Potato Leek Soup (Instant Pot)
Prep Time: 15 minutes
Cook Time: 25 minutes (including pressure and release)
Total Time: 40 minutes
Serves: 6
This creamy Potato Leek Soup is pure comfort in a bowl—warm, velvety, and full of gentle flavor. Made with golden and russet potatoes, tender leeks, and a touch of cream, it’s the perfect cozy meal for cool days. Easy to prepare in the Instant Pot, this nourishing soup brings simplicity, calm, and warmth to your table.
Ingredients
2 Tbsp olive oil
3 Tbsp butter
4–5 large leeks (about 5–6 cups, sliced and cleaned)
2 cloves garlic, minced
2 Tbsp GF flour
5–6 cups chicken or vegetable broth
1 bay leaf
2 tsps salt
¼ tsp black pepper
1lb gold potatoes, cubed
1lb russet potatoes, cubed
⅛ tsp nutmeg (optional)
1 cup half and half (or heavy cream or vegan nut milk
For serving:
Chopped chives or parsley | Sour cream | Crisped bacon (optional)
Directions:
Prepare the leeks.
Slice leeks into half-moons, trimming away the dark greens. Rinse thoroughly to remove any grit.Sauté.
Turn on your Instant Pot to Sauté. When it reads “Hot,” add olive oil and butter. Stir in the leeks and cook until soft and fragrant (about 5 minutes). A little browning adds flavor.Add garlic and flour.
Stir in the garlic and cook 30 seconds. Sprinkle flour over the leeks and stir for 1 minute to remove the raw taste.Add broth and seasonings.
Pour in the broth, stirring well to dissolve the flour and scrape any bits from the bottom. Add bay leaf, salt, pepper, potatoes, and nutmeg.Pressure cook.
Lock the lid and set the steam release to Sealing. Choose Manual/Pressure Cook → 7 minutes.
When finished, let the pressure release naturally for 15 minutes, then carefully vent the remaining steam.Blend and finish.
Remove the bay leaf. Use an immersion blender to puree until smooth (or blend in small batches). Stir in half and half and adjust seasoning to taste.Serve.
Ladle into bowls and garnish with chives, parsley, sour cream, or crispy bacon.
