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+ servings
Instant Pot potato leek soup in a white bowl next to slices of bread
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4.25 from 4 votes

Instant Pot Potato Leek Soup

Instant Pot Potato Leek Soup is a creamy, cozy, pureed soup made with tangy leeks and tender potatoes. It’s an easy family favorite!
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Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Main Dish
Keyword: easy, weeknight-friendly, instant pot, instant pot soup, soup
Servings: 4
Calories: 397kcal
Author: Jess Smith via Inquiring Chef
Cost: $7.00


  • 6-quart Instant Pot / pressure cooker


  • 3 tablespoon 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 lbs Russet Potatoes, peeled and quartered
  • ½ cup Heavy Cream
  • Plain Greek Yogurt or Sour Cream, for serving


  • 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.
  • Use an immersion blender (or transfer to a standing blender) to blend soup until smooth. (Note: Depending on the natural starches in the potatoes, the thickness of the soup may vary slightly. Add some water a bit at a time, if needed, if the soup is too thick.)
  • Stir heavy cream into soup. Taste and add more salt and black pepper, if needed.
  • Serve with some yogurt or sour cream on top.


Leeks - Just use the white parts of the leeks. (Slice off and 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.


Calories: 397kcal | Carbohydrates: 51g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 63mg | Sodium: 1628mg | Potassium: 1048mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1942IU | Vitamin C: 18mg | Calcium: 78mg | Iron: 3mg