Potato Leek Soup Instant Pot Recipe

There’s something undeniably comforting about a warm bowl of potato leek soup, especially on a chilly evening. In my household, it’s become a beloved staple, a dish that magically transforms simple ingredients into a symphony of smooth, savory flavors. But let’s be honest, between work, school runs, and everything else life throws our way, spending hours in the kitchen isn’t always feasible. That’s where the Instant Pot comes to the rescue, turning this classic soup from a leisurely weekend project into a weeknight wonder. This potato leek soup Instant Pot recipe isn’t just quick; it’s luxuriously creamy, deeply flavorful, and surprisingly easy to master. The subtle sweetness of leeks perfectly complements the earthy potatoes, creating a harmonious blend that’s both elegant and satisfying. And the best part? We’re not just making soup; we’re maximizing flavor and minimizing waste by using every part of the leek, even transforming the often-discarded green tops into crispy, savory garnish. My family absolutely adores this version, especially with a swirl of cream and a sprinkle of those crunchy fried leeks. It’s the perfect balance of healthy, hearty, and utterly delicious – a true winner on busy days when you crave a homemade meal without the fuss.

Ingredients

This recipe utilizes simple, wholesome ingredients to create a deeply flavorful and satisfying soup. Here’s everything you’ll need to bring this Instant Pot potato leek soup to life:

• 3 tablespoon butter: Butter forms the flavorful base of our soup, adding richness and helping to sauté the leeks to perfection. You can use unsalted butter to control the overall saltiness of the dish. For a dairy-free or vegan option, consider using olive oil or a plant-based butter alternative.
• 3 leeks white and pale green parts, thinly sliced: Leeks are the star of this soup, providing a delicate onion-like flavor that’s sweeter and more nuanced than regular onions. It’s crucial to use both the white and pale green parts for the best flavor. Remember to thoroughly wash your leeks as they tend to trap soil between their layers.
• ½ teaspoon salt: Salt is essential for seasoning and enhancing the flavors of all the ingredients. We’ll use a bit while sautéing the leeks and adjust seasoning at the end. Feel free to use sea salt, kosher salt, or your preferred type.
• 2 cloves garlic diced: Garlic adds a pungent and aromatic layer to the soup, complementing the sweetness of the leeks and the earthiness of the potatoes. Freshly diced garlic is highly recommended for the best flavor.
• 2 lb potatoes 1 kg, Sebago, Russet, Maris Piper, peeled and cubed: Potatoes are the body of this soup, lending it creaminess and substance. The recipe recommends Sebago, Russet, or Maris Piper potatoes due to their starchy nature, which helps create a smooth and velvety texture when blended. However, you can also use Yukon Gold potatoes for a slightly creamier and less starchy result. Make sure to peel and cube the potatoes into roughly uniform sizes for even cooking.
• 5 cups chicken or vegetable stock about 1.2 litres: Stock provides the liquid base for the soup and infuses it with depth of flavor. Chicken stock adds a richer, savory note, while vegetable stock keeps the soup vegetarian or vegan. Opt for low-sodium stock to better control the salt content. Homemade stock will always elevate the flavor, but good quality store-bought stock works perfectly well for a quick and easy meal.
• 1 cup heavy cream: Heavy cream is what makes this soup truly luxurious and creamy. It adds richness and smoothness to the final product. For a lighter option, you can use half-and-half, but the soup will be less thick and creamy. For a dairy-free alternative, full-fat coconut cream (the thick part from a chilled can) can be used, adding a subtle coconut flavor that pairs surprisingly well.
• ½ teaspoon pepper: Black pepper adds a touch of warmth and spice, balancing the richness of the cream and butter. Freshly ground black pepper is always preferred for its more vibrant flavor.
• ½ cup Parmesan grated, optional: Parmesan cheese adds a salty, umami-rich depth to the soup. It melts beautifully into the hot soup, creating pockets of cheesy goodness. This is an optional addition, but highly recommended for cheese lovers. For a vegetarian version, ensure you are using Parmesan made with vegetable rennet. For a vegan option, nutritional yeast can provide a cheesy, savory flavor.

For Fried Green Leeks (Garnish, Optional but Highly Recommended):

• 2 leeks leftover green parts, sliced: Instead of discarding the green parts of the leeks, we’re transforming them into a delicious and crispy garnish! This is a fantastic way to reduce food waste and add an extra layer of flavor and texture to the soup.
• 2 tablespoon olive oil: Olive oil is used for frying the green leeks, providing a healthy fat and a subtle fruity flavor. You can use regular olive oil or extra virgin olive oil, though regular olive oil is perfectly suitable for frying due to its higher smoke point.
• ½ teaspoon salt: Salt seasons the fried leeks, enhancing their flavor and drawing out moisture to help them crisp up.

For Garnish (Optional, to Enhance Presentation and Flavor):

• croutons: Croutons add a delightful crunch and texture contrast to the smooth soup. You can use store-bought croutons or easily make your own by toasting cubed bread with olive oil and seasonings.
• fried shallots: Fried shallots offer a savory and crispy topping with a slightly sweeter and milder onion flavor than regular fried onions. They add a gourmet touch to the soup.
• chives: Fresh chives provide a delicate oniony flavor and a vibrant green color, adding a fresh and herbaceous element to the garnish.

