Instant Pot Potato Leek Soup.
This lighter Instant Pot Potato Leek Soup is a perfect transition from winter to spring. When the days are just starting to warm up but the evenings are still cool, there’s nothing better or fresher than a creamy bowl full of rustic potato leek soup.
Watch Healthy Elizabeth On Youtube
I’d love to hear from you! If you make this dish, pin it, tag me on Instagram or YouTube @healthyelizabeth so I can share it with others. It’s really exciting to see when you make my recipes!
JOIN MY NEWSLETTER…
Let’s Stay in Touch!
For this recipe you’ll need
- An Instant Pot or Soup Pot
Ingredient list
To get started making this recipe, you’ll want to gather these ingredients:
- Yukon gold potatoes, peeled and diced
- sliced leeks, white and light green parts only (from 4 leeks)
- vegetable broth
- butter
- sea salt and pepper to taste
- heavy cream
- sea salt and pepper
- sour cream, for serving
Here’s How To Make My Instant Pot Potato Leek Soup.
Step by Step Instructions
- Turn the instant pot on to “saute” mode. Place the butter, leeks, and onion in the pot and saute for 4-5 minutes until tender. Add in the potatoes, vegetable broth, salt, and pepper to taste.
- Seal the valve and pressure cook on High for 10 minutes. Let the pressure release naturally.
- Blend the soup with an immersion blender until smooth. (or, transfer the vegetables, in batches, to a stand blender. Blend on low speed until smooth. Return the blended soup to the instant pot.)
- Add the heavy cream and stir to combine. Ladle into bowls and serve with a scoop of sour cream or Greek yogurt.
Did you make this recipe?
Tag me @healthyelizabeth on Instagram or leave a comment on YouTube!
Print the recipe or Get the ingredients with Instacart
Instant Pot Potato Leek Soup.
Print RecipeEquipment
- Instant Pot or soup pot
Ingredients
- 3 leeks, white and light green parts only slice then wash well
- ½ medium sweet onion
- 2 tbsp butter or avocado oil for dairy-free
- 3-4 large gold potatoes peeled and cubed
- 32 oz vegetable broth
- ¼ cup heavy cream or coconut milk for dairy-free
- sea salt and pepper to taste
- sour cream or greek yogurt, optional for topping
Instructions
- Turn the instant pot on to "saute" mode.Place the butter, leeks, and onion in the pot and saute for 4-5 minutes until tender. Add in the potatoes, vegetable broth, salt, and pepper to taste.
- Seal the valve and pressure cook on High for 10 minutes. Let the pressure release naturally.
- Blend the soup with an immersion blender until smooth. (or, transfer the vegetables, in batches, to a stand blender. Blend on low speed until smooth. Return the blended soup to the instant pot.)
- Add the heavy cream and stir to combine.Ladle into bowls and serve with a scoop of sour cream or Greek yogurt.
Servings: 6
Better than I can explain!! This recipe is perfect for spring leeks. I salted every layer instead of just after adding the broth and it was a tad too salty so maybe just salt 1-2 layers. I also left some chunky potatoes unblended to add to the texture and a 1:2 a lemon at the end to give some brightness. Lentils would be amazing in here if you’re looking for some added protein.