5 from 6 votes
Potato Leek Soup
Instant Pot Potato Leek soup is a silky, elegant and classic soup. This simple soup recipe is gently flavored with leeks and potatoes, rich broth and delicate spices. Easy to make in your Instant Pot® or stove top. Vegetarian, Vegan, Gluten Free options.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
8
-10 cups
Calories:
194 kcal
Cuisine:
French, American
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter the real deal, increase olive oil if vegan
- 3 large leek white and light green parts only thoroughly washed, halved lengthwise and sliced
- 2 cloves garlic minced
- 2 tablespoons flour all purpose GF flour may be substituted
- 5 cups chicken broth substitute vegetable broth for vegetarian or vegan
- 1 bay leaf
- 1 teaspoon sea salt kosher
- 1/4 teaspoon ground white pepper or ground black pepper
- 1 lb potato washed, peeled and cubed, Yukon gold variety
- 1/8 teaspoon nutmeg optional, but try it
- 3/4 cup half and half substitute with heavy cream, whole milk or coconut milk
Garnish
- green onion or chives, chopped
- cream substitute creme fraiche or plain yogurt, for soup
- Bacon chopped small, cooked crisp
Instructions
- Gather your ingredients and prep (wash, peel, chop, measure) for quick and easy soup assembly.
- Clean and slice your leeks (white parts only); thoroughly washed, halved and sliced.
- Press the Saute button on the Instant Pot®, when it reads "HOT" add oil and butter.
- Stove Top | Heat 4 qt or larger pot over medium-high heat, add oil and butter.
- Add leeks and sauté, stirring occasionally, until soft and lightly browned.
- Add garlic and stir until fragrant, about 30-60 seconds.
- Sprinkle flour (or GF flour) over the leeks, stirring until incorporated, about a minute.
- Pour in broth, stirring well and scraping the bottom to get all the flour mixed in and incorporated.
- Add cubed potatoes, bay leaf, sea salt, pepper and nutmeg. Stir well.
- Place lid on the Instant Pot® and set the steam release valve to sealing position.
- Stove Top | Bring to boil, simmer on low until potatoes are tender, about 15-20 minutes, skip to puree options).
- Adjust time + or - to 7 minutes in Manual or Pressure Cook mode on Instant Pot.
- Once cooking cycle ends, allow the pot to release pressure naturally for 15 minutes, then release balance of steam (careful)!
- Once the pressure pin drops on the steam release, open the top and stir the soup. Be sure to remove your bay leaf.
Cup of Yum
Puree Options
- Using an immersion blender, blend right in the pot until smooth and silky.
- Puree in a blender in small batches. Pour a couple ladles of soup into blender and purée, pour puréed soup into another pot or large bowl until all soup is blended, return pureed soup to pressure cooker pot.
- Have a Vitamix? Pour the soup into blender (if the container is large enough, if not, do in batches), turn Vitamix to low speed, then slowly increase the speed until smooth and steamy.
- After the soup is puréed, pour in your half and half (coconut milk, heavy cream or whole milk may be substituted), stir until combined.
- Taste and adjust seasonings, if needed.
Garnish
- Pour in a little swirl of sour cream (see notes), chopped chives or green onions and crisp bacon, all optional, but adds a lovely touch.
- Serve soup hot or cold.
Serving Suggestions
- For a light lunch, serve with a slice of warm, buttered hearty bread. Or add a fresh salad or make a grilled cheese using fresh bread with some smoked gouda, cheddar or Gruyère cheese.
Notes
- PRESENTATION TIP | If you want pretty swirls and "dots" of sour cream in your soup; stir the sour cream (plain yogurt or crème fraîche) well and pour into baggie. Snip the corner off and using like a pastry bag, swirl in desired pattern or use a skewer or knife to swirl around.
- knife
- © 2018 | This recipe for Potato Leek Soup was featured first on The Fresh Cooky.
- © 2018 | This recipe for Potato Leek Soup was featured first on The Fresh Cooky.
- The Fresh Cooky
Nutrition Information
Serving
1serving
Calories
194kcal
(10%)
Carbohydrates
19g
(6%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.2g
(10%)
Cholesterol
19mg
(6%)
Sodium
393mg
(16%)
Potassium
463mg
(10%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
770IU
(15%)
Vitamin C
16mg
(18%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 -10 cups
Amount Per Serving
Calories 194
% Daily Value*
| Serving | 1serving | |
| Calories | 194kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 393mg | 16% |
| Potassium | 463mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 16mg | 18% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.