Instant Pot Potato Leek Soup
A classic Potato Leek Soup in a pressure cooker is so creamy, is quick, easy and so delicious! This easy to make Instant Pot Potato Leek Soup will be your friend in the cooler months. You literally just through the ingredients in a pressure, go watch your favorite show and before you know it, your soup is ready!
This potato leek soup is a family favorite during the chilly winter days! This recipe is full of rich nutrients. It includes potatoes; they are full of fiber, potassium, vitamin C and vitamin B6. Leeks are full of vitamin A, C and K!! Could you believe comfort food could be so nutritious.
In December and early January we get gloomy, misty and rainy weather in our area. These types of days always leave me craving potato leek soup! Its comforting, creamy and takes me back to growing up on my parents farm.
My dad used to make a similar soup, a rustic version. My dad prefers potato leek soup with a few chunks of potatoes and I prefer mine super creamy.
Benefits of Potatoes and Leeks
Potatoes have a lot of health benefits. I think they are often over looked in the nutrients that they hold. Potatoes are high in fiber, potassium, vitamin C and vitamin B6. They can also support heart health. Fiber helps lower the total amount of cholesterol in our blood! Pretty cool right?
If you’ve never heard of a leek, its okay. Many people haven’t. It’s pretty much just a giant green onion. Leeks are a good source of vitamins A,C and K! Leeks also contain dietary fiber and iron.
Now let’s get cooking!
Ingredients
2 tbsp olive oil or avocado oil
3-4 large leeks, washed and chopped chop white and light green parts
4-6 cloves garlic, minced
2 lbs red potatoes or Yukon Gold potatoes, peeled if desired and roughly chopped into 1/2-inch pieces
4 cup vegetable broth or chicken broth
3 large bay leaves
1 tbsp Italian seasoning
1 1/2 tsp dried thyme
2 tsp salt
1 tsp ground black pepper
How to make Instant Pot Potato Leek Soup
Preheat Instant Pot/Pressure Cooker using the “sauté” mode. Set cook time for 5 minutes.
When the display panel reads the countdown time, add oil, leeks and garlic. Stir until leeks soften (this will take about 5 minutes.)
Add potatoes, fresh bay leaves, fresh thyme, organic Italian seasoning, salt and black pepper. Place the lid on the Instant Pot (make sure the vent valve is in the “sealing” position.) Press the “cancel” button, followed by the “pressure cook” button and set to “high function.” Using the +/- button set for 7 minutes.
Once Instant Pot/Pressure Cooker is finished cooking it will automatically start low pressure mode to keep your food warm. When you are ready, switch the vent valve from the “sealing” to “venting.” Remember to always use caution well doing this, never do this without protection to your hands and arms. Use a towel to switch the vent valve and if available have a long sleeve on. The steam coming out is HOT!!!
Once you take the lid off of the Instant Pot, take out bay leaves. Using a hand held blender to puree the soup until it’s smooth and creamy. Make sure there are no chucks left! Garnish with bacon crumbs and fresh chives. Serve warm.
Recipe notes: This soup can also be a vegetarian/vegan. Substitute chicken broth with vegetable broth. Disregard bacon bites. Instead top with chives and vegan cheese.
This recipe can also be made with white potatoes!
Potato Leek Soup Time!
Chop chives and garnish soup! I recommend adding bacon crumbles on top. It takes it to the next level. This soup is perfect for nights when you need something warm and cozy.
If you have any questions or comments, please feel free to leave a comment or send us a message on our contact page. I would love to know how you liked the recipe!
Instant Pot Potato Leek Soup
Description
A favorite family recipes during the chilly winter days! This recipe is full of rich nutrients. It includes potatoes; they are full of fiber, potassium,, vitamin C and vitamin B6. Leeks are full of vitamin A, C and K!! Could you believe comfort food could be so nutritious.
Ingredients
Soup
Garnish
Instructions
-
Preheat Instant Pot/Pressure Cooker using the “sauté” mode. Set cook time for 5 minutes. When the display panel reads the countdown time, add oil, leeks and garlic. Stir until leeks soften (this will take about 5 minutes.)
-
Add potatoes, fresh bay leaves, fresh thyme, organic Italian seasoning, salt and black pepper.
-
Place the lid on the Instant Pot/Pressure Cooker (make sure the vent valve is in the “sealing” position.) Press the “cancel” button, followed by the “pressure cook” button and set to “high function.” Using the +/- button set for 7 minutes.
-
Once Instant Pot/Pressure Cooker is finished cooking it will automatically start low pressure mode to keep your food warm. When you are ready, switch the vent valve from the “sealing” to “venting.” Remember to always use caution well doing this, never do this without protection to your hands and arms. Use a towel to switch the vent valve and if available have a long sleeve on. The steam coming out is HOT!!!
-
Once you take the lid off of the Instant Pot/Pressure Cooker, take out bay leaves. Using a hand held blender to puree the soup until it’s smooth and creamy. Make sure there are no chucks left! Garnish with bacon crumbs and fresh chives. Serve warm.
Note
Recipe notes: This soup can also be a vegetarian/vegan friendly.
Substitute chicken broth with vegetable broth. Disregard bacon bites.
This recipe can also be made with a white potatoes!
