Instant Pot Potato Leek Soup Recipe

This Instant Pot Potato Leek Soup is a creamy and velvety recipe, which is made with tender potatoes and sweet leeks. It’s the ultimate comfort food, a classic soup made incredibly easy in the pressure cooker, ready in under an hour.

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Instant Pot Potato Leek Soup Ingredients

A classic combination for a rich, flavorful, and easy soup.

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 Goat Cheese & Pea 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

A step-by-step guide to this wonderfully rich and simple soup.

Sauté the Aromatics: Set your 6- or 8-quart Instant Pot to the “Sauté” function on high. Add the butter and let it melt. Add the leeks, celery, salt, and pepper. Cook, stirring, for 4 to 6 minutes until the vegetables are tender. Stir in the garlic and cook for 1 more minute until fragrant.
Pressure Cook the Soup: Add the broth, thyme sprigs, potatoes, and the bay leaf to the Instant Pot. Press “Cancel” to stop the sauté function. Secure the lid, make sure the steam valve is in the “Sealing” position, and set the pot to pressure-cook on high for 10 minutes.
Make the Crostini Topping: While the soup cooks, prepare the crostini. In a medium bowl, mash the thawed peas with a fork. Mash in the goat cheese, lemon zest, lemon juice, chives, salt, and pepper until well combined. Spread this mixture on the toasted baguette slices.
Blend and Finish: When the soup’s cooking time is up, carefully turn the valve to the “Venting” position for a quick pressure release. Once the pressure is fully released, remove the lid. Let the soup cool slightly, then remove the thyme sprigs and the bay leaf.
Serve: Use an immersion blender to puree the soup directly in the pot until it is completely smooth. Stir in the heavy cream. Ladle the hot soup into bowls, drizzle with a little extra cream, and sprinkle with fresh thyme leaves and pepper. Serve immediately with the goat cheese crostini on the side.

Recipe Tips

For the creamiest, most flavorful potato leek soup.

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 sliced pieces in a large bowl of cold water. Swish them around with your hands, and the grit will sink to the bottom. Use a slotted spoon to lift the clean leeks out of the water.
How to get the smoothest soup? An immersion (stick) blender is the easiest way to puree the soup directly in the Instant Pot with minimal cleanup. If you don’t have one, you can carefully transfer the soup in batches to a regular blender, but be sure to remove the center cap from the blender lid and cover it with a folded kitchen towel to allow steam to escape safely.
Can I make this on the stovetop? Yes, absolutely. Follow the same steps in a large Dutch oven or pot. After adding the broth and potatoes, bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for about 20-25 minutes, or until the potatoes are very tender, before blending.
Can I make this ahead of time? Yes, this soup is a perfect make-ahead meal. The flavors will continue to meld and deepen overnight. You can store it in the refrigerator and simply reheat it on the stovetop. Prepare the crostini just before serving for the best texture.

What To Serve With Potato Leek Soup

The crostini is the perfect pairing for this hearty soup.

This creamy and satisfying soup is a complete meal with the accompanying crostini, but it’s also wonderful with:

A warm, crusty baguette for dipping
A simple green salad with a vinaigrette
A sprinkle of crispy, crumbled bacon on top

How To Store Potato Leek Soup

This soup makes for fantastic leftovers.

Refrigerate: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
Freeze: Potato soup can be frozen, but be aware that the texture can sometimes become a little grainy upon thawing. For best results, let it cool completely and freeze without the heavy cream stirred in. You can then add the cream during the reheating process.

Instant Pot Potato Leek Soup Nutrition Facts

An estimated guide per serving (with crostini).

Calories: 550 kcal
Carbohydrates: 50 g
Protein: 15 g
Fat: 35 g

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

FAQs

Can I make this soup vegan?

Yes. To make it vegan, substitute the butter with olive oil or a vegan butter alternative, use a rich vegetable broth, and substitute the heavy cream with full-fat canned coconut milk or a cashew cream. For the crostini, use a vegan goat cheese alternative.

What’s the best potato for this soup?

Starchy potatoes like Russets are a great choice as they fall apart easily and create a naturally thick and fluffy soup. Creamier potatoes like Yukon Golds will also work beautifully and create a slightly denser, more velvety texture.

My soup is too thick/thin. How can I fix it?

If your soup is thicker than you’d like after blending, simply whisk in a little more broth or water until it reaches your desired consistency. If it’s too thin, you can turn the “Sauté” function back on and let it simmer for a few minutes to reduce and thicken.

Try More Recipes:

Potato Slab Pie Recipe
Steakhouse Mashed Potato Bowls Recipe
Potato and Leek Pizza Recipe