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.
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 is a classic, elegant, simple soup with a delicate flavor of leeks and potatoes. Easy to make in your electric pressure cooker.
- 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)
- Chopped Chives (or parsley)
- Sour Cream
- Bacon (cooked and chopped)
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.
Adapted from my Grandpa's recipe.