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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 soup is so delicious I could eat it every day! Most of the time we don’t even add the sour cream and chives (although they are great additions). I serve this for dinner as suggested—with a nice crusty bread. Perfect for a cold evening!
Just getting back to a diet plan that works for me using caloric density as a guide to weightloss and was looking for heart healthy recipes.
I found this one using leeks and potatoes in a soup.
I used red potatoes since that is what I had on hand. My soupl was a little thin because I only had 3 leeks and 4 medium potatoes to use and kept the liquids the same but the preparation is a snap and very tasty if a little on the bland side. I feel that if I had used the recipe quantities called for that would have increased the earthiness a bit but at least for me it was very pleasing as far as taste and mouth feel. I will definitely be making it a part of my go to meals.
This recipe is great! I only had 2 leeks and red potatoes so I added celery and mushrooms to fill it up and it’s perfect. I didn’t add the half and half to keep it mostly dairy free and with the added veggies it thickened it up fine.
Wonderful soup that has become part of our ThanksGiving table. I add a bit more garlic, and serve with some sourdough baguette slices.
Beautiful soup but I found it lacked in flavour! So a added bacon bits & a couple different Epicure spices! Flavour intensifying now! I’ve got my IP on slow cook til dinner! Will serve with homemade biscuits! I’ll def make this recipe again with my modifications!!
This is a very simple soup, and jazzing it up with ingredients is a great way to make it your own.
Delicious and easy!
Excellent! I used chicken stock and added more butter at the end. I saw in the comments about adding bacon. This is a wonderful soup that is great as is and certainly open to a few variations. Thank you
Wow! Used 2 very old leaks, so halved the recipe. Used 1% milk. Amazing flavours!!!!! Easy and quick.
Hi Sandy, thanks for your lovely recipe and overall a great go to recipe blog. Made this today, and the only variation was that I went full-on bad for you and started with sautéing a 1/2 lb bacon along with the butter and omitting the olive oil. Maybe a few more potatoes than called for as well. I have bacon obsessed kids that adore this variation. I personally love it either way. Keep up the good work!
Hi there, have just discovered you and I am delighted to find some inspiring recipes which I look forward to making. I have started with your potato and leek soup and it was absolutely delicious both me and my husband loved it so thank you for sharing it. Kind regards from the UK.
So happy to see measurements for the vegetables, as not all vegetables are created equal, my rather large two leeks were more than enough. Great recipe, thanks for sharing your grandfather’s recipe