Instant Pot Leek and Potato Soup

Get ready for a tasty treat with our Instant Pot Leek and Potato Soup! It's a simple and creamy delight that combines the goodness of leeks and potatoes. With the Instant Pot, making this classic soup is a breeze. No fuss, just hearty flavors in every spoonful. Let's dive into the delicious Instant Pot Potato Leek soup.

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If you love this tasty soup be sure to check out our Instant Pot Crack Chili Chicken and Instant Pot Chicken Wild Rice Soup recipes.

📋 Ingredients

• Leek: Has a mild, onion-like flavor that adds a subtle sweetness to the soup.
• Russet Potatoes: Are starchy and fluffy when cooked, making them perfect for a creamy, filling soup.
• Carrots, Diced: Add a touch of sweetness and color to the soup, as well as some extra nutritional value.
• Minced Garlic: Brings depth and a pungent, aromatic note to the soup's flavor profile.
• Butter or Olive Oil: Used to sauté the vegetables, adding richness and enhancing their flavors.
• Plain Greek Yogurt: The secret ingredient that adds a tangy flavor and contributes to the creamy texture of the soup.
• Half and Half: Enhances the creaminess of the soup without making it too heavy.
• Soy Sauce: Another secret ingredient, it adds a depth of umami flavor that complements the other ingredients.
• Nature’s Seasoning: Enhances the natural flavors of the vegetables in the soup.
• Broth: Forms the base of the soup, adding a savory note. Chicken or vegetable broth can be used depending on preference.
• Bay Leaf: Adds a subtle, herbal flavor to the soup.
• Green Onions: An optional garnish that adds a fresh, slightly sharp taste and a pop of color.
• Thyme Sprigs: Another optional garnish, adds a subtle, earthy flavor that complements the other ingredients well.

🔀 Substitutions & Variations

Dress up this recipe with a few minor changes! Below are some ideas that are excellent.

• Add crispy bacon to your leek and potato soup for a smoky twist.
• Introduce some heat by adding sliced jalapenos or a dash of your favorite hot sauce.
• Swap regular potatoes for sweet potatoes for a slightly sweeter version of this classic soup.
• Garnish with cheese, crispy bacon, sour cream (or Greek yogurt), cream cheese and green onions for a loaded baked potato-style soup.
• Finely chopped fresh herbs can enhance the overall freshness and flavor profile of the soup.
• A light drizzle of quality olive oil or truffle oil adds richness and depth to the soup.
• Homemade or store-bought croutons provide a delightful crunch and can be seasoned to complement the soup.

🔪How to Make Instant Pot Leek Potato Soup

1. Step 1: To prepare the leek, cut the top of the leek leaves away just below where the leaves are light green and the stalk resembles a trunk. Next, place the half-sliced trunks down and slice them into then half-moons. Place chopped leeks in a salad spinner to wash and rinse.

2. Step 2: Turn the Instant Pot onto Saute mode. Place the butter (or olive oil) into the bottom of the pot. Once the butter has melted, add the leeks and carrots. Keep the sauté function on and cook the vegetables for 5 minutes. 

3. Step 3: Peel and cut potatoes into 1” cubes.  Add garlic, bay leaf, and spices to your Instant Pot. Add the chicken broth, soy sauce, and half and half. Add the diced potatoes and submerge them. 

4. Step 4: Seal the Instant Pot lid and close the pressure valve. Pressure cook on high pressure for 20 minutes. Manually release pressure once the Instant Pot soup has cooked using the quick release method.

5. Step 5: Add your Instant Pot potato leek soup to a blender, and blend until smooth and creamy. Add yogurt and stir.

6. Step 6: Let it cool and serve the soup in bowls. Garnish your Instant Pot potato and leek soup with croutons, green onion, and fresh thyme.

Instant Pot Leek and Potato Soup

Angela Milnes

Dive into the creamy delight of our Instant Pot Leek and Potato Soup, a simple yet flavorful recipe for your cozy nights.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 8 hours hrs 40 minutes mins

Course Soup Recipes

Cuisine American

Servings 6 Servings

Calories 213 kcal

Ingredients

  

1x2x3x

• ▢ 1 Leek
• ▢ 4 Russet Potatoes
• ▢ ⅓ cup Carrots Diced
• ▢ 2 tablespoons Minced Garlic
• ▢ 2 tablespoons Olive Oil
• ▢ 2 tablespoons Greek yogurt
• ▢ ¼ cup Half and Half
• ▢ ½ tablespoon Soy Sauce secret ingredients
• ▢ 2 tablespoons Nature’s seasoning
• ▢ 5 cups Broth chicken or vegetable broth
• ▢ 1 Bay leaf
• ▢ Green Onions Optional garnish
• ▢ 2 Thyme Sprigs Optional garnish

Instructions

 

• To prepare the leek, cut the top of the leek leaves away just below where the leave are light green and the stalk resembles a trunk. Also remove the end of the stalk where the leek hairs are. 
• Once you have removed the excess leek, cut the trunk in half long ways and rinse with water. Leeks are grown in sandy soil and can be very gritty. 
• Next place the half sliced trunks down and slice into then half-moons. Place chopped leeks in a salad spinner to wash and rinse.
• You can soak in cold water to allow grit to fall to the bottom of the bowl if you don’t have a salad spinner. 
• Turn the Instant Pot onto Saute mode. Place the butter (or olive oil) into the bottom of the pot. Once the butter has melted, add the leeks and carrots.
• Keep the sauté function on and cook the vegetables for 5 minutes. 
• Peel and cut potatoes into 1” cubes.
• Add garlic, bay leaf and spices to your Instant Pot. Add the chicken broth, soy sauce and half and half. Add the diced potatoes and submerge them. 
• Seal the Instant Pot lid and close the pressure valve. Pressure cook on high pressure for 20 minutes.
• Manually release pressure, once the Instant Pot soup has cooked using the quick release method.
• Add your Instant Pot potato leek soup to a blender, and blend until smooth and creamy. Add yogurt and stir.
• Let your it cool and serve soup in bowls. Garnish your Instant pot potato and leek soup with croutons, green onion and fresh thyme.

Notes

Select Russet Potatoes: These potatoes break down easily, contributing to a creamy soup consistency.

Avoid Overfilling the Instant Pot: Filling the pot no more than two-thirds full ensures proper pressure buildup and even cooking.

Choose High-Quality Stock: Opt for high-quality, preferably homemade, chicken or vegetable stock to enhance flavor. If using store-bought, select low sodium to control salt levels.

Nutrition

Calories: 213kcalCarbohydrates: 37gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 4mgSodium: 892mgPotassium: 749mgFiber: 5gSugar: 4gVitamin A: 1991IUVitamin C: 13mgCalcium: 135mgIron: 4mg

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