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Instant Pot potato leek soup in a white bowl next to slices of bread
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4.58 from 7 votes

Instant Pot Potato Leek Soup Recipe

Instant Pot Potato Leek Soup is a creamy, smooth soup made with tangy leeks and tender potatoes. It’s an easy family favorite!
Want to adjust the servings in this recipe to make more or less? Just click on the number next to “servings” and you can easily scale the recipe.
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Main Dish
Keyword: easy, weeknight-friendly, instant pot, instant pot soup, soup, vegetarian
Servings: 4
Calories: 320kcal
Author: Jess Smith via Inquiring Chef
Cost: $7.00


  • 6-quart Instant Pot / pressure cooker


  • 3 Tablespoons Butter
  • 2 Leeks, chopped (use white and light green parts only)
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 2 Bay Leaves
  • 4 cups Stock (use vegetable or chicken stock)
  • 2 pounds Russet Potatoes, peeled and quartered (see note)
  • ½ cup Heavy Cream
  • Sour cream, crumbled cooked bacon, and / or chopped green onions (for topping)


  • Turn on the Instant Pot’s saute function to Normal / Medium.
  • Add butter and leeks. Saute until leeks are very soft, 8 to 10 minutes.
  • Add salt, black pepper, and bay leaves and saute for 2 minutes more.
  • Turn off the saute function.
  • To the bowl of the Instant Pot, add stock and potatoes. Scrape up any browned bits on the bottom of the pan (this is important because browned bits on the bottom of the pan may cause the burn error).
  • Close and lock the lid.
  • Set the pressure valve to Sealing.
  • Cook on manual / high pressure for 8 minutes.
  • Manually release any remaining pressure.
  • Remove and discard bay leaves.
  • Stir heavy cream into soup.
  • Use an immersion blender (or transfer to a standing blender) to blend soup until smooth. (Note: For the best texture, blend the soup as little as possible. Stop blending as soon as all of the potatoes are smooth. The thickness of the soup may vary slightly. Add some water a bit at a time, if needed, if the soup is too thick.)
  • Taste and add more salt and black pepper, if needed.
  • Serve with sour cream, crumbled cooked bacon, and / or chopped green onions on top.


Leeks - Just use the white and light green parts of the leeks. (Discard the roots and the dark green leafy parts from the top before using.) Be sure to rinse the leeks very well because dirt usually gets trapped down between the leaves. I like to use a salad spinner to get the chopped leeks very clean. 2 leeks will seem like a lot when you first start to chop them, but they will cook way down in the soup.
Potatoes - For the best texture, keep the potatoes in large pieces (preferably quartered). Smaller pieces will release too much starch during cooking and may cause the finished soup to have a more gluey texture. Print and attach the label below so cooking instructions are ready when you are!
instant pot potato and leek soup freezer label


Calories: 320kcal | Carbohydrates: 51g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 1550mg | Potassium: 1058mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1686IU | Vitamin C: 18mg | Calcium: 77mg | Iron: 3mg