If you’ve ever been on the hunt for a dish that’s both comforting and nutritious, Potato Leek Soup is the perfect choice. Imagine the warm, velvety texture of creamy potatoes mingling with the subtle, sweet flavor of leeks. It’s a dish that’s ideal for colder months but can easily be enjoyed year-round. Even better? When you make this soup in an Instant Pot, the process is quick and effortless, which means you can enjoy a restaurant-worthy dish without spending hours in the kitchen.
This recipe is great for busy nights, cozy weekends, or even as a simple yet satisfying appetizer. And the best part? It’s incredibly customizable, allowing you to add your own twist, whether you’re aiming for a vegetarian or a heartier version with bacon.
So, let’s dive in and explore how to make this creamy and indulgent soup in your Instant Pot.
Potato Leek Soup Instant Pot Recipe
The Instant Pot is a game-changer for anyone who loves delicious meals without the extended cooking time. Traditional potato leek soups can take a while to prepare, as you would typically need to simmer the ingredients for a long time to develop their flavors and textures. But with the Instant Pot, you cut down on that time significantly, while still achieving the same depth of flavor.
In this recipe, the leeks become wonderfully tender and the potatoes break down into a creamy base, making for a luscious, smooth soup. The sauté function of the Instant Pot allows for even more flavor development at the beginning, so you’re not missing out on any richness. A touch of cream adds the final velvety finish.
Ingredients Needed
To make a delicious and satisfying Potato Leek Soup in the Instant Pot, you’ll need the following:
- Leeks – The star of the show! These mild, onion-like vegetables give the soup a delicate sweetness. You’ll need about 3 medium-sized leeks.
- Yukon Gold Potatoes – Their creamy texture when cooked makes them perfect for this soup. About 4-5 medium potatoes should be enough.
- Vegetable or Chicken Broth – 4 cups of broth will provide the base of your soup. You can opt for low-sodium to keep things lighter.
- Heavy Cream – 1 cup for that rich, smooth texture. If you want a lighter version, you can substitute with half-and-half or even coconut milk for a dairy-free option.
- Butter – 2 tablespoons to sauté the leeks and garlic. It adds a depth of flavor and richness to the soup.
- Garlic – 3 cloves, minced. Garlic adds a fragrant, savory layer of flavor to balance out the sweetness of the leeks and potatoes.
- Thyme – Fresh thyme or dried thyme works well in this soup, offering a warm, earthy note.
- Bay Leaf – One bay leaf is all you need to enhance the soup with its subtle herbal fragrance.
- Salt & Pepper – To taste. These will help bring out all the flavors and tie everything together.
- Olive Oil – 1 tablespoon for the initial sauté if you’re looking to keep it a bit lighter than the butter option.
Cooking Instructions
Making this Potato Leek Soup in your Instant Pot is a breeze, thanks to the pressure cooker’s speed and efficiency. Here’s a step-by-step breakdown:
- Prep the Leeks: Leeks can hold onto dirt, so make sure you wash them thoroughly. Cut off the root end and the dark green tops, then slice them into rings or half-moons. Set them aside.
- Sauté the Veggies: Turn your Instant Pot to the Sauté setting. Add the butter (or olive oil) and let it melt. Once it’s hot, add the leeks and garlic. Sauté them for about 5 minutes until they soften and become fragrant. Stir occasionally to avoid burning the garlic.
- Add the Potatoes and Broth: Once the leeks and garlic are soft, add the diced Yukon Gold potatoes, the vegetable or chicken broth, thyme, and the bay leaf. Stir everything together.
- Pressure Cook: Close the lid of your Instant Pot and set the valve to Sealing. Choose the Manual or Pressure Cook setting and cook on high pressure for 10 minutes.
- Release the Pressure: Once the cooking time is up, carefully do a quick release by turning the valve to Venting. This will release the steam quickly, but be careful of the hot steam!
- Blend the Soup: Remove the bay leaf and, using an immersion blender, blend the soup directly in the pot until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender.
- Finish with Cream: Stir in the heavy cream, then taste and adjust seasoning with salt and pepper. You can also add a drizzle more cream for extra richness, if desired.
- Serve: Ladle the soup into bowls, garnish with fresh thyme or chives, and serve warm.
Ingredient Insights
- Leeks: Leeks are part of the onion family but have a much milder, almost sweet flavor. They’re packed with antioxidants, fiber, and vitamins A, K, and C, making them a great addition to your diet. They’re often used in soups and stews due to their subtle flavor that doesn’t overpower the dish.
- Yukon Gold Potatoes: These potatoes are perfect for soups because they hold their shape when cooked but also become tender and creamy. The naturally buttery flavor of Yukon Golds adds richness to the soup without needing excessive cream or butter.
- Heavy Cream: Heavy cream not only contributes to the creamy texture of the soup but also adds a comforting richness. It balances the savory elements, making the soup feel indulgent. If you want to keep things lighter, swapping it with a plant-based cream or milk can still result in a delicious, albeit less decadent, soup.
