Instant Pot Potato Leek Soup
User Reviews
5
Instant Pot Potato Leek Soup
Description
This Instant Pot Potato Leek Soup combines diced Yukon gold potatoes and large chopped leeks sautéed in butter until softened. Added flavors include bay leaves, dried thyme, and minced garlic, which infuse the broth during cooking. The mixture is then pressure cooked with unsalted chicken stock and fish sauce, which adds umami depth while offering a soy sauce alternative.
After pressure cooking and natural release, heavy cream is stirred in to create a smooth, creamy finish. For a thicker consistency, the soup can be blended using an immersion blender. Seasoning with salt and black pepper to taste rounds out the savory profile. The soup has a velvety texture with a subtle herbal and garlic undertone enhanced by the leeks and thyme.
Serving suggestions include garnishing with finely sliced green onions for a fresh and mild onion note. This soup works well as a warming starter or a light meal. It’s simple, with accessible ingredients and method adapted for the Instant Pot to reduce hands-on time and enhance flavors.
Ingredients
- 4 (1.5lb or 552g) potato diced, Yukon gold variety
- 2 (375g - trimmed & chopped) leek chopped, large
- 2 tablespoons (28g) butter unsalted
- 2 (0.5g) bay leaf
- 1 teaspoon (1.5g) thyme dried
- 1 cup (250ml) heavy cream
- 4 cups (1L) chicken stock unsalted
- 3 (13g) garlic minced, cloves
- 2 tablespoons (30ml) fish sauce (or sub with regular soy sauce)
- salt to taste
- black pepper to taste
Optional Garnish
- green onions , finely sliced
Instructions
- Sweat Leeks: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Add 2 tbsp (28g) unsalted butter and chopped leeks in Instant Pot. Season with a pinch of salt, then cook leeks until softened (~4 mins). Once the leeks are softened, add in 2 bay leaves, 1 tsp (1.5g) dried thyme, and minced garlic. Saute for another 30 seconds.
- Pressure Cook Potato Leek Soup: Pour in 4 cups (1L) unsalted chicken stock, 2 tbsp (30ml) fish sauce (or sub with regular soy sauce), and diced potatoes. Give everything a quick mix. Pressure cook at High Pressure for 5 minutes + 15 minutes Natural Release.
- Season & Thicken: Add in 1 cup (250m) heavy cream. *Note: Some enjoy the potato leek soup without blending. Since we like a thicker soup, we blend the potato leek soup at this step with an Immersion Hand Blender. Taste and season with more salt if desired (for reference, we added 2 large pinches of salt at the end to season this properly).
- Serve Leek Potato Soup: Garnish with finely sliced green onions, bacon bits, fried leeks, or fresh herbs. Season with some freshly ground black pepper. Serve immediately. Enjoy!~ :)
Notes
- Use an immersion blender after cooking to achieve a creamy texture, or skip blending for a chunkier soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 48mg | 16% |
| Sodium | 418mg | 17% |
| Potassium | 578mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1305IU | 26% |
| Vitamin C | 16mg | 18% |
| Calcium | 84mg | 8% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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