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+ servings

Instant Pot Potato Leek Soup

Easy pressure cooker potato leek soup that's creamy, rich and full of flavor.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 people
Calories 103kcal


  • 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.



Recipe can be made on a regular stove top too, just cook covered until potatoes are cooked through, and follow the recipe as is.


Calories: 103kcal