Instant Pot Potato Leek Soup Recipe

This Instant Pot Potato Leek Soup Recipe is a creamy and velvety recipe, which is made with fresh leeks and russet potatoes. It’s the ultimate comfort food recipe, ready in about 40 minutes.

Jump to Recipe

Instant Pot Potato Leek Soup Ingredients

For the Soup:

• 3 Tbsp. salted butter
• 3 large leeks, white and light green parts only, thinly sliced and rinsed
• 2 stalks celery, chopped
• 2 tsp. kosher salt
• 1/2 tsp. black pepper, plus more to taste
• 3 garlic cloves, chopped
• 6 cups vegetable broth
• 6 sprigs fresh thyme, plus leaves for topping
• 4 medium russet potatoes (about 2 1/2 pounds), peeled and quartered
• 1 bay leaf
• 1 cup heavy cream, plus more for topping

For the Crostini:

• 1 cup frozen peas, thawed
• 4 oz. goat cheese, at room temperature
• 1 tsp. grated lemon zest, plus 1 tablespoon lemon juice
• 1 Tbsp. chopped fresh chives
• 1/4 tsp. kosher salt
• 1/4 tsp. black pepper
• 12 baguette slices, toasted

How To Make Instant Pot Potato Leek Soup

To Make the Soup:

1. Sauté the Aromatics: Set a 6- to 8-quart Instant Pot to the “Sauté” function on high. Add the butter and let it melt. Add the sliced leeks, chopped celery, salt, and pepper. Cook, stirring frequently, until the vegetables are tender, which should take about 4 to 6 minutes. Stir in the chopped garlic and cook for 1 more minute until fragrant.
2. Pressure Cook: Add the vegetable broth, thyme sprigs, quartered potatoes, and the bay leaf to the pot. Secure and lock the lid, ensuring the steam valve is in the “Sealing” position. Set the pot to pressure cook on high for 10 minutes.
3. Release Steam and Purée: When the cooking time is up, use a kitchen towel to carefully turn the valve to the “Venting” position for a quick release of steam. Once the steam has fully escaped, remove the lid. Let the soup cool for a few minutes. Remove and discard the thyme sprigs and bay leaf. Use an immersion blender to purée the soup until completely smooth.
4. Finish the Soup: Stir in the heavy cream until well combined. Taste and adjust seasoning with more salt and pepper if needed.

To Make the Crostini:

1. Mash the Topping: In a medium bowl, use a fork to mash the thawed peas. Add the room-temperature goat cheese, lemon zest, lemon juice, chopped chives, salt, and pepper. Continue to mash and mix until everything is well combined.
2. Assemble and Serve: Spread the pea and goat cheese mixture onto the toasted baguette slices. Ladle the hot soup into bowls, drizzle with a little extra heavy cream, and sprinkle with fresh thyme leaves and black pepper. Serve immediately with the crostini on the side.

Recipe Tips

• How to properly clean leeks: Leeks are notorious for trapping dirt and sand between their layers. The best way to clean them is to slice them first, then place the slices in a large bowl of cold water. Swish them around with your hands to dislodge any grit, then let them sit for a minute. The dirt will sink to the bottom, and you can scoop the clean leeks out from the top.
• Can I make this without an Instant Pot? Yes. Follow the same steps in a large Dutch oven or soup pot. After adding the broth and potatoes, bring the soup to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the potatoes are very tender. Then proceed with puréeing.
• Why use an immersion blender? It’s the safest and easiest way to purée hot soup directly in the pot, minimizing cleanup and the risk of burns from transferring hot liquid to a traditional blender.
• How to make it dairy-free: To make this soup dairy-free, use olive oil or a vegan butter substitute in place of the butter, and substitute the heavy cream and goat cheese with full-fat coconut cream and a dairy-free cream cheese alternative.

How To Store Potato Leek Soup

• Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The crostini topping should be stored separately.
• Freeze: This soup freezes well. Let it cool completely, then pour it into freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator and reheat gently on the stove.

Potato Leek Soup Nutrition Facts

• Calories: 450-500 kcal (per serving, including crostini)
• Fat: 28g
• Carbohydrates: 40g
• Protein: 12g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Chicken Alfredo Soup Recipe
• Jake Cohen’s Roasted Chicken Matzo Ball Soup Recipe
• French Onion Soup Stuffed Mushrooms Recipe