Instructions

This Instant Pot potato leek soup recipe is incredibly straightforward. Follow these simple steps to create a flavorful and creamy soup in under 30 minutes:

1. Sauté Leeks and Garlic: Turn on your Instant Pot and select the Saute function on Normal mode. This setting is perfect for gently softening the leeks without burning them. Add the 3 tablespoons of butter to the Instant Pot pot and let it melt completely. Once melted, add the thinly sliced leeks (white and pale green parts) and ½ teaspoon of salt. Salt helps to draw out moisture from the leeks, encouraging them to soften and preventing them from browning too quickly. Cook the leeks on Saute for about 5 minutes, stirring occasionally with a wooden spoon or silicone spatula. You want the leeks to become softened and translucent, releasing their aromatic oils. Avoid browning them at this stage, as we are aiming for a delicate leek flavor.
2. Add Garlic and Potatoes: Once the leeks are softened, add the diced garlic (2 cloves) to the Instant Pot. Stir the garlic into the leeks and cook for another minute or two, until fragrant. Be careful not to burn the garlic, as burnt garlic can become bitter. The aroma of sautéed garlic and leeks is a wonderful indication that you’re on the right track! Next, add the peeled and cubed potatoes (2 lb / 1 kg) to the pot. Stir everything together to combine the potatoes with the softened leeks and garlic. This helps to coat the potatoes in the flavorful buttery mixture.
3. Add Stock and Pressure Cook: Press the Cancel button on your Instant Pot to stop the Saute function. This is important before pressure cooking to prevent the “Burn” notice. Pour in the chicken or vegetable stock (5 cups / 1.2 litres). Ensure the stock covers the potatoes and leeks. Stir well to combine all the ingredients and scrape up any browned bits from the bottom of the pot – these browned bits add extra flavor to the soup. Securely place and lock the Instant Pot lid, ensuring the steam release valve is set to the Sealing position. Select the Pressure Cook or Manual function and set the cooking time for 5 minutes on HIGH pressure. Given the volume of liquid in the pot, it will take approximately 10 minutes or more for the Instant Pot to come to pressure before the timer begins counting down. This “coming to pressure” time is normal and is factored into the total time.
4. Prepare Fried Green Leeks (While Pressure Cooking): While the Instant Pot is working its magic, let’s prepare the fried green leeks garnish. This step is optional but highly recommended for added flavor and texture. Take the leftover green parts of the leeks (2 leeks), sliced, and heat 2 tablespoons of olive oil in a large skillet or frying pan over medium heat. Once the oil is hot, add the sliced green leeks and ½ teaspoon of salt to the pan. Cook for approximately 7-10 minutes, stirring occasionally, until the green leeks are softened and lightly browned and crispy. Keep a close eye on them to prevent burning. Once cooked to your desired crispness, remove them from the pan and set aside on a plate lined with paper towels to drain any excess oil and maintain their crispness.
5. Quick Release Pressure and Blend: Once the Instant Pot timer beeps indicating the cooking cycle is complete, perform a Quick Release of the pressure. Carefully turn the steam release valve to the Venting position to release the pressure rapidly. Be cautious of the hot steam escaping. Once the pressure is fully released and the float valve has dropped, carefully open the Instant Pot lid. Use an immersion blender to puree the soup directly in the Instant Pot until it is completely smooth and creamy. If you don’t have an immersion blender, you can carefully ladle the hot soup in batches into a regular blender (making sure to vent the lid slightly to prevent pressure build-up) and blend until smooth. Return the blended soup back to the Instant Pot pot if using a regular blender.
6. Add Cream and Parmesan (Optional): Stir in the heavy cream (1 cup) and black pepper (½ teaspoon) into the smooth soup. Taste the soup and adjust seasoning with more salt and pepper if needed. If you are using Parmesan cheese (½ cup, grated), stir it in at this stage while the soup is still hot. The Parmesan will melt beautifully into the soup, adding a cheesy richness.
7. Serve and Garnish: Ladle the creamy potato leek soup into bowls. For an extra touch of indulgence, you can drizzle a little extra heavy cream over each serving. Top generously with the prepared fried green leeks, croutons, and fried shallots. Fresh chives or spring onions can also be used as a garnish for a fresh, herbaceous note. Serve immediately and enjoy this comforting and flavorful Instant Pot potato leek soup!

Nutrition Facts

• Servings: 6
• Calories: 481kcal (per serving, approximate, may vary based on specific ingredients and brands)

Please note that the calorie count is an estimate and can vary depending on the specific brands and types of ingredients used, as well as portion sizes. This is an approximate value per serving based on the recipe ingredients.

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Coming To Pressure: 10 minutes
• Total Time: 27 minutes

This recipe is designed for speed and efficiency, making it perfect for busy weeknights when you crave a delicious and homemade meal without spending hours in the kitchen. The Instant Pot significantly reduces the cooking time for traditional potato leek soup.