Expert Tips
- Use a High-Quality Broth: The broth is the foundation of the soup’s flavor, so use one that’s rich and flavorful. Homemade broth will give you the best taste, but store-bought options can work too, especially if they are low-sodium.
- Don’t Skip the Sauté Step: Taking a few minutes to sauté the leeks and garlic builds flavor right at the start. It caramelizes the sugars in the leeks, enhancing their natural sweetness.
- Adjust Consistency to Your Liking: If you prefer a chunkier soup, blend only part of the mixture or mash the potatoes with a potato masher instead of blending. You can always thin the soup with extra broth or water to reach the desired consistency.
- Add Herbs: Fresh herbs like parsley, thyme, or rosemary can add extra freshness when garnishing your soup. A squeeze of lemon also brings a nice brightness that cuts through the richness of the cream.
Recipe Variations
While this basic recipe is delicious on its own, there are plenty of ways to switch it up based on your tastes or dietary needs:
- Bacon or Ham: Add crispy bacon bits or diced ham to the soup for a savory, smoky twist. You can even sauté the bacon in the Instant Pot before cooking the leeks to infuse the soup with more flavor.
- Dairy-Free Version: For a dairy-free version, simply swap the cream for coconut milk or a cashew cream. You can also use olive oil instead of butter.
- Add Greens: If you want to sneak in some more vegetables, stir in some spinach, kale, or peas after the soup has been blended. These greens will wilt into the soup, giving it a bit more texture and nutrition.
- Cheese: Grated cheese like Gruyère or sharp cheddar can be stirred into the soup for an extra layer of flavor. You can also use it as a garnish.
- Spices: Add a bit of warmth with spices like cumin, smoked paprika, or nutmeg. A pinch of cayenne pepper will add a subtle kick if you’re a fan of heat.
Final Words
Potato Leek Soup in the Instant Pot is a true lifesaver for anyone who wants to make a hearty, comforting dish without all the fuss. It’s so simple yet so delicious, with the combination of leeks, potatoes, and cream that’s bound to leave you satisfied. And with the help of the Instant Pot, the time-consuming cooking process becomes nearly effortless.
Whether you’re enjoying it on a chilly day or as a light, healthy dinner, this recipe can easily be customized to fit your personal preferences. It’s a dish that feels like a hug in a bowl, with the potential for endless variations.
FAQs
What Ingredients Do I Need For Potato Leek Soup In An Instant Pot?
For potato leek soup in an Instant Pot, you will need leeks, potatoes (usually Yukon Gold or Russet), garlic, vegetable or chicken broth, butter, cream (optional), salt, pepper, thyme, and bay leaves.
Can I Use Frozen Potatoes For Potato Leek Soup In An Instant Pot?
Yes, you can use frozen potatoes for potato leek soup in the Instant Pot. Just make sure to adjust the cooking time to account for the frozen state of the potatoes. You may need an additional 5 minutes of cooking time.
How Long Does It Take To Cook Potato Leek Soup In The Instant Pot?
Potato leek soup in the Instant Pot typically takes about 10 minutes of cooking time under high pressure, followed by a natural pressure release for 10 minutes. The entire process, including prep and cooking, usually takes around 30-40 minutes.
Should I Sauté The Leeks Before Cooking In The Instant Pot?
Yes, it is recommended to sauté the leeks (and other aromatics like garlic) in the Instant Pot before adding the other ingredients. This helps to bring out their flavors and enhances the taste of the soup.
Can I Make Potato Leek Soup In The Instant Pot Without Cream?
Yes, you can make potato leek soup without cream. You can omit the cream for a lighter version or substitute with a dairy-free alternative like coconut milk or almond milk if desired.
How Do I Blend The Potato Leek Soup To Make It Smooth?
After cooking the soup, you can use an immersion blender directly in the Instant Pot to blend the soup to a smooth consistency. Alternatively, you can transfer the soup to a regular blender in batches, then return it to the pot.
What Types Of Potatoes Work Best For Potato Leek Soup In The Instant Pot?
Yukon Gold potatoes are ideal for potato leek soup as they have a creamy texture when cooked. Russet potatoes are also a good choice, but they will yield a slightly fluffier texture. Avoid waxy potatoes, as they may not break down as well.
Can I Add Other Vegetables To The Potato Leek Soup In The Instant Pot?
Yes, you can add other vegetables like carrots, celery, or parsnips to the potato leek soup. Just make sure to cut them into similar-sized pieces to ensure even cooking.
How Do I Store Leftover Potato Leek Soup From The Instant Pot?
Store leftover potato leek soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months. Just be sure to let the soup cool completely before storing.
Can I Make Potato Leek Soup In The Instant Pot Ahead Of Time?
Yes, potato leek soup can be made ahead of time in the Instant Pot. In fact, it often tastes even better the next day as the flavors have time to meld together. Simply store the soup in the refrigerator and reheat before serving.