Instant Pot Potato Leek Soup is totally vegan and absolutely delicious! Curl up with a bowl of this creamy, smooth pressure cooker soup!
I love crockpot soup, but sometimes I want a cozy homemade soup like right now. This Instant Pot Potato Leek Soup is a super simple soup with potatoes, leeks, veggie broth, and some seasonings. This recipe is naturally vegan and is comfort food at it’s finest! Grab some crackers or crusty bread for dipping and you’ll be in soup heaven!
INSTANT POT POTATO LEEK SOUP
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Potato leek soup is a creamy, flavorful soup made with minimal ingredients. Both gluten and dairy-free, this soup gets its smooth, creamy texture from the pureed potatoes.
This soup requires minimal prep, and one-pot cooking makes this recipe both easy to make and clean up!
Instant Pot Potato Leek Soup Ingredients
POTATOES: You can use any kind of potatoes for this soup. Yellow potatoes give the best texture and beautiful golden color. But russet potatoes are also great options! Yukon Gold potatoes are like a fancy yellow potato, so either option is fine.
LEEKS: Leeks are like a milder onion, with a similar base flavor but less intense. They even look like massive green onions! It brings a sweet flavor to this potato soup. I make this leek and potato soup every fall as soon as I see them back in my grocery store.
You can also swap the thyme for oregano if you’re looking to change it up or just ran out. You can also add a cup of heavy cream or half-and-half for a creamier soup! I would add it at the end and simmer the soup until your desired consistency.
How to Make Potato Leek Soup
- First, wash your leeks thoroughly and slice the white and light green parts. You can discard the dark green parts or save them for stock!
- Then, peel and dice the potatoes. You want evenly cubed pieces.
- Now, set the Instant Pot to sauté mode and add your olive oil, leeks, and garlic. You can also swap the oil for butter if you’re not on a vegan diet for a richer leek and potato soup. Cook, stirring occasionally until the leeks have softened.
- Next, add the potatoes, vegetable broth, thyme, pepper, salt, chili flakes, and bay leaf and stir to just combine the soup ingredients.
- Time to cook! Lock your Instant Pot, flip the knob to seal, and set it to high pressure for 8 minutes.
- When the timer goes off, let it naturally release for about 10 minutes before quick releasing the remaining pressure.
- Now, remove the bay leaf and blend the soup to your preference. An immersion blender works great here, but you can use a countertop blender too. I like this soup super smooth, but you can have a chunkier, chowder-style soup too!
- Finally, add the lemon juice and give it a final stir before serving.
I like to garnish my leek and potato soup with sliced green onions, fresh thyme, or fresh parsley, depending on my mood. You can also top it with a little cheese or a dollop of sour cream.
Turn this into a creamy potato leek bacon soup with a little crumbled bacon! I like to cook mine separately and add it at the end to keep it nice and crunchy.
How Do You Cook Leeks in Soup?
I love leeks! They’re in season usually in the winter and spring. But they also make a big appearance in fall recipes, like this potato and leek soup.
If you’ve never cooked with leeks before, you should know you’re only going to eat the white and light green parts.
You also want to clean them very well! To wash leeks, cut the roots and the dark green tops off and slice the leeks in half lengthwise.
Then, cut your leeks crosswise and submerge the chopped leeks in a bowl of cold water. Use your hands to move them around the bowl to break up clinging sand and dirt. Drain the dirty water and check that your leeks look dirt-free.
Can I Freeze Leek and Potato Soup?
Absolutely! It will freeze very well, especially since it’s a dairy-free soup.
If freezing this potato and leek soup, allow it to cool completely. Then, move the soup to airtight containers to freeze. I like to freeze it in single servings so I can quickly thaw and eat it on a cold day!
To reheat, simply thaw overnight in the fridge and reheat in a saucepot.
More Amazing Instant Pot Recipes
- Instant Pot Vegetarian Chili
- Instant Pot Meatball Soup
- Cheesy Instant Pot Chicken Pasta
- Instant Pot Chicken Chili
- Instant Pot Beef Stew
- More MAIN DISH recipes…
Tools used to make this Instant Pot Potato Leek Soup recipe
Instant Pot: This popular pressure cooker makes so many meals in no time flat. Like the Crockpot, it’s a great hands-off kitchen appliance that lets you get back to family time while it makes quick soups, flavorful meats, and super fast dinners.
Chef’s knife: You need a strong, sturdy knife to slice leeks and potatoes. They’re both thick veggies, but this knife slices through them like butter.
- 2 tablespoons olive oil
- 2 medium leeks
- 3 cloves garlic minced
- 3 pounds yellow potatoes peeled and chopped into 1-inch cubes
- 6 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 bay leaf
- 1 tablespoon lemon juice
- Green onion thinly sliced, for garnish
- Wash the leeks thoroughly and then thinly slice. You want the white and light green parts only.
- Turn the Instant Pot on sauté. Add the olive oil, leeks, and garlic and heat just until the leeks begin to soften.
- Add the potatoes, vegetable broth, thyme, pepper, salt, chili flakes (if using), and bay leaf and give a gentle stir.
- Place the lid on the pot, turn the valve to sealing, and set to high pressure (manual) for 8 minutes.
- When the timer is complete, let the pot naturally release for 10 minutes. After 10 minutes carefully quick release the remaining pressure.
- Remove the lid from the pot and remove the bay leaf. With an immersion blender, blend the soup until smooth, or if you preferred you can leave it a bit chunky. Add the lemon juice and stir.
- Ladle soup into bowls and garnish with some sliced green onion if desired. Serve warm.