• Skip to main content
  • Skip to primary sidebar

Lemons + Zest logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Contact
  • FAQ
  • Subscribe
  • Our Adoption Story
  • Privacy Policy
  • Follow me!

    • Facebook
    • Instagram
    • Pinterest
  • ×
    You are here: Home / Instant Pot Recipes / Instant Pot Potato Leek Soup

    Instant Pot Potato Leek Soup

    Last Updated October 18, 2021. Published November 9, 2020 By Lorie 2 Comments

    This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Potatoes in instant pot and potato soup in bowl.

    Thick, chunky and creamy at the same time, this simple Instant Pot Potato Leek Soup is the perfect cozy bowl you will love. About 15 minutes of prep and the rest is done by the Instant Pot!

    Bowl of Instant Pot Potato Leek Soup with spoon.

    Creamy, cozy and oh so very simple. Your pressure cooker does a whole lot of work for you with this Instant Pot Potato Leek Soup!

    When the cold weather hits, the creamier the soup, the better. Comfort food is a bowl of cheesy potato soup. And it's even more comforting to know you didn't have to work so hard for it, right?!

    I took for granted how incredible soup was growing up, so now it's time to make up for lost time! This soup and my Broccoli Cheddar Soup are on repeat these days!

    This creamy potato soup is as easy as chopping and tossing in the ingredients--oh and just a touch of sautéing, but you won't even care, promise!

    Grab the Instant Pot and maybe your favorite grilled cheese, and let's have some soup!

    What you need to make this recipe:

    • I use red potatoes in this Instant Pot Potato Leek Soup. I don't peel them but you are more than welcome to if you prefer.
    • Leeks are super simple to cut, check out this video if you haven't used them before!
    Potatoes, cheese, celery, cream and other soup ingredients labeled.

    How to make this recipe:

    After prepping all of the ingredients, you really just have to sauté the leeks and celery and from there you are just adding ingredients or stirring. It's pretty amazing!

    Turn your Instant Pot to the "Sauté" setting and allow it to heat up. Heat your butter (or oil will work) until melted and add in the leeks and celery. Stir frequently. When celery and leeks begin to soften, add the garlic and stir in. Heat for another minute. (steps 1 and 2)

    Turn the Instant Pot off and add in the broth, potatoes, and seasonings. Stir to combine. The broth should pretty much cover the potatoes or at least cover them almost completely. (steps 3-5)

    Leeks and celery in Instant Pot and then potatoes and broth added.

    Cover your Instant Pot and turn it to Pressure Cooking setting. (On mine it says "Manual" for pressure cooking option.) Set it to 10 minutes. Make sure the vent is sealed and you should be all set!

    After the cycle is complete, do a quick release to allow the pressure to escape. (step 6)

    Potatoes in instant pot with broth and seasonings.

    Here's where things get realllllly good. Time for the cream and cheese!

    Whisk together the corn starch and milk well until the corn starch is dissolved. Slowly pour the mixture into the pot and stir to fully combine. (step 7)

    From there, stir in the heavy cream, cheese and sour cream. Stir until cheese is melted. You can serve it up from there or use an immersion blender to quickly blend the soup a bit (but not too much, cause we want some chunks, right?!)

    Serve it up with all of your favorite toppings!

    We love:

    • more cheese (obviously)
    • chives
    • Fritos (trust me on this one!)
    • Bacon
    • and a side of fresh bread
    Cream added to soup pan with cheese and other ingredients.

    Notes and Tips:

    • You can use olive oil instead of the butter in this potato soup if you prefer. Either will work just fine.
    • If you don't have an immersion blender, you can pour half of the soup into the blender and blend that half until smooth. Then pour it back into the pot and stir to combine.
    • Sometimes I add more than just a cup of cheese, in this potato leek soup. Just depends on my mood. Cream based soups can be on the rich side so I like to start lower with the cheese and then add to my taste.
    Bowl of soup with cheese, bacon, fritos and spoon.

    Check out these other cozy soup recipes:

    • CHUNKY ITALIAN VEGETABLE SOUP
    • SLOW COOKER CREAMY CHICKEN AND WILD RICE SOUP
    • BLACK BEAN AND RICE SOUP
    • MAPLE ROASTED SWEET POTATO CARROT SOUP
    • SLOW COOKER SWEET POTATO CHILI
    • PUMPKIN QUINOA CHILI
    • TOMATO TORTELLINI SOUP

    DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!

    Potato soup in white bowl with toppings.

