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Potato Leek Soup (Instant Pot or Stovetop)

Potato Leek soup is a silky, elegant and classic soup. This simple soup recipe is gently flavored with leeks and creamy potatoes, rich broth and delicate spices. Easy to make in your Instant Pot® pressure cooker or stove top.

I think leeks get a bad rap, they look like overgrown green onions and while they look ostentatious, intimidating and maybe even unsavory, if you haven’t cooked with leeks, YOU are missing out.

Potato Leek Soup (Instant Pot or Stove Top) | www.thefreshcook.com

Big, robust, and a little rustic; these awkward looking giants of the onion family impart a sweet, delicate flavor to soups, stews, egg dishes and more. I use them often in dishes like my Prosciutto & Gruyere Hashbrown Quiche and Beef Bone Broth. Please give them a try!

Pair those leeks with vitamin C rich, creamy potatoes and a few other simple ingredients; in no time you will be enjoying a decadent, mouth-watering, healthy and silky soup; great as a starter or serve a big bowl as a main dish. Comfort food!

Potato Leek Soup Instant Pot or Stove Top | www.thefreshcooky.com

Easily adapt to gluten free, vegetarian, and vegan

Typically I make this soup on the stove top (instructions in recipe), but more recently I’ve adapted it to my new Instant Pot®. If you don’t have one, don’t worry, you can achieve the same results with a good sturdy soup pot. So the pictures will show the Instant Pot®, but the recipe will include instructions for both stove top and pressure cooker.

How to Make Potato Leek Soup in Instant Pot®

READY? Gather your ingredients and prep (wash, peel, slice, dice, mince, measure) for quick and easy soup assembly.

Instant Pot with chicken broth, russet potatoes, three leeks, an olive bowl with sea salt, bay leaf and garlic on a marble board. www.thefreshcooky.com

How to Clean and slice leeks

Cut the dark green part off, trim the rooted end off keeping the light green to the white part, discard the cut off portions. Slice in half lengthwise, run under cold water removing any sandy dirt (be sure to wash them well) and then slice into 1/4 inch slices.

Press the Sauté button on the Instant Pot®, when it reads “HOT” add oil and butter.

Add the leeks and sauté, stirring occasionally, until soft and lightly browned. Add the garlic and stir until fragrant, about 30-60 seconds.

Tossing Leeks into Instant Pot www.thefreshcooky.com

Sprinkle flour (or GF flour) over the leeks, stirring until incorporated, about a minute.

Turquoise tablespoon of flour going into instant pot with ingredients for leek soup | www.thefreshcooky.com

Pour in broth, stirring well and scraping bottom incorporating all of the flour.

Glass bowl pouring chicken broth into instant pot.

Add cubed potatoes, bay leaf, sea salt, pepper and nutmeg (trust me on this one). Stir well.

Pouring cubed russet potatoes into instant pot

Place lid on the Instant Pot® and set the steam release valve to sealing position. Adjust time + or – to 7 minutes in Manual or Pressure Cook mode on Instant Pot.

When cooking cycle ends, allow the pot to release pressure naturally for 15 minutes, then release balance of steam (careful)! Once the pin drops on the steam release, open the top and stir the soup. Be sure to remove your bay leaf.

Pureéing Soup Options

Option 1 | Using an immersion blender, blend right in the pot until smooth and silky.

Immersion blender going into Instant pot with wooden spoon in background

Option 2 | 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.

Option 3 | 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.

Potato leek soup in Vitamix Blender ready to blend and heat until silky smooth

After 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 (optional) with a little swirl of sour cream (crème fraîche or plain greek yogurt), chopped chives or green onions and crisp bacon; adds a lovely touch.

Potato Leek Soup Instant Pot or Stove Top | www.thefreshcooky.com

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.

Potato Leek Soup (Instant Pot or Stove Top) www.thefreshcooky.com

Soup may be served hot or cold; I like it hot. 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. Oh sorry, that’s what I would be making.

Sit back and relax, enjoy your silky, creamy, potato leek soup, you’ll thank me later!

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Potato Leek Soup (Instant Pot or Stove Top) | www.thefreshcook.com
Yield: 6 bowls, 8-10 cups

Potato Leek Soup

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

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.

Ingredients

  • 2 tablespoons olive oil
  • 3 tablespoons butter (the real deal, increase olive oil if vegan)
  • 3 large or 5 smaller leeks (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 kosher sea salt
  • 1/4 teaspoon white or black ground pepper
  • 1 lb yukon gold potatoes, washed, peeled and cubed
  • 1/8 teaspoon nutmeg (optional, but try it)
  • 3/4 cup half and half (substitute with heavy cream, whole milk or coconut milk)

Garnish

  • Chopped green onions (or chives)
  • Soup cream (substitute creme fraiche or plain yogurt)
  • Crisp cooked bacon, chopped small

Instructions

  1. Gather your ingredients and prep (wash, peel, chop, measure) for quick and easy soup assembly.
  2. Clean and slice your leeks (white parts only); thoroughly washed, halved and sliced.
  3. Press the Saute button on the Instant Pot®, when it reads "HOT" add oil and butter.
  4. Stove Top | Heat 4 qt or larger pot over medium-high heat, add oil and butter.
  5. Add leeks and sauté, stirring occasionally, until soft and lightly browned.
  6. Add garlic and stir until fragrant, about 30-60 seconds.
  7. Sprinkle flour (or GF flour) over the leeks, stirring until incorporated, about a minute.
  8. Pour in broth, stirring well and scraping the bottom to get all the flour mixed in and incorporated.
  9. Add cubed potatoes, bay leaf, sea salt, pepper and nutmeg. Stir well.
  10. Place lid on the Instant Pot® and set the steam release valve to sealing position.
  11. Stove Top | Bring to boil, simmer on low until potatoes are tender, about 15-20 minutes, skip to puree options).
  12. Adjust time + or - to 7 minutes in Manual or Pressure Cook mode on Instant Pot.
  13. Once cooking cycle ends, allow the pot to release pressure naturally for 15 minutes, then release balance of steam (careful)!
  14. Once the pressure pin drops on the steam release, open the top and stir the soup. Be sure to remove your bay leaf.

Puree Options

  1. Using an immersion blender, blend right in the pot until smooth and silky.
  2. 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.
  3. 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.
  4. After the soup is puréed, pour in your half and half (coconut milk, heavy cream or whole milk may be substituted), stir until combined.
  5. Taste and adjust seasonings, if needed.

Garnish

  1. 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.
  2. 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.

© 2018 | This recipe for Potato Leek Soup was featured first on The Fresh Cooky.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 227Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 33mgSodium: 1096mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 6g

The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc.

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kathleen

ABOUT KATHLEEN

I enjoy sharing easy recipes that are wholesome and delicious. I am fed by my faith, family, friends & food! Welcome to my kitchen! Read more...

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