Creamy Instant Pot Potato Leek Soup

There’s nothing quite like a warm bowl of soup on a cold day, especially one that’s rich, creamy, and easy to make. I’ll be honest, there was a time when I’d turn to store-bought soups or spend hours simmering a pot on the stove — but that all changed the day I discovered Instant Pot potato leek soup.

If you’ve ever made potato leek soup the traditional way, you know it can take time. But with the Instant Pot, you can achieve the same comforting, velvety goodness in just under 30 minutes, making it the perfect meal for a busy weeknight. This creamy, hearty soup has become my go-to recipe, and I’m excited to share it with you today!

Why You Should Make Creamy Instant Pot Potato Leek Soup

Potato leek soup has been a staple in many homes for centuries, especially in French cuisine, where it’s known as “Potage Parmentier.” The combination of creamy potatoes and delicate leeks creates a flavor that’s rich and comforting. But if you’ve ever made this soup on the stovetop, you know it can take a while to get the perfect balance of flavors and textures. Enter the Instant Pot.

The Instant Pot significantly reduces cooking time while maintaining all the flavor and creaminess of a traditional recipe. Plus, you can set it and forget it, leaving you more time to relax while the magic happens. Whether you’re feeding your family, looking for a hearty lunch, or prepping a meal to enjoy throughout the week, this recipe is perfect for any occasion.

Ingredients for Creamy Instant Pot Potato Leek Soup

Here’s everything you’ll need for your Instant Pot potato leek soup:

• 3 large leeks, cleaned and sliced (white and light green parts only)
• 4 large russet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth for a richer flavor)
• 1 cup heavy cream (or coconut cream for a dairy-free option)
• 2 tablespoons unsalted butter (or olive oil for a dairy-free version)
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Why These Ingredients Work

• Leeks: Leeks have a milder, more delicate flavor than onions, making them perfect for soups. They add a subtle sweetness that complements the earthiness of the potatoes.
• Potatoes: Russet potatoes break down easily when cooked, giving the soup its signature creamy texture. They are the perfect base for this soup.
• Heavy cream: Adds the richness and creaminess that makes this soup comforting and indulgent.
• Thyme and bay leaf: These herbs infuse the broth with a lovely depth of flavor, making each spoonful comforting and aromatic.

Step-by-Step Guide to Making Creamy Instant Pot Potato Leek Soup

Step 1: Sauté the Aromatics

Start by setting your Instant Pot to the Sauté function. Add the butter (or olive oil) to the pot, and once it’s melted, add the onion and leeks. Sauté for about 5 minutes, stirring occasionally, until the leeks soften and become fragrant. Add the garlic and sauté for another 1-2 minutes until it becomes fragrant. This step helps to build the flavor base for the soup.

Step 2: Add the Potatoes, Broth, and Seasonings

Now, add the diced potatoes, vegetable broth, thyme, and bay leaf to the Instant Pot. Stir everything together to combine. Make sure to scrape up any brown bits from the bottom of the pot, as this adds even more flavor to the soup.

Step 3: Pressure Cook

Secure the lid on your Instant Pot and set the vent to Sealing. Set the pot to Pressure Cook (high) for 8 minutes. The Instant Pot will take a few minutes to come up to pressure, and then it will begin cooking.

Step 4: Release the Pressure and Blend the Soup

Once the cooking time is up, carefully do a quick release by turning the vent to Venting. Open the Instant Pot lid and remove the bay leaf. Using an immersion blender, blend the soup directly in the pot until it reaches a smooth, creamy consistency. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Just be sure to leave a little room for the steam to escape!

Step 5: Add the Cream and Seasonings

 

Once the soup is blended, stir in the heavy cream (or coconut cream if you prefer a dairy-free version). Taste the soup and add salt and pepper to your liking. If you like a little extra creaminess, feel free to add more cream until you reach your desired texture.

Step 6: Serve and Garnish

Ladle the soup into bowls and garnish with a sprinkle of fresh parsley for a pop of color and freshness. You can serve the soup with a side of crusty bread or a light salad for a complete meal.

Tips for Perfect Creamy Instant Pot Potato Leek Soup

• Use an immersion blender: This tool makes the blending process much easier and quicker. If you don’t have one, a regular blender works just fine, but be sure to let the soup cool slightly before transferring it in batches.
• Adjust the consistency: If the soup is too thick for your liking, add a little extra broth or water to thin it out.
• Make it dairy-free: Swap the heavy cream for coconut cream, and use olive oil instead of butter to make the soup fully plant-based.
• Leftovers: This soup makes great leftovers! Store it in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months. Just reheat it gently on the stovetop.

Frequently Asked Questions (FAQ)

Can I use other types of potatoes?
Yes! While russet potatoes give the soup its creamy texture, you can also use Yukon gold or red potatoes. Just keep in mind that they may alter the texture slightly.

Can I make this soup ahead of time?
Definitely! In fact, this soup tastes even better the next day once the flavors have had time to meld together. Make it in advance and store it in the fridge for easy reheating.

Can I add other vegetables to this soup?
Yes, you can. Carrots, celery, or even spinach would be delicious additions. Just chop them finely and add them with the potatoes.

Final Thoughts: A Simple, Creamy Soup for Any Occasion

This creamy Instant Pot potato leek soup is the perfect combination of creamy comfort and savory depth. It’s so easy to make, and the Instant Pot cuts down on cooking time, making it ideal for a quick weeknight meal or a lazy weekend lunch. Whether you’re a seasoned cook or a beginner, this soup is sure to become a staple in your recipe collection.

Ready to make your own creamy Instant Pot potato leek soup? Grab your ingredients and let’s get cooking — it’s a meal you won’t forget!

Let me know in the comments below how your soup turned out, and if you added any special twists to the recipe!

Related Recipes:

• Instant Pot Butternut Squash Soup (Another cozy, creamy dish perfect for fall!)
• Easy Instant Pot Creamy Tomato Soup (A classic comfort food made in a flash!)