Instant Pot Potato Leek Soup
User Reviews
5
Instant Pot Potato Leek Soup
Description
This soup recipe uses peeled, diced russet potatoes and the white parts of leeks, which are sliced and thoroughly rinsed to remove grit. Butter sautés chopped onion and minced garlic, adding depth before liquids are introduced. Chicken broth, water, thyme, leeks, and potatoes are pressure cooked for 10 minutes in an Instant Pot.
After cooking, a quick release of pressure is followed by blending the soup until smooth using an immersion blender, creating a creamy, velvety texture without added cream. Seasoning with salt and pepper is adjusted to taste. Chopped fresh chives added just before serving provide a subtle herbal note and mild crunch.
This recipe can be adapted to be vegetarian or vegan by substituting vegetable broth and olive oil for broth and butter respectively. The soup can be made ahead, and the Instant Pot method helps reduce active cooking time. It is a warm, simple dish suitable for colder days or as a comforting starter.
Ingredients
- 3-4 medium-to-large leek sliced, use the white parts
- 4 large russet potato peeled & diced
- 2 tablespoons butter
- 1/2 medium onion chopped
- 1 large clove garlic minced
- 4 cups chicken broth or stock, or use veg broth
- 1 cup water
- 1/4 teaspoon thyme dried
- salt to taste
- black pepper to taste
- chive chopped (optional, for garnish, fresh
Instructions
- Prep your leeks and peel and chop your potatoes. Discard the top dark green portion of the leeks, retaining the bulbs. Slice the bulbs into rings. Add leeks to a colander and rinse them throughly (use your hands to dislodge any stubborn dirt).
- Add the butter to the Instant Pot and press the sauté button. Add the onion and sauté, stirring occasionally, for 3-4 minutes.
- Add the garlic to the Instant Pot and cook for 30 seconds.
- Add the broth, water, leeks, potatoes, and thyme to the Instant Pot. Give it a stir and then close the lid and set the valve on "sealing". Set the timer to cook on high pressure for 10 minutes.
- Once the countdown has finished, carefully do a quick pressure release (soup can splatter a bit).
- Using an immersion blender, puree the soup until smooth. You could also blend it in batches using a regular blender (I suggest letting the soup cool a bit first). Season soup with salt & pepper as needed. Garnish with chives if desired.
Notes
- Use vegetable broth and replace butter with olive oil for a vegan version of this soup.
- The instant pot rising time counts as inactive cooking, reducing hands-on preparation time.
- An immersion blender is recommended for smooth texture; alternatively, blend in batches after cooling.
- Nutritional information is an estimate due to ingredient variability and should be used as a general guide.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 52g | 17% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 630mg | 26% |
| Potassium | 1245mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 858IU | 17% |
| Vitamin C | 31mg | 34% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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