This is an easy instant pot potato leek soup recipe that is ready in 30 minutes from start to finish so it’s the perfect meal for busy families. Plus, this potato soup with leek is packed with nutrients!
Making potato leek soup in pressure cooker saves you time and makes cooking hassle-free. Plus, you can keep the soup on WARM for several hours and finish it off later on.
How to make potato and leek soup in instant pot
First, gather and prep all the ingredients. Chop leeks, mince onion and cut potatoes into small cubes. Mince garlic.
Turn on your instant pot and press SAUTE. Add butter, leeks and onion and saute for a while. Then, add garlic and saute for a further minute or so.
When done, add potatoes and stock and cover with lid. Make sure it is locked into its position and the steam release valve is on SEALING. This potato leek soup made in instant pot is quite quick and literally takes 7 minutes to cook under pressure.
After, you add seasoning and cream and puree everything until smooth and you are ready to serve!
Can you freeze leek and potato soup?
Yes, you can. It also freezes well so you can store it in your freezer in an air-tight container (freezer-proof) for several months (I recommend using it within 3 months for best results).
How long does potato leek soup last in the fridge?
If stored properly (in a sealed container/jar) it will last up to 3 days.
Can I make potato leek soup without cream?
Yes. Here are a few substitutions that you could use:
Greek yogurt – you will probably need slightly less than ½ cup (try with less and add more after tasting the soup). I have a recipe for Cold Start Instant Pot Yogurt on my blog, if you were interested in making it from scratch).
Sour cream is also a great alternative.
There is not much heavy cream for the amount of soup used, but if you would like to lighten up this pressure cooker potato leek soup, you can use half and half (single cream) instead of heavy cream.
Double Cream (Heavy Cream) – half and half or sour cream. You could also try using milk or milk alternatives, but if you decide to try it, I recommend decreasing the quantity of stock from 4 to 3 cups so it’s not way too thin.
I don’t have immersion blender. Can I still make this Instant pot potato leek soup?
Absolutely. You can use stand blender (like Vitamix, see the link below) or any other brand. If you don’t have any of these machines, try mashing the veggies with potato masher. It will not be completely smooth, but will mash the potatoes and you will get a creamier texture.
When using the stand blender, you should not fill it up to the top. Also, the hot soup will create a lot of hot steam, so leave the hole in the lid open. Cover it with a clean kitchen towel loosely before pureeing.
There are so many options, so it really depends on what you and your family like. I love serving this pressure cooker potato and leek soup with Homemade Garlic Bread, French baguette and when I have more time on hands, I make Focaccia Bread or Potato Bread that I serve with Parmesan Butter. It’s so good!
Meat-eaters can add some sausage to the soup as well.
- A drizzle of olive oil
- Spring onions/Scallions
Good to know:
This instant pot potato leek soup can be enjoyed cold as well, if you like eating cold soups.
If you don’t want to peel the potatoes, make sure to wash them well. I also recommend buying organic potatoes, if possible.
What about adding some cauliflower pieces to the soup?
Do you have a bunch of leeks that need to be used and looking for more easy leek recipes? What about making Colcannon – a delicious mashed potato side dish that is perfect for any meal, not only St. Patrick’s Day!
Check out our video for how to make Potato & Leek Soup in Instant Pot:
Instant Pot Potato Leek Soup
- 2 tablespoons Unsalted Butter , see note 1 (30 grams)
- 1 Medium Onion
- 2 Large Leeks , see note 2 (320 grams)
- 1 Garlic Clove , pressed
- 2 pounds Potatoes , cut into small cubes, see note 3
- 4 cups Vegetable Stock , see note 4 (1 liter)
- ½ teaspoon Salt
- A generous pinch of black pepper
- Fresh Flat-Leaf Parsley , about 2 tablespoons chopped
- ½ cup Heavy Cream , see note 5 (120 milliliters)
- Press the SAUTE button. Add butter to the inner pot of your pressure cooker. Let it melt. Add finely chopped onion and leek and saute for 2 minutes, stirring occasionally.
- Add pressed garlic and saute for a further minute or so.
- Add potatoes and stock and give everything a mix. Cover with lid and lock it into its position. Turn the steam release valve to SEALING. Press PRESSURE COOK (or MANUAL) and set time to 7 minutes.
- When the cooking cycle is finished, manually release steam (be careful – it’s hot). Turn on SAUTE and add in the rest of the ingredients. Let it cook for about a minute before turning it off. Use an immersion blender to puree the soup. Taste it and add more seasoning, if needed.
- Butter – I am using unsalted butter to control the amount of sodium in this recipe. You can use salted butter, but I recommend adding less salt at the end, taste it and only add more if it is needed.
- Two large leeks yield about 4 cups of chopped leeks.
- I cut potatoes into small cubes to reduce the cooking time. If you cut them into large chunks increase the cooking time to 9-10 minutes.
- Vegetable stock can be substituted with chicken stock (if you are not a vegetarian). I used regular stock. If you use low-sodium stock, you will need to add more seasoning.
- Heavy cream (double cream) can be substituted with half and half (single cream), Greek yogurt or even sour cream. Just note that each substitution will give you a slightly different flavor: e.g. Greek yogurt and sour cream will turn the soup slightly sour. Half and half will make it thinner and lighter, heavy cream thicker and richer.
- You should get almost 2 quarts (2 liters) out of this recipe. This should be enough for 5 people when using 1.5 cup per person.
- This recipe was developed for a 6-quart (6-liter) instant pot pressure cooker.
- The overall time does not include time needed for the pot to come to pressure (count with about 10 minutes).
- If you prefer this soup thicker, use only 3 cups of stock instead of 4.
- If you don’t have an immersion blender, you can use a stand blender instead.
- For more tips and substitution ideas, please read the full post above this recipe card.