Cozy Instant Pot Potato Leek Soup Recipe

Hey there, friends!

When the weather turns chilly and you’re craving something warm, wholesome, and utterly comforting, look no further than this Instant Pot Potato Leek Soup. Creamy, hearty, and packed with flavor, it’s a dish that brings cozy vibes to your kitchen, yet is simple enough to whip up on a busy weeknight. Inspired by classic French soups but reimagined for bustling modern lives, this recipe is a personal favorite that never fails to hit the spot.

Here’s the kicker: with the Instant Pot, this traditionally long-simmering soup is ready in a fraction of the time. It’s like a hug in a bowl—and who couldn’t use more of those?

Why You’ll Love This Recipe

• Quick & Easy: The Instant Pot does all the heavy lifting, turning simple ingredients into creamy magic in under 30 minutes.
• Budget-Friendly: Potatoes, leeks, and a few pantry staples come together for a dish that’s both delicious and economical.
• Customizable: Keep it classic with the original recipe, or add your own twist with toppings, seasonings, or extra veggies.
• Real Comfort Food: Perfect for those cozy nights in or as an elegant starter for your next dinner party.

Ingredients Breakdown

Essentials:

• Potatoes: I recommend Yukon Golds for their creamy texture, but Russets work too. Peel them for a silky soup or leave the skins on for added fiber.
• Leeks: The star of the show! Be sure to wash them thoroughly to remove grit. Slice only the white and light green parts.
• Garlic: Adds depth of flavor. Fresh is best, but jarred minced garlic works in a pinch.
• Chicken or Vegetable Broth: Use low-sodium broth to control salt levels. Vegetable broth keeps it vegetarian.
• Heavy Cream or Milk: For that luscious creaminess. Swap with coconut milk for a dairy-free option.
• Butter or Olive Oil: For sautéing the leeks and enhancing the soup’s richness.
• Salt & Pepper: Season to taste, and don’t forget to taste-test as you go!

Pro Tips:

• Leeks can be sandy, so rinse sliced leeks in a bowl of water, letting the sand sink to the bottom.
• For extra creaminess, stir in 1/4 cup sour cream before serving.
• A splash of white wine during the sauté stage can add sophistication to the flavor profile.

Step-by-Step Instructions

1. Set your Instant Pot to sauté mode and melt butter or heat olive oil. Toss in the leeks and garlic, stirring frequently, until they’re soft and aromatic (about 5 minutes).
2. Add the chopped potatoes, followed by broth, salt, and pepper. Stir everything together.
3. Seal the Instant Pot lid and set it to high pressure for 8 minutes. Once the timer beeps, do a quick release (carefully!).
4. Using an immersion blender, puree the soup until smooth. No immersion blender? Carefully transfer the soup to a regular blender, blending in batches. Return the soup to the pot once done.
5. Stir in heavy cream or your preferred dairy substitute. Let it warm through on sauté mode for a few minutes without boiling.
6. Taste and adjust seasoning if needed. Serve hot, garnished with fresh chives, croutons, cheese, or crispy bacon bits—whatever makes your heart happy!

Chef’s Tips and Tricks

• Avoid Over-Blending: If using a blender, pulse in short bursts to avoid releasing too much starch, which can make the soup gummy.
• Freeze it Right: Freeze the pureed soup without the cream, then add it after reheating for the best texture.

Recipe Variations and Serving Suggestions

• Spice It Up: Add a pinch of cayenne or smoked paprika for a subtle kick.
• Make It Vegan: Use coconut milk instead of cream and olive oil instead of butter.
• Pair It: Serve with crusty bread or a side salad for a complete meal. I love a big slice of sourdough on the side!

FAQs

Can I make this soup ahead of time?

Absolutely! This soup reheats beautifully. Keep it covered in the fridge for up to 4 days, and gently reheat it on the stove or in the microwave.

Can I freeze this soup?

Yes! Just omit the cream before freezing. Add it in after reheating to keep the texture smooth.

What if I don’t have an Instant Pot?

No worries! You can make this on the stovetop. Simmer the potatoes and leeks in broth for about 20–25 minutes until tender, then follow blending and finishing instructions as above.

If you try this recipe, let me know how it went! I’d love to see your creations—tag me on Instagram with #TheKitchensAid or leave a comment below. Let’s make mealtime a little brighter together!