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Instant Pot Potato Leek Soup

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


  • Instant Pot or Ninja Foodi Electric Cooker


  • 2 tbsp unsalted butter 28g
  • 1 tbsp olive oil
  • 3 large leeks, chopped, white and light green parts only 375 g
  • big pinch salt and black pepper
  • 2 bay leaves
  • 1 tsp dried oregano
  • 3 garlic cloves, minced
  • 4 cups chicken or vegetable stock 946ml
  • 1 tsp 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.
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Calories: 103kcal