Instant Pot Potato Leek Soup

This is a recipe for the best ever Instant Pot potato leek soup!

But don’t worry – if you don’t have an Instant Pot, you can also make it on the stove.

It’s a luscious veggie soup finished with aromatics, lemon, cream and olive oil, and it’s the best best best creamy dreamy potato leek soup you’ll ever make. I promise.

How to make Instant Pot potato leek soup

Featured Ingredients

• Potatoes: For this soup, I like using peeled russet potatoes, but Yukon will also work.
• Leeks: For that extra delicious aromatic flavor.
• Lemon: Acidic ingredients provide unique flavor, a hint of ‘freshness’, cuts through the richness and somewhat mimics salt (but does not completely replace it).
• Milk: Pureed vegetable soups love milk, evaporated milk or cream; it provides texture and, well, creaminess.
• Bouillon: To make your liquid gold extra gold; aka makes your stock extra flavorful.
• Worcestershire or soy sauce: For a bit of umami.
• Cayenne: Not necessarily to make it spicy, but to provide a ‘background’ flavor and bit of heat that elevates the soup.
• Olive oil: The perfect oil for sauteing and the perfect finishing touch.

Step-by-Step Instructions

To make in the Instant Pot:

1. Set the Instant Pot to saute mode. Add 2 tablespoons of olive oil. Add the leek and celery and sauté 4-5 minutes, until slightly soft.
2. Stir in garlic, salt and half of the black pepper.
3. Add the chicken stock, bouillon, potatoes, bay leaves and thyme sprigs. Secure the lid on the Instant Pot and set the toggle to sealed. Cook on manual setting for 5 minutes. Let sit until the Instant Pot naturally releases. Carefully remove the top.
4. Remove the bay leaves and thyme sprigs and discard. Use an immersion blender to puree the soup until it reaches desired smoothness.
5. Stir in the lemon zest and juice, evaporated milk, Worcestershire and cayenne. Taste and adjust the seasoning, if necessary.
6. Serve the soup in bowls and drizzle with the remaining olive oil and dust with the the remaining black pepper.

To make on the stove-top:

1. In a Dutch oven or stock pot, heat 3 tablespoons olive oil to medium-low heat.
2. Add the leek and celery and sauté 7-8 minutes, until soft. Stir in the garlic, salt and half of the black pepper.
3. Add the chicken stock and bouillon and bring to a simmer.
4. Add the potatoes, bay leaves and thyme sprigs and cook 15-20 minutes or until potatoes are tender. Discard the bay leaf and thyme sprigs.
5. Use an immersion blender* to puree the soup until very smooth.
6. Stir in the lemon zest and juice, evaporated milk, Worcestershire sauce and cayenne pepper.
7. Taste and adjust the seasoning, if necessary.
8. Serve the soup in bowls and drizzle with the remaining olive oil and dust with the the remaining black pepper.

Recipe Substitutions and Alterations

• For the potatoes: You can use russet (peeled) or Yukon or red potatoes (peeled or unpeeled).
  • You could also try using cauliflower instead of potatoes (although I haven’t tested this).
• For the leeks: I wouldn’t recommend skipping them, but if you can’t find any or don’t want to use them, you can use diced yellow or white onion instead.
• For the evaporated milk: You can also use milk, cream or half and half (just a few tablespoons will do).
• For the stock and bouillon: You can use homemade or store-bought stock or broth. Use chicken or vegetable stock or broth and bouillon (I like Better Than Bouillon).
• To make this soup chunkier: Puree it just until it comes together but there are still chunks of potatoes.

Nutrition Considerations

• To make this lower sodium: Skip or use less salt. You are in control of how much salt you add when you cook from scratch (yay!).
• To make this gluten free: This recipe is gluten free. Be sure all packaged ingredients are gluten free.
• To make this dairy free: Skip the evaporated milk or use dairy-free milk.
• To make this vegan: Skip the evaporated milk or use plant-based milk.
• To make this nut free: This recipe does not contain nuts. Be sure all packaged ingredients are nut free.
• To make this egg free: This recipe does not contain eggs. Be sure all packaged ingredients are egg free.

Souper delicious soup recipes:

• Old-Fashioned Ham and Cabbage Soup with Potatoes
• Instant Pot Split Pea & Ham Soup
• Italian Sausage & Tortellini Soup
• Loaded Cheesy Potato Soup
• Zuppa Toscana
• Instant Pot Beef & Barley Soup

Instant Pot Potato Leek Soup

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A luscious vegetable soup finished with aromatics, lemon, cream and olive oil.

• Author: Julie Andrews
• Prep Time: 15-20 mins
• Cook Time: 25-30 mins
• Total Time: 40-50 mins
• Yield: Serves 8
• Category: Soup
• Method: Stove-Top
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 tablespoons olive oil, divided
• 1 medium leek, cleaned and sliced
• 2 medium stalks celery, diced
• 2 cloves garlic, peeled and minced
• 2 ½ teaspoons coarse salt
• ½ teaspoon freshly cracked black pepper, divided
• 6 cups unsalted vegetable or chicken stock
• 2–3 cubes (or teaspoons) unsalted all-natural bouillon
• 6 medium russet potatoes, peeled and cubed (about 2 ½ pounds)
• 2 bay leaves
• 3 sprigs fresh thyme
• Zest and juice of 1 large lemon
• ⅓ cup evaporated milk
• 1 teaspoon Worcestershire sauce
• Pinch cayenne pepper

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Instructions

To make in the Instant Pot:

1. Set the Instant Pot to saute mode. Add 2 tablespoons of olive oil. Add the leek and celery and sauté 4-5 minutes, until slightly soft. Stir in garlic, salt and half of the black pepper.
2. Add the chicken stock, bouillon, potatoes, bay leaves and thyme sprigs. Secure the lid on the Instant Pot and set the toggle to sealed. Cook on manual setting for 5 minutes. Let sit until the Instant Pot naturally releases. Carefully remove the top.
3. Remove the bay leaves and thyme sprigs and discard. Use an immersion blender to puree the soup until it reaches desired smoothness. Stir in the lemon zest and juice, evaporated milk, Worcestershire and cayenne. Taste and adjust the seasoning, if necessary.
4. Serve the soup in bowls and drizzle with the remaining olive oil and dust with the the remaining black pepper.

To make on the stove-top:

1. In a Dutch oven or stock pot, heat 3 tablespoons olive oil to medium-low heat. Add the leek and celery and sauté 7-8 minutes, until soft. Stir in the garlic, salt and half of the black pepper.
2. Add the chicken stock and bouillon and bring to a simmer. Add the potatoes, bay leaves and thyme sprigs and cook 15-20 minutes or until potatoes are tender. Discard the bay leaf and thyme sprigs.
3. Use an immersion blender* to puree the soup until very smooth. Stir in the lemon zest and juice, evaporated milk, Worcestershire sauce and cayenne pepper. Taste and adjust the seasoning, if necessary.
4. Serve the soup in bowls and drizzle with the remaining olive oil and dust with the the remaining black pepper.

Notes

Cooking Tip: If you do not have an immersion blender, transfer soup to a blender and puree until smooth. Take caution with pureeing hot food by removing plug on the lid of your blender and covering it with a kitchen towel to let some steam escape.

Cooking Tip: If the soup tastes a bit bland, add salt.  If it tastes like it’s not quite balanced, add sugar.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 369
• Sugar: 6g
• Sodium: 576mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 57g
• Fiber: 6g
• Protein: 7g
• Cholesterol: 12mg