Instant Pot Creamy Potato Leek Soup

Nothing is better than a bowl of hearty, thick, and classic Instant Pot Creamy Potato Leek Soup on a chilly day! It is smooth, silky, quick, easy to make and delicious. This Instant pot soup is Cozy, comforting, Vegetarian and naturally gluten-free.

Jump to:

• Never Tried Leek Before? Don’t Know how Leek does taste?
• Ingredients required to make this Leek Potato soup.
• How to make Instant Pot Creamy Potato Leek Soup?
• Notes and Pro-tips
• Quick FAQS
• More creamy soup and stew recipes –
• Instant Pot Creamy Potato Leek Soup
• Video

Never Tried Leek Before? Don’t Know how Leek does taste?

Here is a brief Idea about Leek.

Leeks are a member of the onion family. They are native to the eastern Mediterranean and the Middle East and the biggest producers are Indonesia, Turkey, France, Republic of Korea, and Belgium.

Leeks look like scallions aka green onions, but they’re a lot larger.

And their mild flavor and ease of preparation make the vegetable a favorite addition, especially into soups and casseroles.

They tend to be quite a bit milder than the other allium vegetables, and while still tasting similar to onions, they don’t have the same pungent aroma and powerful bite that most onions have.

The best season for leeks starts in autumn and you can enjoy them all the way through spring.

Leeks have a mild onion-like flavor, which is perfectly paired with the naturally sweet starches found in potatoes.

Leeks and potatoes compliment each other very well in this Instant Pot soup recipe.

When cooler weather appears, nothing is more comforting than a warm bowl of potato leek soup.

Coming back to the recipe, let’s see what we need to make this leek recipe.

Ingredients required to make this Leek Potato soup.

• Yukon Gold Potatoes
• Leek
• Celery (optional)
• Garlic
• Thyme
• Vegetable broth
• Heavy whipping cream
• Salt and pepper
• Nutmeg powder
• Bay leaf
• Butter

How to make Instant Pot Creamy Potato Leek Soup?

Cut off the green of the leeks and discard (or freeze for the stock). Chop the leeks and wash well to remove any dirt or grit.

Turn on IP on normal saute mode. Add butter, let it melt. (Photo 1)

Now add Garlic, bay leaf, and Celery, saute for few seconds. (Photo 2 to 4)

Then add Cleaned and chopped the leek, potatoes, salt, pepper, thyme, and vegetable stock. Stir well. (Photo 5 to 8)

Cover the IP with its locking lid, vent valve on the sealing position. (Photo 9)

Press the manual/pressure button and set the timer for 7 minutes under high pressure. (Photo 10)

Let the pressure release naturally.

Open the lid, take out the bay leaf. (Photo 11)

Using an immersion blender, blend the mixture well. (Photo 12)

Now add Nutmeg powder and heavy whipping cream. Mix well. (Photo 13 and 14)

Instant pot Creamy Potato Leek Soup is ready. Garnish it with some pepper powder, thyme, and cream. (Photo 15 and 16)

Enjoy!! 

Notes and Pro-tips

• Although we like this soup pureed, if you prefer yours a bit chunky you can use a potato masher instead of an immersion blender to give you bigger chunks.
• If you wish to make Vegan Potato leek soup, simply use coconut cream instead of heavy cream and oil instead of butter.
• Cleaning leeks carefully is a very important step. (Refer FAQS for how to Clean Leeks)
• If you want to make this leek potato soup healthy, skip the butter and use oil. And instead of using cream, use Milk. The soup will be less creamy in this case.
• To make this soup spicy, add Jalapeno or Serrano peppers with potato and leek, according to your taste.
• Use Yukon Gold Potatoes for creamy and buttery texture.

To make it on the stovetop –

• Place leeks,  butter, garlic, and bay leaf in a large pot. Cook over medium heat until leeks are tender without browning them, about 5-7 minutes.
• Add potatoes, stock, thyme, salt and pepper to taste. Simmer covered for 45 minutes or until potatoes is tender.
• Using a hand blender, blend soup until smooth. Return to pot, add Nutmeg powder and cream and simmer 2-3 minutes.
•  Season with salt and pepper if needed.

Quick FAQS

HOW TO CLEAN AND CUT LEEK?

When you prepare leeks for soup or for any other recipes, you need to clean them very well.

you want to keep the white to light green section and discard the dark green areas.

The dark green part of the leek is often tough and bitter. Leeks are easy to prepare but you’ll want to wash them well as they can often have a lot of dirt and grit in them.

• Chop off the green stems and the top of the leeks.
• Slice the leeks as thinly as possible.
• Wash them carefully and remove dirt and debris.

WHAT TO SERVE WITH CREAMY POTATO LEEK SOUP?

You can serve this instant pot creamy soup with –

Crusty No-Knead Bread

or serve it in a

Homemade Bread Bowl to make it more delicious.

HOW LONG DOES POTATO LEEK SOUP LAST IN THE FRIDGE? CAN YOU FREEZE LEEK POTATO SOUP?

You can make the soup and keep it in the fridge, covered, for up to 3 days.

You can easily freeze this soup too.

Let the soup cools down completely, place them in individual serving bags or in containers, cover/seal it tightly and place them in the freezer. This will stay good for up to 3 months in the freezer. Just remember – DONT add cream if you are freezing this soup. Add when you are ready to serve.

Sometimes there is a separation in a soup once you freeze and defrost it. If this happens to you, just purée the soup again until smooth.

WHAT KIND OF POTATOES SHOULD I USE?

This recipe works best with Yukon gold potatoes. This recipe also works with russet potatoes.

WHAT DO YOU DO WITH THE DARK GREEN PART OF LEEKS?

The dark green leaf part of the leek is full of flavor. It is edible but requires a much longer cooking time than the white portion of the leek. It can be used to make stock

Any way you make it, it’s simple, delicious, and satisfying. Enjoy!

More creamy soup and stew recipes –

Broccoli Cheese soup

Spinach Soup

Thai carrot soup

Vegetable Stew

Corn Chowder

Warm Regards,

Dhwani