Instant Pot Leek and Potato Soup

Instant Pot Leek and Potato Soup is a simple and hearty recipe that is loaded with chunks of potato.

If you choose you can stir in some bacon bits to boost the flavour of this traditional soup.

This dairy free version is made with almond milk since I have to limit my dairy intake.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making this hearty soup I chopped up 2 large leeks.  I used only the light green and white parts of the leek.  It measured about 4 1/2 cups.

I turned the Instant Pot to the Saute Less function for 8 minutes and added some olive oil.  Then I dumped in the leeks that I had chopped up.  I stirred the leeks occasionally.

While the leeks were cooking I prepared 6 cups of chicken broth and added in some salt and pepper.

When the leeks were starting to soften and the Pot turned off, I poured in 1 cup of chicken broth to deglaze the Pot.

While the leeks were cooking I had peeled and sliced 6 medium russet potatoes and cut them into bite sized pieces.

I spread the cut up potatoes over top of the leeks in the Pot.  I did not stir.

I poured the remaining 5 cups of chicken broth on top of the potatoes.  I did not stir.

Then I placed on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 8 minutes.

Once the Instant Pot was done cooking, I let it do a Natural Release for 10 minutes.  Then I turned the steam release handle to the venting position and finished with a Quick Release.

I removed the lid and added in most of 1 cup of soy creamer.  I reserved a tablespoon or two so I could add corn starch and make a slurry to thicken the soup a bit.  I turned the Saute Less function back on.

At this point I decided I wanted to thicken my soup with my immersion blender.  

I gave the soup a very quick blend and many chunks of potato still remained.  The soup thickness is up to your personal preference.  I stirred the soup until it began to bubble.  Then I turned off the Pot.

Instant Pot Leek and Potato Soup is a hearty bowl of goodness.  Garnish with bacon bits after ladling into bowls or place the bacon bits on the table as an optional garnish.

This traditional soup, loaded with leeks and bits of russet potato, is a flavourful recipe that would satisfy any appetite.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Instant Pot Potato Leek Soup is a delicious gluten free potato soup recipe loaded with chopped leeks and garnished with crumbled bacon.

More Soups You Will Enjoy…

Yield: 8

Instant Pot Leek and Potato Soup

If you choose you can stir in some bacon bits to boost the flavour of this traditional soup.

Instant Pot Leek and Potato Soup is a simple and hearty recipe that is loaded with chunks of potato. If you choose you can stir in some bacon bits to boost the flavour of this traditional soup.

Prep Time 12 minutes
Cook Time 25 minutes
Additional Time 8 minutes
Total Time 45 minutes

Ingredients

  • 3 tbsp olive oil
  • 2 leeks, diced, white and light green parts only (about 4.5 cups)
  • 6 medium potatoes, peeled and cut up (I used russet)
  • 6 cups chicken broth
  • 2 tsp salt
  • 1 1/2 tsp pepper
  • After Cooking:
  • 1 cup soy creamer
  • 1 tbsp corn starch
  • Optional:
  • bacon bits for garnish

Instructions

  1. Add the olive oil to the Instant Pot and turn it to the Saute Less function for 7 minutes.
  2. Add the diced leeks and saute until beginning to soften. Stir occasionally.
  3. While the leeks are cooking peel and cut up the potatoes into bite sized pieces.
  4. Prepare the chicken broth and add the salt and pepper to the broth.
  5. Pour about 1 cup of the broth into the Instant Pot after it shuts off and use it to deglaze the bottom of the Pot.
  6. Add the cut up potatoes followed by the remaining broth. Do Not Stir.
  7. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 8 minutes.
  8. Once the Instant Pot is done cooking, allow it to do a Natural Release for 10 minutes. Then turn the steam release handle to the venting position and do a Quick Release.
  9. Stir in most of the soy creamer. Reserve a tablespoon or two for making the slurry.
  10. Turn the Saute Less function back on.
  11. Add the corn starch to the reserved creamer and stir into the Instant Pot.
  12. If you prefer a thicker soup use an immersion blender to mash more of the potatoes.
  13. Once it begins to bubble, serve and enjoy!
  14. Garnish with bacon bits if you prefer.

Notes

*This recipe was tested in an 8 quart Instant Pot Duo.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 225Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 4mgSodium: 1326mgCarbohydrates: 34gFiber: 3gSugar: 3gProtein: 5g

2 Comments

  • Carole September 27, 2020 at 11:31 am

    Is this too much for a 6 quart? If I cut it in half do I change any times?

    Reply
    • Kathleen September 27, 2020 at 1:28 pm

      Hi Carole,
      You have to go by the fill line that is in your Pot. Some of the liquid is added after cooking and only 6 cups before. From everything that I have read, if you half the recipe the time stays the same.
      Hope this helps,
      Kathleen

      Reply

Leave a Comment