How to Serve

This versatile potato leek soup can be served in various ways, making it suitable for different occasions and preferences. Here are some serving suggestions:

• Classic Comfort: Serve hot in bowls as a comforting starter or light meal, especially perfect for chilly days. Pair it with a side of crusty bread for dipping and soaking up every last drop of the creamy soup.
• Elevated Elegance: For a more sophisticated presentation, garnish generously with the fried green leeks, croutons, and fried shallots. A swirl of extra cream and a sprinkle of fresh chives can further enhance the visual appeal. This makes it suitable for dinner parties or special occasions.
• Lunchtime Delight: Pack chilled potato leek soup in a thermos for a satisfying and healthy lunch at work or school. It’s a comforting and nutritious option that’s easy to transport.
• Versatile Side Dish: Serve smaller portions of potato leek soup as a side dish alongside grilled cheese sandwiches, salads, or roasted chicken for a complete and balanced meal.
• Vichyssoise Variation: Chill the soup completely in the refrigerator to enjoy it as a cold Vichyssoise. This chilled version is particularly refreshing during warmer months. Garnish with finely chopped chives or a drizzle of olive oil when serving cold.
• Cheese and Bread Pairings: Serve with a side of grilled cheese sandwiches, cheese toasties, or a selection of artisan breads and cheeses for a heartier and more indulgent meal.
• Soup and Salad Combo: Combine potato leek soup with a fresh green salad or a vibrant Caprese salad for a lighter yet satisfying meal. The creamy soup complements the freshness of the salad beautifully.

Additional Tips for Perfect Potato Leek Soup

Here are five helpful tips to ensure your Instant Pot potato leek soup is consistently delicious and easy to make:

1. Thoroughly Clean Leeks: Leeks tend to trap dirt and grit between their layers. To clean them properly, trim off the root end and the tough dark green tops (reserve the green tops for frying!). Slice the white and pale green parts lengthwise, then rinse them thoroughly under cold running water, separating the layers to remove any trapped soil. You can also soak the sliced leeks in a bowl of cold water for a few minutes, then lift them out, leaving any dirt behind.
2. Don’t Over-Sauté the Leeks: Sautéing leeks is crucial for developing their sweet and mild flavor, but avoid browning them too much. Cook them gently over medium heat until they are softened and translucent, but not caramelized. Over-browning can result in a slightly bitter taste.
3. Choose the Right Potatoes: Starchy potatoes like Russet, Sebago, or Maris Piper are ideal for potato leek soup because they break down easily during cooking and create a naturally creamy texture when blended. Yukon Gold potatoes can also be used for a slightly less starchy and creamier result. Avoid waxy potatoes like red potatoes, as they won’t blend as smoothly.
4. Adjust Seasoning to Taste: Seasoning is key to bringing out the best flavors in this soup. Start with the recommended amount of salt and pepper, but always taste and adjust the seasoning at the end. You may need to add a little more salt, pepper, or even a squeeze of lemon juice to brighten the flavors, depending on your preferences and the saltiness of your stock.
5. For a Vegan Version: Easily make this soup vegan by substituting butter with olive oil or plant-based butter, using vegetable stock instead of chicken stock, and replacing heavy cream with full-fat coconut cream (the thick part from a chilled can). Omit the Parmesan cheese or use nutritional yeast for a cheesy flavor. The fried green leeks are naturally vegan.

Frequently Asked Questions (FAQ)

Here are some common questions and answers about making Instant Pot potato leek soup:

Q1: Can I use different types of potatoes for this soup?

A: Yes, you can use different types of potatoes. Starchy potatoes like Russet, Sebago, or Maris Piper are recommended for their creamy texture when blended. Yukon Gold potatoes are also a good option. Avoid waxy potatoes like red potatoes as they don’t blend as smoothly.

Q2: Can I make this potato leek soup vegetarian or vegan?

A: Absolutely! To make it vegetarian, simply use vegetable stock instead of chicken stock. For a vegan version, substitute butter with olive oil or plant-based butter, use vegetable stock, replace heavy cream with full-fat coconut cream, and omit the Parmesan cheese or use nutritional yeast for a cheesy flavor.

Q3: Can I freeze potato leek soup?

A: Yes, potato leek soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. To thaw, defrost in the refrigerator overnight or gently reheat from frozen on the stovetop or in the microwave. Note that the texture might slightly change after freezing and thawing, becoming slightly thinner.

Q4: How do I properly clean leeks?

A: Leeks can be quite dirty. To clean them, trim off the root end and the tough dark green tops. Slice the white and pale green parts lengthwise, then rinse them thoroughly under cold running water, separating the layers to remove any trapped soil. You can also soak the sliced leeks in a bowl of cold water for a few minutes, then lift them out, leaving any dirt behind.

Q5: Can I make this soup without an Instant Pot?

A: Yes, you can make potato leek soup without an Instant Pot, though it will take longer. You can sauté the leeks and garlic in a large pot on the stovetop, then add the potatoes and stock. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20-25 minutes. Blend using an immersion blender or regular blender as described in the instructions. The Instant Pot significantly speeds up the cooking process, but the stovetop method is also perfectly viable.

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