Potato Leek Soup (Instant Pot Recipe) (2024)

Published: Oct 10, 2022 · Modified: Jan 4, 2024 by Irena Macri · This post may contain affiliate links · 4 Comments

This is a classic potato leek soup Instant Pot recipe for a quick and easy dinner the whole family will love. With an optional twist of Parmesan cheese and the topping of sautéed green parts of the leeks, so you don't waste anything!

Potato and keel soup is based on potatoes, leeks, broth (usually chicken), and heavy cream and is originally from Wales, United Kingdom. It is very similar to a French version called Vichyssoise, which is traditionally served cold but can also be eaten hot.

Making potato and leek soup in the Instant Pot is super quick and easy and you can do the sauteing of the leeks in butter, pressure cooking of the soup and pureeing at the end all in one pot. Everything comes together in about 30 minutes for a delicious and nutritious soup.

Our potato and leek soup recipe features optional Parmesan stirred in at the end for even more flavor and sauteed green parts of the leeks used to top the soup when serving. These add a little color, texture and lovely fresh leek flavor.

Here are the ingredients you will need to make this soup.

• Leeks:About 3 large leeks or more if they are small. They cook down a lot, so don't worry if it seems like a lot at first. In this recipe, we use whole leeks. Pale green and white parts go into the soup, and green parts are sliced and pan-fried to top the soup. Wash the leeks really well, separating the leaves to get all the dirt out.
• Potatoes:Starchy potatoes are best for getting the best-textured soup. Russet in the US, Sebago (dirt brushed common potatoes), or Maris Piper in the UK.
• Garlic:We love a touch of garlic in this dish but it can be omitted.
• Stock:The chicken stock is classic and adds more flavor but vegetable is also fine for a vegetarian version.
• Cream: Heavy, thick cream is best but the soup can be made without as well as it's still thick and creamy.
• Optional: Parmesan cheese

You will find the full recipe with ingredients and nutritional breakdown in the recipe card below.

There are three simple stages to making this potato leek soup in the pressure cooker. The first stage is to saute the leeks. The second stage is to cook the soup. The final stage is pureeing and finishing the soup with cream. Let's break it down with step-by-step photos and video. You can use a 6-quart or 8-quart Instant Pot.

STAGE ONE - SAUTE THE LEEKS

Step 1. Turn the Instant Pot and press the Saute function on Normal mode. Melt the butter and add the sliced leeks and ½ teaspoon of salt. Cook on Sauce for about 5 minutes, stirring a few times.

Step 2. Once softened, add the garlic and potatoes and stir through. Press Cancel to stop the Saute function.

STAGE TWO - PRESSURE COOK THE SOUP

Step 3. Pour in the stock and stir well.

Step 4. Secure and lock the lid and select Pressure Cook/Manual for 5 minutes on HIGH pressure. Given the amount of liquid, the Instant Pot will take 10 minutes or more to come to pressure.

Step 5. While the Instant Pot is cooking, prepare the fried leeks. Heat the olive oil in a large pan over medium heat. Add the sliced green leeks and salt and cook for 7-10 minutes, stirring a few times, until softened and lightly browned. Set aside, these will be used to serve on top of the soup once it’s ready.

STAGE THREE - PUREE & FINISH THE SOUP

Step 6. Once the timer is done, quick release the pressure and open the lid.Use an immersion blender to puree the soup until just smooth. Don't over-puree the soup or the starch of the potatoes will get gluey.

Step 7. Stir in the cream and black pepper and taste for seasoning. If you wish, you can stir in the Parmesan cheese to melt it.

Pour the soup into bowls, drizzle with extra cream and top with some fried leeks, fried shallots and croutons. Alternatively, you can also garnish with chives or spring onions.

Potato and leek soup is fantastic to make in bulk. You can freeze it for up to 6 months. It should be stored in good-quality freezer bags that can be sealed tightly to keep the air out and to prevent freezer burn from ruining the soup. Make sure to leave out the cream and cheese when freezing the soup and stir them in when defrosted and reheated.

Leftover soup will keep for up to 3 days in the refrigerator.

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