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!
Check Out More Instant Pot Soup Recipes
- INSTANT POT BACON LENTIL SOUP (SO HEARTY)
- INSTANT POT SAUSAGE GNOCCHI SOUP (CREAMY ITALIAN GOODNESS)
- INSTANT POT PEA SOUP – VEGETARIAN!
- INSTANT POT CAULIFLOWER SOUP (LOW-CARB)
- INSTANT POT GREAT NORTHERN BEAN SOUP
- INSTANT POT PEA SOUP – VEGETARIAN!
- INSTANT POT ROOT VEGETABLE SOUP
- INSTANT POT POTATO SOUP WITH BACON!
- INSTANT POT ITALIAN SAUSAGE KALE SOUP
Instant Pot Potato Leek Soup
- 3 large leeks, (use white and light green only. Thoroughly washed and sliced)
- 2 pounds Yukon gold potatoes, (peeled and sliced)
- 1½ cups chopped onion, (about 1 large onion)
- 1 tablespoon minced garlic
- 4 tablespoon unsalted butter
- 32 oz broth
- 1 teaspoon salt, (use more according to your liking)
- black pepper to taste
- 1¼ cups heavy cream
- chopped chives
- Press the "saute" button. When the instant pot display "hot", melt butter and cook onion for 4 minutes, keep stirring. Add garlic, keep stirring for 1 minute.
- Add the sliced leeks into the pot, keep stirring and cook until they're soft for about 4 minutes. Pour in the broth and be sure to deglaze the pot.
- Place the Yukon gold potatoes, salt, and pepper. Secure the lid, cook on manual for 10 minutes. When the timer beeps, quick-release pressure.
- Using an immersion blender, puree the soup until smooth. Add heavy cream, stir to combine. Add salt/black pepper if necesssary.
- Skip the butter
- Add onion, garlic, potato, leek and broth into the pot and set it to "Soup" for 10 minutes with quick-release.
- Puree the soup until smooth.
- Add heavy cream, serve and enjoy!