Instant Pot Leek and Potato Soup is a simple and hearty recipe that is loaded with chunks of potato.
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.
More Soups You Will Enjoy…
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 recipe was tested in an 8 quart Instant Pot Duo.Instant Pot Leek and Potato Soup
Ingredients
Instructions
Notes
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
Is this too much for a 6 quart? If I cut it in half do I change any times?
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