Hey everyone! I’m so excited to share one of my favorite soups — Instant Pot Potato Leek Soup! It’s creamy, cozy, and full of comforting flavor, perfect for chilly days. I’m always amazed by how such simple ingredients come together to make something this delicious. Every time I make it, I wonder why I don’t make it more often! And if you love this one, don’t forget to check out a few reader favorites like Mario’s Italian Wedding Soup or my Butternut Squash Soup (made with frozen squash!).
Leeks may look intimidating with their long green stalks and layers of dirt, but fear not – cleaning them is a breeze. Follow these simple steps to ensure your leeks are fresh and dirt-free:
Trimming: Start by trimming off the dark green tops and the root ends of the leeks. You’ll want to use only the crisp, white and light green parts for your recipe.
Slicing: Cut the leeks in half lengthwise, and then slice them into half-moons. This exposes more surface area for easy cleaning.
Rinsing: Place the sliced leeks in a bowl of cold water. Swish them around to loosen any dirt or sand that might be trapped between the layers.
Draining: Allow the leeks to sit for a few minutes in the water so that any dirt settles at the bottom. Lift the leeks out of the water and leave the sediment behind. (You really need to take the leeks out. If you try draining the water, say using a colander you will end up throwing the dirt back on top of the leeks.)
Final Rinse: Give the leeks a final rinse under running water, ensuring all remaining debris is washed away. (you can use a colander for this if you like.)
Potatoes (Russet preferred, but any kind works — use what you have!)
Leeks (I like to buy extra, clean them all at once, and freeze the chopped leftovers in a ziplock bag. It makes it so easy to whip up another batch of this soup or toss some into other soups later.)
Onion
Chicken broth (homemade or store-bought — vegetable broth works too; a standard 900 ml carton is perfect)
Butter can be substituted by olive oil.
Whipping cream
Salt and freshly ground black pepper
Chives (or ciboulette) for garnish
Extra chilled fresh cream for serving
Freshly ground nutmeg (for a subtle pop of flavor)
Sauté the leeks and onion in butter, then add the potatoes and broth. Cook until everything is soft, blend until smooth, and stir in the cream. Season with salt, pepper, and a touch of nutmeg, then top with chives to serve.
Note: Whether you use a immersion blender or a regular blender just be careful whenever maneuvering hot liquid and don’t get hurt!
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing & Reheating
Cook the potatoes and leeks in broth as usual, then blend the soup until smooth — but skip the cream and garnishes for now. Let it cool completely before freezing (you can speed this up by setting the pot in an ice-water bath).
Once cooled, pour the soup into freezer-safe containers or ziplock bags, leaving a bit of space for expansion. Freeze for up to 3 months.
When you’re ready to enjoy it again, thaw the soup overnight in the fridge. Reheat gently on the stove and give it a quick blend if needed to bring back that creamy texture. Stir in the cream just before serving, garnish with chives, and season with a little extra salt and pepper to taste.
Don’t worry, simply follow the directions exactly as they are, making one small adjustment: add an extra half cup of chicken broth to ensure the perfect consistency.
Once your delicious soup reaches a boil,reduce the heat to low and let it simmer for 30 minutes. Stir occasionally to prevent any sticking at the bottom of the pot. Then follow the remaining recipe directions as written.
Easy Instant Pot Potato and Leek Soup
Cozy up with this creamy Instant Pot Potato Leek Soup! Easy to make, packed with flavor, and perfect for chilly days.
Begin by trimming, slicing and rinsing the white part of your leeks (see notes*)
3 leeks
Wash, peel, and dice the potatoes into small pieces and chop your onion
3 russet potatoes, 1 large onion
Turn on the saute function of your Instant Pot, melt the butter over medium heat. Add the onion. Saute until it becomes soft and translucent.
2 tablespoons of butter
Add the chopped leeks and continue sautéing for another 3 minutes until everything is soft.
Add the diced potatoes to the mixture. Pour in the chicken broth, mix well, and season with salt and black pepper to taste.
salt and freshly ground black pepper to taste, 1 liter of homemade or store-bought chicken broth
Press Cancel to stop the sauté function. Close the lid and make sure it’s securely locked, then turn the steam release handle to Sealing. Select Pressure Cooker (Manual) on high and set the timer to 6 minutes using the + or – buttons.
Once the timer is done, quick release the pressure and open the lid. Use an immersion blender to purée the soup until just smooth. Stir in whipping cream. Add ground nutmeg to taste.
1/3 cup of whipping cream, ground nutmeg
And voilà! Your Easy Potato and Leek Soup is ready! Serve it with sliced green chives on top and a generous dollop of whipping cream
additional chilled fresh cream for serving, chopped chives for serving
Notes
1. Leeks may look intimidating with their long green stalks and layers of dirt, but fear not. Follow these simple steps to ensure your leeks are fresh and dirt-free:
Trimming: Start by trimming off the dark green tops and the root ends of the leeks. You’ll want to use only the crisp, white and light green parts for your recipe.
Slicing: Cut the leeks in half lengthwise, and then slice them into half-moons. This exposes more surface area for easy cleaning.
Rinsing: Place the sliced leeks in a bowl of cold water. Swish them around to loosen any dirt or sand that might be trapped between the layers.
Draining: Allow the leeks to sit for a few minutes in the water so that any dirt settles at the bottom. Lift the leeks out of the water and leave the sediment behind. (You really need to take the leeks out. If you try draining the water, say using a colander you will end up throwing the dirt back on top of the leeks.)
Final Rinse: Give the leeks a final rinse under running water, ensuring all remaining debris is washed away. (you can use a colander for this if you like.)
2) If you don’t have an Instant Pot, no worries! Just follow the stove-top instructions and add an extra ½ cup of chicken broth to get the right consistency. Bring to a boil, then simmer for 30 minutes, stirring occasionally to prevent sticking.3) Be careful when blending hot soup — whether with an immersion blender or regular blender — to avoid burns.4) Freezing & Reheating: Do not add cream or garnishes before freezing. Let the soup cool completely, then freeze in airtight containers for up to 3 months. When ready to eat, thaw overnight in the fridge, re-blend if needed for a smooth texture, then stir in cream and garnish just before serving.5) Please note: The displayed calories are an estimated value. Actual calorie content may vary based on specific ingredients and portion sizes. Always consult with a nutritionist for precise dietary information
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