What is Instant Pot Potato Leek Soup?
This simple countryside-style recipe tastes garden fresh and as though it could have been slow simmered all day; however, with the help of the Instant Pot, this soup comes together in mere minutes.
This is one of my favorite soups to make on “gray” days where the weather just wants to stay dreary. The nice thing here, is, you don’t have to prepare in advance, or even remember to set the slow cooker in the morning to enjoy this delightful soup at night. All in, this recipe requires only around ten minutes of hands on time.
What are the ingredients in Instant Pot Potato Leek Soup?
The foundation of this soup, much as the title indicates, is potatoes and leeks. A few other veggies and seasonings are added for flavor, most of which you likely have on hand at any given time anyways. Here I will tell you exactly what I use to make this soup as well as any substitutions that I have found to work particularly well. So, here is what you will need to make my Instant Pot Potato Leek Soup:
- Butter, I always use olive oil butter, but use your favorite
- A bunch of leeks (roughly 3 large or 6 small)
- A carrot, if you do not have a regular carrot, you can substitute about 10 chopped baby carrots
- Yellow potatoes
- Yellow potatoes are really important to ensure the correct cooking time in the pressure cooker for this dish.
- I like to leave the peel on the potatoes, but peeled will work just fine if that is your preference
- You could use full sized yellow potatoes or chopped baby Dutch yellow potatoes, cut to the same thickness
- Vegetable broth, if you are not concerned about maintaining a vegetarian dish, chicken broth could be substituted without affecting the quality of the soup
- Salt and pepper
- Crushed red pepper flakes
- Several dashes of hot sauce
- Milk or cream
How do I make Instant Pot Potato Leek Soup?
As I mentioned above, here is the best part! This soup takes mere moments of hands on time. Here are the simple steps:
- Prep your veggies:
- Halve or quarter your leeks (depending on their size) and thinly slice, approximately ⅛-¼” thick
- Remove the leaves from the celery and chop
- Peel and chop the carrot
- Scrub the potatoes well and quarter. Slice into approximately ¼” slices and set aside.
- If using baby potatoes, simply slice into rounds, do not quarter
- Give the base a quick saute
- Add the butter to the Instant Pot and set to saute. Once melted add the leeks, carrots and celery and cook, stirring for 3-5 minutes or until softened. When the veggies are done, turn off the saute function.
- Add the remaining soup ingredients, except for the milk or cream. Set to high pressure for 5 minutes and a 5 minute natural release before quick releasing any remaining pressure.
- Optionally, use an immersion blender, to blend approximately ¼ to ½ of the soup to thicken the base.
- Optionally, add approximately ¼ cup of milk, half & half, or cream to richen the base of the soup.
- Check for seasonings and you are ready to serve.
Can Instant Pot Potato Leek Soup be made in advance?
YES! This is one of my favorite things about this soup. It keeps VERY well. I like to make a batch on the weekends (or whenever I can find some time) to have some easy lunches or dinners on hand.
For me, I have found portioning the soup into individual servings is the easiest way to store the soup (whether from an entire batch or for leftovers). It makes reheating easier, makes on-the-go possible and seems to stay the freshest. I like to use wide mouth mason jars and these reusable lids which keep my servings fresh for nearly a week when refrigerated.
What should I serve with Instant Pot Potato Leek Soup?
These Pretzel Melt Sandwiches with Creamy Parmesan Dijon Sauce would allow you to dip, or even double-dip a melt-y sandwich and make for a filling meal perfect for a cold night but easy enough for a weeknight.
If you happen to be making Instant Pot Potato Leek Soup on the weekend, or any other day you happen to have more time, consider making some Spicy Cheese Bread to serve on the side. The cheddar and jalapenos of the bread will be a nice match for the creamy base of the soup and make for a heartier meal.
Want to keep things fast but still have a fresh side to go with dinner. These Air Fryer Garlic Knots are ALWAYS a hit, especially with kids, super easy to make and pair well with this soup.
Want to make a bit of a heartier meal? Try these Cranberry Glazed Meatballs which are great on slider buns, served over rice, or just on their own.
Make a lighter take on “soup and sandwich” with these Roasted Balsamic Flatbreads.
Love the mild heat of the Instant Pot Potato Leek Soup and want to keep it going, or perhaps, kick it up a bit. Try these Alabama Fire Crackers. They are the perfect spicy snack to accompany the soup, or maybe toss a few in for a touch of extra heat.
INSTANT POT POTATO LEEK SOUP
- 2 Tablespoons butter
- 1 bunch leeks white parts only
- 2 stalks celery
- 1 large carrot
- 1.5 lbs yellow potatoes
- 8 cups vegetable broth
- 2 teaspoons plus salt
- 1 teaspoon plus black pepper
- Generous pinch or to taste crushed red pepper flakes
- Several dashes of hot sauce
- ¼ cup milk or cream optional
- Halve the leeks (quarter if large) and thinly slice. Chop the celery, peel and chop the carrot. Scrub the yellow potatoes and quarter. Cut in approximately ¼” thick slices.
- Add the butter to the bowl of the Instant Pot and set to saute function. When the butter is melted, add the leeks, celery and carrots and saute, stirring, until beginning to soften, 3-5 minutes. Turn off the saute function.
- Add the potatoes, vegetable broth, salt, pepper, red pepper flakes and hot sauce to the bowl of the Instant Pot. Add the lid and set to manual high pressure for 5 minutes. After the cooking time is done, allow a natural pressure release of 5 minutes and then quick release any remaining pressure.
- At this point, you may wish to use an immersion blender to thicken the base of the soup a bit. Additionally you can add some milk or cream to provide a richer texture to the finished soup.
- Check for salt and pepper and serve immediately.
Baby Golden Dutch potatoes can be substituted for regular yellow potatoes, do not quarter, simply slice into ¼” rounds.
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