Instant Pot Potato Leek Soup
If you’re looking for comfort food that’s effortlessly creamy and bursting with flavor, you’re in for a treat with this Instant Pot Potato Leek Soup. Inspired by chilly evenings and the need for something warm and wholesome, this recipe combines simple ingredients to create a velvety soup that’s both satisfying and soul-soothing. What’s even better? It’s made in a fraction of the time you’d typically spend with traditional methods!
Reasons to try it
This recipe is all about convenience without compromising on taste. You’ll love how quickly you can whip it up—perfect for a busy weeknight dinner or a cozy family brunch. Plus, it’s budget-friendly and great for using up those extra leeks and potatoes lingering in your pantry. The rich flavor of the leeks paired with the creamy texture makes it a hit among kids and adults alike.
“This soup exceeded my expectations! It’s so simple, yet the flavor is out of this world. I doubled the recipe for leftovers and it was just as good the next day!” — A satisfied home cook
The cooking process explained
Making this delicious soup is straightforward and encourages you to embrace your inner chef. You’ll start by sautéing a mix of leeks and onions, followed by adding the potatoes and broth. After a quick cook in the Instant Pot, a blend brings the soup to a creamy finish. Let’s break it down into steps to make the process as seamless as possible.
What you’ll need
Gathering the ingredients is half the fun. Here’s what you’ll need for your Instant Pot Potato Leek Soup:
- 3 large potatoes, peeled and diced
- 2 leeks, cleaned and sliced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Chives for garnish (optional)
Feel free to substitute the heavy cream with half-and-half for a lighter option, or use a dairy-free alternative like coconut cream if you prefer!
Step-by-step instructions
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Sauté the base: Turn on your Instant Pot and select ‘Sauté’ mode. Melt the butter, then add the chopped onion and leeks. Cook until they are soft and aromatic, about 5 minutes.
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Add the main ingredients: Stir in the diced potatoes and pour in the vegetable broth.
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Set your Instant Pot: Close the lid securely and set the pot to manual high pressure for 10 minutes.
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Release the pressure: Once the cook time is complete, allow for a natural release for 10 minutes followed by a quick release to let any remaining steam escape.
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Blend it smooth: Use an immersion blender to purée the soup until it’s silky and smooth. Stir in the heavy cream and season with salt and pepper to taste.
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Ready to serve: Serve your soup hot, optionally garnished with fresh chives for a pop of color and flavor.
Best ways to enjoy it
A warm bowl of Potato Leek Soup pairs delightfully with crusty bread or a fresh side salad. For a heartier meal, consider adding some shredded rotisserie chicken or crispy bacon on top. A sprinkle of grated cheese or a dollop of sour cream can also elevate the dish.
Storage and reheating tips
To keep your leftovers fresh, allow the soup to cool completely before transferring it to an airtight container. It will store well in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 2 months—just don’t add the heavy cream until you reheat it for the best texture.
Pro chef tips
- Prep ahead: You can chop the leeks and onions the night before to save time.
- Don’t rush the sauté: Taking your time during the sauté step enhances the flavors and brings out the sweetness in the leeks and onions.
- Adjust the thickness: If you prefer a thicker soup, simply blend a little longer or add a small amount of additional potatoes.
Creative twists
Feel free to get creative! Add a pinch of smoked paprika for a savory kick, or toss in some sautéed mushrooms for earthiness. You could also incorporate fresh herbs like thyme or parsley for an aromatic touch. For a touch of luxury, drizzle with truffle oil before serving.
Your questions answered
How long does this soup take to make?
From start to finish, this soup takes about 30 minutes, including prep time and cooking in the Instant Pot.
Can I use green parts of leeks?
Absolutely! The green parts can add flavor, but be sure to clean them thoroughly to remove any grit.
Can I make this recipe dairy-free?
Yes! Substitute heavy cream with a plant-based cream alternative, such as coconut cream, for a delicious vegan version.
Now that you have all the insights and instructions, it’s time to embrace the joy of making this comforting soup. Enjoy each spoonful of warmth and flavor knowing you’ve created something truly special!
Instant Pot Potato Leek Soup
Ingredients
Method
- Turn on your Instant Pot and select 'Sauté' mode. Melt the butter, then add the chopped onion and leeks. Cook until they are soft and aromatic, about 5 minutes.
- Stir in the diced potatoes and pour in the vegetable broth.
- Close the lid securely and set the pot to manual high pressure for 10 minutes.
- Once the cook time is complete, allow for a natural release for 10 minutes followed by a quick release to let any remaining steam escape.
- Use an immersion blender to purée the soup until it's silky and smooth. Stir in the heavy cream and season with salt and pepper to taste.
- Serve your soup hot, optionally garnished with fresh chives for a pop of color and flavor.
