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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.
Really enjoy this soup. So quick and easy. It is part of our regular rotation. Thank you for sharing!
That’s great, Brenda! Thank you.
This is a great, quick n easy soup for the IP. I followed it exactly but halving amounts as I only had 2 leeks on hand.
A keeper.
Thanks for sharing it.
5 stars.
This was the very first thing I made in my Instant Pot. It’s definitely a favorite. It was easy to cut the ingredients in half for my 3 qt. IP. So yummy and perfect for a cold, rainy day. It’s definitely a keeper!
That’s great, Teri! Thank you for letting me know!
First, wonderful, easy recipe (that surprised me) New instapot user!. 2 notes:
1) would be helpful to include that this recipe will work in a 3 quart Instant. and
2) Reminder to remove the bay leaf before pureeing!! I forgot (not awful, but will do it next time for sure.
Thank you. – Yum!
Hi Paulette. Thank you. I will make a note about the bay leaf! So glad you liked it!
so good barely even needed the milk. i just did a splash. Very flavorful and cozy for the winter.
Perfect soup, thank you so much! I was curious, can I safely double this in my 8 quart Ninja Foodi?I wanted to make some for neighbors that are shut-ins.
Thanks again!
I’m glad you liked it! I think you can safely double it in the 8 qt. Do a full natural release to avoid any soup spewing out with the steam from pressure release.
I’m pretty new to my Instant Pot (and loving it so far), but this was super easy and came out DELICIOUS! Thanks for sharing. 🙂
This soup was perfect! Thank you for adapting and sharing it. I recommend no substitutions if you’re after the traditional flavors- don’t leave out the nutmeg folks. I’ve been growing weary of testing new recipes from blogs, so many don’t work as expected. But this one is quintessential vichyssoise with the ease of the Instant Pot. The only thing I’ll do differently next time is use a tiny bit of the finely chopped chive option instead of the parsley as the garnish. My parsley seemed very strong tasting and I think a bit of chive will better compliment the leek. Ate it hot last night with dinner and can’t wait to bring it to lunch cold today. Thanks again Sandy, to you and your grandpa. 🙂
Hi, I’m so glad you liked this recipe! Thank you for the nice review!
Do you need to peel potatoes, assume not. Also is the flour necessary? Trying to keep it gluten free.
Hi Jackie, I don’t peel them if using the gold potatoes. I do like to peel the russets. Flour is not necessary. You can use a GF option to thicken it at the end. Maybe potato starch.
Hey there, I used your recipe as a guide for making my first instant pot potato leek soup. It was delicious. I love how the pressure cooker infuses the flavors. It was so leeky! I did only a couple things different. I added two heaping tablespoons of white miso in place of cream. Also, rather than cubing the potatoes, I cooked them halved. After the cooker was done, I scooped them out, blended the rest of the soup with an hand held blender and then ran the potatoes through a potato ricer. It’s extra work, but the ricer really does make the texture of the soup extra velvety.
Anyway, thanks again for your recipe. Its my go to guide for this soup from here on out. Cheers!
Absolutely delicious. Does this soup freeze well?
Yes.
I doubled the recipe, its amazing! Will definitely make again. Thanks so much for sharing!
Awesome, Chris! Thank you for your review!
Hi Sandy – for doubling this recipe do you change the minutes of the pressure cooking to double?
Nope, just keep the cook time the same.