Easy and delicious, this instant pot potato and leek soup can be made with an electric pressure cooker (like the instant pot or ninja foodi), or on the stovetop. It’s rich and creamy with a lovely flavor and comes together in a flash. You’ll love this!
Why make this instant pot potato leek soup:
It’s easy! About 25 minutes start to finish, including 20 minutes of hands off time.
Translates very well to electric pressure pot cooking, one of the first recipes I made in my ninja foodi, but can easily be made on stovetop as well.
The classic combination of potatoes, leeks, and cream is a great balance of flavor, and uses very simple pantry ingredients for the most part.
It’s a traditional French soup, but very accessible to for all cooks to make. A combination of a few simple ingredients that gives a beautiful end product.
What ingredients do you need for this soup?
Butter and Olive Oil: to sauté the leeks in
Leeks: I used 3 stalks, and you’ll use only the white and light green part of the leek. Make sure to wash the leeks thoroughly, a lot of dirt can hide in between all those layers.
Bay Leaves, dried oregano, salt and pepper: I kept the spices really simple with these, since the leek has such great innate flavor. Feel free to use any spices you like
Fresh garlic: Always gives so much flavor
Chicken or Vegetable Stock: If you want to keep this as a fully vegetarian potato leek soup, like I actually ended up doing, use vegetable stock. Both types of broth will work very well.
Worcestershire sauce (or soy sauce): I added just a teaspoon for a hint of umami flavor, you can add even more if you like, or omit if you prefer!
Potatoes: peeled and diced
Heavy Whipping Cream: This is what adds that creamy richness.
How do I make potato leek soup:
This can be made in an electric pressure cooker, a regular pressure cooker, or stove top. The steps will basically remain the same (sautéing the leeks, adding the rest of the ingredients except the cream, cooking until potatoes have cooked through, adding cream, and blending the soup). It’s just the cooking time that will differ.
To make potato soup in an instant pot or a ninja foodi:
Start on sauté mode, add the olive oil and butter until the butter melts, then add the leeks, a pinch of salt and pepper and cook for 4-5 minutes until softened.
Add the bay leaves, garlic, and oregano, and stir, then add the stock, soy sauce, and potatoes. Turn on high pressure for 5 minutes, then naturally release for 15 minutes. Open it up, stir in the heavy cream, remove the bay leave and immersion blend until smooth!
To make the potato soup on the stovetop:
Do the same with sautéing the leeks, and adding the rest of the ingredients. When you add the potatoes, bring to a simmer, then reduce heat to low and cook covered for about 20 minutes, then continue with adding the cream and blending the soup.
What to serve potato leek soup with:
Storing leftover potato leek soup:
This soup will last tightly covered in the fridge for 3 days. You can freeze it for up to 3 months before adding the cream- if you freeze once the cream has been added the soup might separate.
If you liked this recipe, you might like these soups:
And these instant pot recipes:
Instant Pot Potato Leek Soup
- Instant Pot or Ninja Foodi Electric Cooker
- 2 tablespoon unsalted butter 28g
- 1 tablespoon olive oil
- 3 large leeks, chopped, white and light green parts only 375 g
- big pinch salt and black pepper
- 2 bay leaves
- 1 teaspoon dried oregano
- 3 garlic cloves, minced
- 4 cups chicken or vegetable stock 946ml
- 1 teaspoon Worcestershire sauce or soy sauce
- 4 potatoes, peeled diced 550g
- 1 cup heavy whipping cream 250ml
- Turn instant pot or ninja foodi to saute mode. Add butter, olive oil, chopped leeks and salt and pepper. Cook until leeks soften, 4-5 minutes.
- Add the bay leaves, oregano, and garlic, and stir to combine.
- Add the chicken or vegetable broth, soy sauce, and potatoes. Stir. Turn pressure cooker to high pressure for 5 minutes, making sure the vent is sealed. Naturally release for 15 minutes after cook time is over.
- Stir in the heavy cream, then remove bay leaves and use an immersion blender to blend the soup into a creamy, smooth consistency. Taste for seasoning, adding salt and/or pepper if necessary.