Instant Pot Potato Leek Soup

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Made completely in the instant pot in under an hour, this instant pot potato leek soup is perfectly creamy, cheesy, and loaded with flavorful leeks and hearty potatoes.

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 288kcal

Ingredients

3 medium leeks (3-4 cups chopped)
1 tablespoon unsalted butter
3 medium cloves garlic, minced
2 lbs Yukon gold potatoes, peeled and cut into 1/4-in cubes
5 cups chicken broth
1 bay leaf
Salt and pepper to taste
2 oz cream cheese, softened
1 cup shredded cheddar cheese (optional)
Minced fresh chives and cheddar for topping (optional)

Instructions

To prep the leeks, cut and discard the roots and the tough green parts. Cut the leeks in half lengthwise and run under cold water to remove any dirt. Slice the white and light green parts into fine 1/4-in slices.
Heat a 4-qt instant pot using BROWN/SAUTE function. Add butter to instant pot and swirl to coat bottom. Add leeks to instant pot and saute 3-5 minutes until tender. Add garlic and saute 1 additional minute.
Turn off instant pot and add potatoes, chicken broth, and bay leaf. Seal lid into place and close vent.
Cook soup on high pressure 8 minutes, then release pressure naturally for 10 minutes.
Open vent and release any remaining steam in instant pot. Unlock lid and remove bay leaf from soup.
Working in batches, transfer soup to blender to blend smooth OR use an immersion blender. Add cream cheese and and cheddar if using and blend until smooth. Return soup to instant pot.
Season soup with salt and pepper if needed and keep warm in instant pot until ready to serve (you can keep warm in instant pot up to 2 hours) Garnish individual soup servings with minced chives and cheddar if desired. Enjoy!

Notes

Storing Instructions

Store soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.

Nutrition