Instant Pot Potato Leek Soup (No Flour Added)

A delicious Instant pot potato leek soup that tastes quite similar to Vichyssoise. The soup is so rich, buttery, creamy, comforting, filling, and tasty! The broth is naturally thickened with potatoes, no additional flour or cornstarch is needed!

Creamy Instant Pot Potato Leek Soup:

There is nothing better than a warm bowl of comfort soup on chilly days. This Instant Pot Potato Leek Soup is a pretty similar soup to Vichyssoise but has a couple of healthy and tasty changes.

This mouthwatering pressure cooker soup recipe is made in an all-in-one appliance, instant pot!

Instant Pot Potato Leek Soup Ingredients:

This thick and creamy potato leek soup recipe is made with pureed leek, Yukon potato, garlic onion, butter, chicken broth, and heavy cream.

All are ingredients that you can easily find in your pantry or local market. Below, I am going to show you exactly how I cook it.

How to Make this Potato Leek Soup in a Pressure Cooker:

In the recipe below, I mention sauteing the onion and leek in a fat-based liquid (butter). I do this often on soup recipes because aromatic vegetables will add more depth, as well as a pleasing and complex flavor when cooked.

If you don't have time to saute the onion, garlic, and leek, feel free to skip the butter dump the ingredients (excluding the heavy cream) into the pot, and cook for 10 minutes with quick release. 

• First, you will need to cook the onion and leek for about 8-10 minutes total to bring a deeper flavor to the soup.

• Second, cook the potatoes and the other ingredients at high pressure for about 10 minutes, with quick release.
• Third, you will need to puree the cooked soup with a hand blender or a high-speed blender. Please note, if you are going to use a high-speed blender be sure to let it cool for five minutes or so before transferring from the blender. Also, be sure to fill the blender only halfway to prevent it from splattering.

• Lastly, you will add the heavy cream and adjust the seasoning with salt and pepper.

This creamy potato leek soup should last up to 4 days in the fridge. If you are thinking to freeze the soup, you may want to add the heavy cream prior to serving.

This soup is creamy and not thickened with flour or corn starch. Starches like potatoes thicken the soup naturally.

Yukon Gold Potatoes:

Yukon Golds are incredibly versatile. They are perfect for mashing and in soups and chowders. They are also great for roasting and sauteeing, too.

Potato Leek Soup is the Best Cheese Soup Alternative

My father-in-law makes a legendary three-cheese soup. I always enjoy two bowls when he visits, but my husband sometimes needs to go for an alternative meal.

It's great to have a vegetable soup that has that same consistency and a surprisingly similar flavor. A bit sweet and a bit sour, a nice hot bowl of this thick soup is very satisfying and will have people asking for seconds. Shhh, just don't tell them it's so healthy!

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