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Instant Pot Potato Leek Soup is a classic, simple, delicately flavored soup. Enjoy this delicious creamy, but light, pressure cooker Potato Leek Soup with some nice crusty bread for a wonderful meal!
Potato Leek Soup in the Instant Pot
Today I’m sharing one of my Grandpa’s recipes with you. It is a very simple Potato Leek soup that I tweaked just a little so you can easily make it in your Instant Pot electric pressure cooker (because I just love making soup in my IP!). My Nana and Grandpa were great cooks. I love to make their recipes.
This is one of the recipes from Grandpa’s side of the family. He said it’s a Welsh recipe. I’m not sure, but have seen references to that. I think like many recipes, each region has their own version and claims it as their own.
Is This the Same as Vichyssoise?
This Potato Leek Soup is very good hot, though in the Summer we would often eat it chilled, then it is called vichyssoise.
Can I Make Potato Leek Soup Without Dairy?
Yes, you can make dairy-free potato leek soup by substituting non-dairy milks like almond milk or coconut milk for the half and half, and using vegan butter or more olive oil instead of butter.
This soup is easy enough to make on the stove, but I prefer making it in my pressure cooker. Instant Pot Leek and Potato Soup is easy to prepare, and doesn’t take long at all to cook and get the leeks super tender.
Instant Pot Minestrone Soup
Instant Pot Easy Tomato Soup
Instant Pot Taco Soup
Instant Pot Mulligatawny Soup
Instant Pot Creamy Chicken Gnocchi Soup
One thing’s for sure, it is a simple and tasty soup. I hope you like it!
My family has enjoyed my Grandpa’s Potato Leek Soup recipe for years. Now I’m sharing it with you! Often times the recipes that we remember from childhood are the simplest ones.
Our family recipes are some of my greatest treasures. Each one has a story. and brings to life all of the wonderful memories from the good old days.
Instant Pot Potato Leek Soup
Equipment
- 6 quart Electric Pressure Cooker
Ingredients
- 2 Tablespoons Olive Oil
- 3 Tablespoons Butter
- 4-5 large Leeks, 5-6 cups sliced
- 2 cloves Garlic, pressed or minced
- 2 Tablespoons Flour
- 5-6 cups Chicken Broth (or vegetable broth)
- 1 Bay Leaf
- 1 teaspoon Salt
- ¼ teaspoon White Pepper (or black)
- 1 ½ lbs Gold Potatoes, cubed
- ⅛ teaspoon Nutmeg (optional)
- ¾ cup Half and Half (or heavy cream, for lower fat use milk)
Garnish
- Chopped Chives (or parsley)
- Sour Cream
- Bacon (cooked and chopped)
Instructions
- Clean and slice leeks into half-moon shapes. Cut off the dark green part, trimming to the part where the color is a pale green. Rinse well to get the dirt out of the layers.
- Press the Sauté button on the Instant Pot. When the display reads 'Hot', add the oil and butter.
- Add the leeks and stir. Cook until soft, stirring occasionally. It's fine if they brown a little.
- Add garlic and cook for about 30 seconds, until fragrant, stirring frequently.
- Sprinkle the flour over the leeks and stir. Cook for a minute to get the raw taste out of the flour.
- Stir in the broth. Be sure to dissolve the flour and scrape the bottom of the pot so you don't get a "burn" issue.
- Add the bay leaf, salt, pepper, and the potatoes, nutmeg. Stir.
- Put the lid on the pot and set the steam release knob to the Sealing position.
- Press the Manual (or Pressure Cook) button, and the +/- button to select 7 minutes.
- When the cooking cycle has ended, let the pot sit undisturbed to naturally release the pressure for 15 minutes. Then manually release the remaining steam.
- When the pin in the lid drops, open it and stir the soup. Remove the bay leaf. Then use an immersion blender to puree it. If you don't have an immersion blender, you can use a blender, pureeing the soup in small batches very carefully.
- Stir in the half and half.
- Taste and adjust salt, if needed.Garnish with chopped chives and sour cream.
- Serve hot or chilled.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my favorite leek soup ever! Thank you for sharing your Grandpa’s recipe with us! Now I just need to find a good leek broth recipe to use the leek tops.
Turned out great! The recipe is missing the part where you add in the potatoes.
I’m glad you liked it. The potatoes are mentioned in Step 7 with the bay leaf, salt, and pepper. Thank you for your comment!
So, if making this soup without a scale would the amount of potatoes be approximately 4 3/4 cups of cubed raw potatoes?
1 lb potatoes yeilds about 2 1/2 cups diced
This soup tastes pretty good, but it is a little plain, and mine came out way thicker than my preference would be.
This is a simple soup. You can add more salt, garlic, or some chicken bouillon to bump the flavor. If it is too thick use 6 cups of broth instead of five. Hope that helps.
We had this with grilled cheese sandwiches and it was so good. I did add an extra clove of garlic as mine were small.