressure.
- Once the cook time is up slowly, quick release the pressure (QR).
- After the pressure is fully released, remove the lid, and carefully remove the bay leaves and thyme sprigs.
- Use an immersion blender to puree the soup. Add additional salt and pepper as needed.
- Serve with desired toppings such as cooked bacon bits, shredded cheese and/or green onions
Recipe provided by Make Your Meals
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g