Go Back
–+ servings

Potato Leek Soup

Prep: 10 minutes
Cook: 25 minutes
Total Time: 35 minutes
Yield: 5 servings
Course: Soup
Cuisine: English
Calories: 216kcal
Author: Jessica Gavin
A classic potato leek soup made with simple ingredients for a smooth and creamy appetizer made in an Instant Pot.

Ingredients

  • 1 tablespoon (15 ml) olive oil
  • 1 tablespoon (14 g) unsalted butter
  • 4 cups (312 g) sliced leeks, white and light green parts, ⅛" slices
  • 2 cloves garlic, roughly chopped
  • 3 cups (454 g) russet potatoes, peeled, cut into 1" cubes
  • 4 cups (960 ml) unsalted vegetable broth, or stock
  • 1 teaspoon (6 g) kosher salt
  • 1 bay leaf
  • 3 sprigs thyme
  • ¼ cup (60 ml) heavy cream
  • ¼ cup (60 ml) whole milk
  • ¼ teaspoon black pepper
  • 1 tablespoon (3 g) chopped chives

Instructions

  • Saute the Leeks - Select the "Saute" function on the Instant Pot. Allow the pot to heat, and it will indicate "Hot" on the display when ready. Add olive oil and butter. Once hot, add the leeks. Saute until softened, stirring frequently and not allowing it to brown, 8 minutes. Add garlic and saute for 30 seconds.
  • Pressure Cook the Soup - Add the potatoes, vegetable broth, salt, bay leaf, and thyme and stir to combine. Make sure that the release valve is in the "Sealing" position. Place the lid on the Pot, then turn and lock.
    Press the "Manual" button and then set it to the "High Pressure" setting. Set the timer to 7 minutes using the "+" or "-" buttons. It will take about 10 minutes for the pot to heat and build up pressure. You will see steam release from the lid, and then the time will start on the display and count down.
  • Natural Release the Pressure - Once cook time is complete, turn off the Instant Pot by pressing the "Keep Warm/Cancel" button. Allow it to naturally release the pressure for 15 minutes.
    If pressure still remains, use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to the "Venting" position. The initial release will spray moisture around the pot, so be careful.
  • Puree the Soup - Remove the lid by opening the top away from you, as steam will be released from the pot. Discard the bay leaf and thyme sprigs. Use a hand immersion blender to puree the soup until just smooth, or transfer to a blender and puree.
  • Add the Dairy - Whisk in the milk, heavy cream, and black pepper. Season to taste.
  • To Serve - Serve garnished with a drizzle of cream and chives.

Notes

  • Serving Size: 1 cup
  • Make it Dairy-Free and Vegan: Substitute butter with olive oil. Use plant-based milk like cashew or almond. Coconut milk or coconut cream for heavy cream.
  • Make it Whole30: Substitute butter with Ghee or clarified butter. Use sea salt. Swap milk and cream for almond, cashew, or coconut milk.

Nutrition

Calories: 216kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 354mg | Potassium: 522mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2300IU | Vitamin C: 35.5mg | Calcium: 80mg | Iron: 2.2mg
qr code

Recipe Link