Instant Pot Potato Leek Soup

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This Instant Pot Potato Leek Soup is so delicious. With only a few ingredients, it can easily made vegan because it has no cream.

Course Soup

Cuisine American

Prep Time 5

Cook Time 10

Release pressure 10

Total Time 25

Servings servings

Calories 182kcal

Cost $5

Cut dark green parts and root end off of leeks. Then cut them in half lengthwise. Slice into ½" thick half rounds. Soak these in cold water for a few minutes, moving them around with you hands to remove stubborn dirt. (I use a salad spinner). Drain off the water. Add to colander (or use your salad spinner to let the water drain from leek slices.
2 large leek
Add butter and oil to instant pot. turn on saute mode.
1 Tbsp butter, 1 Tbsp olive oil
Add leeks and saute for about 5 minutes, turning occasionally. When leeks are softened, and garlic. Stir around for another minute.
Add vegetable stock (or chicken stock to instant pot. Scrape up any browned bits off of the bottom.
4 cups vegetable stock
Place potatoes, spices and salt and pepper in the instant pot. Soup will be whiter if you peel the potatoes.
1 bay leaf, ½ tsp dried thyme, 2 lbs Potatoes, 2 cloves garlic
Set pot to manual mode. Then set timer for 10 minutes. Once time is done, let Instant pot naturally release pressure. In other words leave it alone. Then release the remaining pressure by switching the vent switch to vent.
Remove bay leaves and the sprig of fresh thyme.
Using an immersion blender or place multiple batches in a regular blender, blend soup until smooth.
Taste. Adjust seasoning to your liking.

If you are using a thin skinned potato, there is no need to peel. If you're using a thick skinned potato, like Russets, you should peel them.
If you don't peel them your immersion blender will collect a lot of the skins. Some will be blended in.
Start with a little salt and then taste and adjust your seasonings after the soup is blended.
Use fresh thyme, if you have it. You can just add a sprig of thyme and then remove it before blending, or remove the tiny leaves from the stems and add them.
If you would like to thin the soup out, add more vegetable stock and mix it in well.
If you would like to make a chunky potato soup, chop the potatoes into bite sized pieces. Then before blending, remove some of the chunks. Blend soup, add the whole chunks back in.