This potato leek soup recipe is a hearty classic soup that rivals any other. The Instant Pot pressure cooker makes it possible to whip up this savory homemade soup recipe quickly and with little fuss. I've also included recipe directions to make potato leek soup in the slow cooker or on the stove top.
Leek and potato soup is a delicious comforting soup that is nutritious and inexpensive to make. A great lunch option!
What is Leek Soup?
This soup is primarily made from leeks, potatoes, cream and various seasonings. It has a mild onion-like flavor and creamy consistency.
Leek soup with potatoes originated in Wales where it is still a popular dish. The soup is also found in other parts of Europe as well, such as France and Romania.
Our recipe today is a warm creamy soup perfect for cold weather, but there is also a cold leek soup. It is called Vichyssoise and commonly served in summer months.
How to Make Instant Pot Potato and Leek Soup
Making this homemade potato leek soup in the Instant Pot is a breeze. Follow along here with pictures or jump down to the printable recipe card.
Recipe makes 6 servings.
Ingredients
Here is everything you will need to make the creamy potato leek soup.
- 3 leeks
- 1 ½ pounds russet or yukon gold potatoes, peeled and diced
- ⅓ cup of carrots diced
- 2 garlic cloves, minced
- 2 tablespoons of unsalted butter
- 2-3 sprigs of fresh thyme
- 1 bay leaf
- 1 teaspoon Sea or Kosher salt
- ½ teaspoon fresh ground black pepper
- 5 cups vegetable broth or low sodium chicken broth
- ⅓ cup of heavy cream
- ¼ cup sour cream
- 2 tablespoons lemon juice (half a lemon) ***optional
Preparation
Start by preparing the leeks. Chop off the tough dark green part of the leaves. You only want the tender trunk area that is white and light green. Also cut off the root end of the stalk where the root hairs are.
Once you have removed the unwanted parts of the leeks, cut the trunks in half long ways and immerse in cold water to rinse well. Leeks are grown in sandy soil and are very gritty.
Here is a video of cleaning and trimming leeks that you may find helpful.
Place the half sliced trunks down and thin slice into half-moons. Soak the leeks in cold water and tussel them around to allow sandy grit to fall to the bottom of the bowl. A salad spinner can make the job of rinsing them easier.
In the instant pot, place the butter and set to sauté mode. Once butter has melted, add the leeks, carrots and thyme. Sauté the vegetables for 5 minutes.
Add the minced garlic, bay, salt and pepper to the sauté and add the broth and cream. Add potatoes to the Instant Pot and submerge them.
Seal the lid and pressure valve and cook on high pressure for 20 minutes. Manually Release the pressure.
Pour soup into a blender or insert immersion blender to puree. Remove large herb pieces. Blend until the soup is smooth and creamy.
Add sour cream (and lemon juice) if you like and stir it in.
Serve the potato leek soup with topping of choice.
Stove Top Directions
Potato leek soup is also easily prepared on the stove top. It honestly doesn't take much longer.
Prepare the soup in a Dutch oven or large stock pan. After sauteeing, add your liquids as above and cook over medium high heat bring to a boil, then reduce and simmer for 30 minutes. Use an immersion blender until consistency is smooth (or pour into a regular blender or food processor). Add sour cream and stir in.
Slow Cooker Potato Leek Soup
Yes, you can absolutely make potato leek soup in the Crock Pot too. Steps will all be the same, though if your slow cooker doesn't have a saute function you will need to do that step in a large skillet.
Cook the soup on low for 6-8 hours or on high for 3-4 hours. You can actually blend it and serve anytime after the potatoes are tender.
Toppings for Leek Soup
Now that you have prepared this lovely Instant Pot Potato Leek Soup from scratch, let's top it with something equally yummy.
Try sprinkling on one or more of these when serving; bacon, croutons, chopped chives, fried onions, shredded cheddar cheese, sour cream, Greek yogurt, pistachios, ground walnuts, fresh basil or parsley.
Serve With
Make a soup and sandwich combo by adding a chicken salad sandwich, tuna sandwich or grilled chicken wrap. Other great choices to serve with this Instant Pot Potato Leek Soup are breadsticks and a nice green salad with red wine vinaigrette or a creamy avocado lime dressing.
Yes, you can freeze leek and potato soup. There can be some separation when you thaw it, if this happens simply mix it up. I recommend freezing the soup in individual servings to make reheating easier.
I hope you enjoy this soup. If you are looking for more creamy soup recipes try my Panera Broccoli Cheddar Soup Recipe, Creamy Chicken Florentine Soup or Instant Pot New England Clam Chowder.
Potato Leek Soup Recipe
Equipment
- electric pressure cooker
- stand blender or immersion blender
Ingredients
- 3 leek stalks
- 2 tablespoons unsalted butter
- 1 ½ pounds russet or yellow potatoes peeled and diced
- ⅓ cup carrots diced
- 2-3 sprigs fresh thyme
- 2 garlic cloves minced
- 1 large bay leaf
- 1 teaspoon Sea or Kosher salt
- ½ teaspoon fresh ground black pepper
- 5 cups vegetable broth or low sodium chicken broth
- ⅓ cup heavy cream
- ¼ cup sour cream
- 2 tablespoons fresh lemon juice ***optional
Instructions
- To prepare the leek, chop off the green leaves. You only want the trunk area that is white and light green. Also cut off the end of the stalk where the root hairs are.
- Once you have removed the excess leek, cut the trunks in half long ways and rinse with water. Leeks are grown in sandy soil and are very gritty.
- Place the half sliced trunks down and thin slice into half-moons. Soak the leeks in cold water and tussel them around to allow sandy grit to fall to the bottom of the bowl. A salad spinner can make the job of rinsing them easier.
- In the instant pot, place the butter and set to sauté mode. Once butter has melted, add the leeks, carrots and thyme. Sauté the vegetables for 5 minutes.
- Add the minced garlic, bay, salt and pepper to the sauté and add the broth and cream. Add Potatoes and submerge them.
- Seal the lid and pressure valve and cook on high pressure for 20 minutes. Manually Release pressure.
- Pour soup into a blender or insert immersion blender wand. Fish out bay and thyme stems, then blend until the soup is smooth and creamy. Add sour cream and stir it in. This is also when you would add lemon if you want a little more tang.
- Serve with topping of choice.
Notes
Stove Top
In a Dutch oven or large stock pot. Saute leeks and carrots, then add your liquids as above. Cook over medium high heat until it just starts to boil, then reduce and simmer for 30 minutes. Blend and add sour cream.Slow Cooker
Steps will all be the same, though if your slow cooker doesn't have a saute function you will need to do that step in a large skillet. Cook on low for 6-8 hours or on high for 3-4 hours.Nutrition
Soup Recipes
Here are a few more soup recipes you may enjoy!
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