    Instant Pot Potato Leek Soup

    Thick, chunky and creamy at the same time, this simple Instant Pot Potato Leek Soup is the perfect cozy bowl you will love. About 15 minutes of prep and the rest is done by the Instant Pot!
    5 from 4 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 45 minutes
    Servings: 8
    Calories: 335kcal
    Author: Lorie Yarro

    Ingredients 

    • 3 lb potatoes, cut into bite sized pieces
    • 2 large leeks, whites only, roughly chopped
    • 4 celery stalks, chopped
    • 2-3 garlic cloves, minced
    • 1 ½ T butter (or olive oil)
    • 4 c broth
    • ½ teaspoon thyme
    • 1 teaspoon parsley
    • 3 T corn starch
    • 1½ c milk
    • 1 c cheese
    • ½ c sour cream
    • ½ c heavy cream
    • ¾ teaspoon pepper
    • ½ teaspoon salt

    Instructions

    • Chop veggies and prep ingredients. Turn your Instant Pot to "Sauté" and allow it to heat up. Melt butter. Add in leeks and celery and heat for about 3-4 minutes or until slightly softened. Add in garlic and stir. Heat another minute.
    • Turn off the Instant Pot and add in broth, scraping anything off of the bottom of the pot. Add the potatoes, parsley, thyme, salt and pepper. Stir to combine.
    • Close the Instant Pot and lock it. Make sure the vent is turned to "Sealing" and set it to pressure cook for 10 minutes. When the cycle is complete, do a quick release to allow pressure to escape. Remove the lid. Whisk together the milk and corn starch until corn starch is dissolved.
    • Slowly pour the milk and corn starch mixture in and stir. Add the cream, sour cream and cheese and stir until cheese is melted. From there, use an immersion blender to blend the soup slightly, but not too much if your prefer your soup chunky! You can also use a blender to do this.
    • Serve with your favorite toppings. Store leftovers in an airtight container in the refrigerator for up to 4 or 5 days.

    Notes

    • You can use olive oil instead of the butter in this potato soup if you prefer. Either will work just fine.
    • If you don't have an immersion blender, you can pour half of the soup into the blender and blend that half until smooth. Then pour it back into the pot and stir to combine.
    • Sometimes I add more than just a cup of cheese, in this potato leek soup. Just depends on my mood. Cream based soups can be on the rich side so I like to start lower with the cheese and then add to my taste.

    Nutrition

    Calories: 335kcal | Carbohydrates: 38g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 796mg | Potassium: 925mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1232IU | Vitamin C: 18mg | Calcium: 211mg | Iron: 2mg
    Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!

    Shop this Post

    Image of Instant Pot

    Instant Pot

    Buy Now →
    Image of Immersion Blender

    Immersion Blender

    Buy Now →
    « Butternut Squash Stuffing
    Cinnamon Roll Baked French Toast »

    Reader Interactions

    Comments

    1. Jen says

      May 02, 2021 at 3:48 pm

      5 stars
      YES, thank you!! SO GOOD. I have never cooked with leeks before, so your recipe for this soup is what brought me here. I used a can of coconut milk instead of of corn starch, cheese, milk, sour cream and heavy cream. Wanted you to know it comes out delish!! I def plan to try your recommendations of bacon and Frito toppings, thanks again for the inspiration.

      Reply
      • Lorie says

        May 03, 2021 at 9:10 am

        Oh that is so awesome to hear!!! Thanks for the info and so glad you enjoyed it Jen!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to lemons + zest!

    Hello! I’m Lorie, welcome to lemons + zest! If you love to eat, and you love delicious, simple recipes, then you are in the right place. When it comes to cooking these days, I firmly believe that if it takes too long, or too much work to make, then it’s not for me. Read More…

    30 Minute Dinners

    Air fryer fish tacos on white plate with lime and fresh cilantro.

    Air Fryer Fish Tacos with Cilantro Lime Slaw

    Mozzarella Stuffed Chicken with Tomato and Basil

    Spinach Ricotta Chicken

    Baked Orange Chicken Sheet Pan Dinner

    Easy Chicken Stuffed Poblano Peppers

    Ground beef pasta recipe in skillet with parsley and basil on top.

    Simple Ground Beef Pasta Skillet

    honey lime chicken fajitas on sheet pan.

    Honey Lime Baked Chicken Fajitas

    Simple Ground Turkey Skillet Dinner

    Skillet with chicken thighs and fresh parsley on top.

    Creamy Chicken Thighs with Mushrooms

    Vegan sloppy Joes on bun with chips.

    15 Minute Vegan Sloppy Joes

    Top Recipes

    Cream of mushroom bone in pork chop with parsley on top over mashed potatoes.

    Cream of Mushroom Pork Chops

    Peanut Butter banana overnight oats.

    Protein Overnight Oats

    Vanilla Cold Brew Coffee Overnight Oats

    Air fryer fish tacos on white plate with lime and fresh cilantro.

    Air Fryer Fish Tacos with Cilantro Lime Slaw

    Lemon orzo salad in white bowl with fresh parsley on top.

    Easy Lemon Orzo Salad With Feta

    Tortellini caprese pasta salad in bowl with balsamic glaze.

    Tortellini Caprese Salad

    Overhead view of Air Fryer BBQ Chicken on cutting board.

    Simple Air Fryer BBQ Chicken Breast

    Pop tarts with sprinkles stacked.

    Easy Homemade Pop Tarts with Pie Crust

    More 30 Minute Recipes →

    Copyright © 2023 · lemons + zest