If you’re craving a comforting bowl of home-cooked goodness, the Instant Pot Potato Leek Soup Recipe is a total game-changer. This creamy, velvety soup combines tender potatoes and mild, oniony leeks in a way that warms you from the inside out. Thanks to the Instant Pot, you’ll have this luscious soup ready in under half an hour, making it perfect for busy weeknights or a cozy weekend treat. It’s simple, satisfying, and guaranteed to become one of your all-time favorite recipes.
Ingredients You’ll Need
Getting this soup just right is all about using a handful of simple, fresh ingredients that work together beautifully. Each ingredient plays a vital role, whether it’s the sweetness of the leeks, the creaminess from the potatoes, or the savory depth from the broth. Here’s what you’ll need to create this comforting Instant Pot Potato Leek Soup Recipe magic:
- 3-4 medium-to-large leeks (white parts only): These provide a gentle onion flavor and add a lovely aromatic base.
- 4 large Russet potatoes (peeled & diced): Give the soup its creamy texture and heartiness.
- 2 tablespoons butter: Adds richness and helps sauté the veggies perfectly.
- 1/2 medium onion (chopped): Amplifies the savory depth and flavor.
- 1 large clove garlic (minced): Gives a subtle, fragrant kick.
- 4 cups chicken broth or stock (or vegetable broth): The flavorful base that pulls everything together.
- 1 cup water: Balances the liquid to make the soup just right.
- 1/4 teaspoon dried thyme: Adds an earthy note to complement the potatoes and leeks.
- Salt & pepper (to taste): Essential for seasoning and bringing out all the flavors.
- Fresh chives (optional, chopped for garnish): Adds a bright, fresh pop of color and flavor just before serving.
How to Make Instant Pot Potato Leek Soup Recipe
Step 1: Prep the Leeks and Potatoes
Start by rinsing your leeks thoroughly because they tend to hold onto soil between their layers. Use just the white and light green parts, slicing them into rings. Peel and dice the Russet potatoes into uniform pieces so they cook evenly. This prep work sets the foundation for your soup’s creamy texture and clean flavor.
Step 2: Sauté Onions and Butter
Turn on your Instant Pot and hit the sauté button. Melt the butter and add the chopped onion. Let it cook, stirring occasionally, for about 3 to 4 minutes until the onions soften and become fragrant. This step releases those natural sugars and builds a delicious base layer of flavor for the soup.
Step 3: Add the Garlic
Once the onions are translucent, toss in the minced garlic and cook it for just 30 seconds. Garlic cooks fast and you want to avoid any bitterness, so keep an eye on it and stir constantly. This tiny extra layer of savory goodness elevates the entire soup.
Step 4: Combine and Pressure Cook
Pour in the chicken or vegetable broth, water, leeks, diced potatoes, and dried thyme directly into the Instant Pot. Give everything a gentle stir to combine, then close the lid and set the valve to “sealing.” Program the pot to cook on high pressure for 10 minutes. This is where the Instant Pot works its magic, softening the potatoes and infusing flavors quickly.
Step 5: Quick Pressure Release
When the timer goes off, carefully do a quick pressure release. Watch out as the soup might splatter, so keep your face and hands away from the steam valve. This step lets you get into the final delicious phase of your recipe without waiting forever.
Step 6: Blend and Season
Now, it’s time to blend the soup to creamy perfection. Use an immersion blender directly in the pot to puree until smooth. If you don’t have one, you can blend the soup in batches using a regular blender—just be sure to let it cool slightly so it’s safe to handle. Finally, taste and adjust with salt and pepper. A sprinkle of fresh-chopped chives on top adds a wonderful finishing touch.
How to Serve Instant Pot Potato Leek Soup Recipe
Garnishes
A simple garnish can turn a comforting bowl of soup into something extra special. Fresh chives add a mild oniony crunch and a stunning green pop of color, which pairs beautifully with the creamy pale soup. A drizzle of good-quality olive oil or a spoonful of crème fraîche can also bring some richness and a touch of elegance to your serving bowl.
Side Dishes
This soup is a hearty meal on its own, but pairing it with crusty bread or warm garlic rolls makes it even better. A crisp green salad or roasted Brussels sprouts complement the smoothness with fresh, crunchy textures and a burst of color on your plate. These easy sides round out a perfect weeknight dinner or a cozy lunch.
Creative Ways to Present
For a beautiful presentation, ladle the soup into rustic bowls and swirl in a bit of cream or a dollop of Greek yogurt. Sprinkle some toasted pumpkin seeds or crispy bacon bits for texture and added flavor layers. Serving in mini bread bowls is always a crowd-pleaser and instantly elevates your Instant Pot Potato Leek Soup Recipe to something special for guests.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Potato Leek Soup Recipe stores wonderfully in the fridge for up to 4 days. Keep it in an airtight container to preserve the fresh flavors and prevent any absorption of other fridge odors. It’s perfect for an easy reheat when you want a quick, warming meal.
Freezing
This soup freezes beautifully, making it ideal for meal prep. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. Freeze for up to 3 months. When you’re ready, just thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave in shorter increments, stirring between each to ensure even heating. If the soup thickens too much after cooling, add a splash of broth or water to loosen it up while reheating.
FAQs
Can I use other types of potatoes instead of Russet?
Absolutely! Yukon Gold potatoes work especially well too, as they add a slightly creamier texture. Just avoid waxy potatoes as they may not break down enough to give you that smooth soup consistency.
Do I have to use chicken broth?
Not at all. Vegetable broth is a great vegetarian and vegan-friendly substitute, and it won’t change the flavor too much. Just choose a good-quality broth for the best taste.
How do I clean the leeks properly?
Leeks trap dirt between their layers. Slice them first and then rinse thoroughly in a bowl of cold water or under running water, using your fingers to separate layers and remove any grit.
Can I make this soup without an Instant Pot?
Yes! You can use a large pot on the stove. Sauté the onions and garlic, then add the remaining ingredients and simmer until the potatoes are tender—usually about 30-40 minutes. Then blend as directed.
Is the soup suitable for freezing after blending?
Yes, it freezes even better when blended. Just be sure to cool the soup completely before freezing to maintain its creamy texture and prevent ice crystals.
Final Thoughts
Sharing this Instant Pot Potato Leek Soup Recipe feels like sharing a warm hug through food. It’s one of those recipes that fits perfectly into your routine when you want something simple yet spectacular. Try making it this week—you’ll love how fast it comes together and how deeply satisfying that first spoonful tastes. Trust me, it’s a recipe you’ll return to time and again!
