Instant Pot Potato Leek Soup

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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:

This is quite a hearty soup, that would work well as a stand alone meal, perhaps alongside some bread, like these homemade fluffy dinner rolls or this honeycomb bread.

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:

Instant Pot Enchilada Soup

Vegan Harira soup

Middle Eastern Lentil Soup

Creamy Roasted Mushroom Soup

And these instant pot recipes:

Instant Pot Lentil Curry

Beef and Broccoli Instant Pot Noodles

Instant Pot Orange Chicken

Instant Pot Mujaddara