Instant Pot Potato Leek Soup is light, healthy and full of luscious flavor. It’s perfect for a quick weeknight meal.
It’s easy to get a flavorful meal on the table fast when you make this rich and creamy Instant Pot potato leek soup in the pressure cooker.
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If you are a fan of potato soup, you will love this easy potato leek soup recipe! It cooks quickly in your Instant Pot, so it’s a breeze to make a healthy dinner.
If you’ve never cooked with leeks before, this is a great recipe to start with. They add a delicate flavor to this soup and puree silky smooth for a delicious and cozy meal that’s healthy to boot!
Making this Instant Pot Leek Soup is easy. Everything is cooked directly in the insert of the Instant Pot, so you will have minimal cleanup. You can serve this soup on its own for a light lunch or pair it with a sandwich or a salad to make it a full meal.
More Cozy Soups to Try:
- Instant Pot Potato Soup
- Instant Pot Cheesy Cauliflower Soup
- Instant Pot Broccoli Soup
- Best Instant Pot Soup Recipes
What Are Leeks?
Leeks are a long green vegetable with a mild, sweet onion flavor. They look like a giant green onion and are related to both onions and garlic.
Leeks are mild and earthy and can be used in place of (on in addition to) onions in most recipes. When sliced, they cook up very similarly to onions.
The tricky part of using leeks is getting them clean. As they grow, dirt can become trapped between their tight layers, and you want to remove any dirt before cooking with them.
The best way to cut and clean leeks is to cut off the dark green parts, then cut them in half longways. Next, you’ll slice the leeks into half-moons.
Swirl them around in a bowl of water, then toss everything into a colander and give them a good rinse to remove any dirt.
Dry the leeks well with a towel, in a colander, or in a salad spinner to remove excess moisture before proceeding with the recipe.
How Do You Make Potato Leek Soup in the Pressure Cooker?
It’s really easy to make this rich and creamy pressure cooker potato leek soup.
Ingredients You’ll Need:
- Unsalted Butter (or olive oil for dairy-free)
- Russet potatoes
- Chicken or vegetable broth
- Better than Bouillon Chicken Base
- Dried thyme
- Bay leaf
- Black pepper
- Ground nutmeg
How to Make It:
(Full printable recipe is available below)
Saute the veggies. First, you’ll melt butter in the instant pot using the saute function. Add in the leeks and diced onions and cook until soft, about 5 minutes. Add in the garlic and stir until fragrant.
Cook the soup. Next, you’ll turn off the saute function and add the diced potatoes, broth, chicken base (if using), thyme, bay leaf, salt, pepper, and nutmeg.
Close and seal the lid and set it to 7 minutes at high pressure.
Puree and serve. Last, you’ll allow for a 10-minute natural release of pressure followed by a quick release of any remaining pressure.
Remove the bay leaf and use an immersion blender to puree the soup to desired consistency.
Notes and Adaptations:
- When pureeing the soup, you can leave this soup chunky or make it as smooth as you like. Both ways are delicious.
- Feel free to top with sliced green onions, a swirl of sour cream, or bacon crumbles if desired.
- You can make this potato leek soup in the Instant Pot with no cream, and it’s so silky and smooth. If you want a creamier soup, stir in one cup of cream or coconut milk before pureeing.
- For a vegan or dairy-free version, you can use olive oil or coconut oil instead of butter, vegetable broth instead of chicken broth, and omit the chicken base.
- 2 TBSP unsalted butter (use olive oil or coconut oil if dairy-free/vegan)
- 2 large leeks, washed well and sliced (white and light green parts only; discard dark green portion)
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 3 large Russet potatoes, peeled and diced into 1/2" pieces
- 3 cups chicken or vegetable broth
- 1 tsp Better than Bouillion chicken base (optional--omit for vegan or dairy-free)
- 1/4 tsp dried thyme
- 1 bay leaf
- 1/2 tsp salt
- 1/4 tsp black pepper
- pinch of ground nutmeg
- Melt butter in the insert pot of the Instant Pot using the Saute function. Add sliced leeks to the melted butter.
- Add diced onions and stir well to combine. Allow leeks and onions to cook until softened, stirring occasionally, for about 5 minutes.
- Add garlic and stir. Cook until it becomes fragrant, about a minute or less.
- Turn off the Saute function by pressing Cancel. Add diced potatoes, broth, chicken base (if using), thyme, bay leaf, salt, pepper, and nutmeg.
- Close lid and set vent to the sealed position. Select a cook time of 7 minutes at high pressure.
- After the cook time is complete, allow a 10 minute natural release followed by a quick release of remaining pressure.
- Remove the bay leaf and use an immersion blender to puree to your desired consistency, making it as smooth or chunky as you desire.
Feel free to top with sliced green onions. You can also add a swirl of sour cream or bacon crumbles on top if not dairy free/vegan.
If you need this soup to be dairy free or Vegan, you can swap in olive oil or coconut oil instead of butter. The chicken base also has traces of milk in it, so you'll need to omit that. Use vegetable broth to make this vegan.
Amount Per Serving: Calories: 380Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 87mgSodium: 469mgCarbohydrates: 37gFiber: 4gSugar: 3gProtein: 24g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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