This is a classic and wholesome soup that requires very little effort. It’s perfect for the winter months and cold days ahead.
I can’t stop ranting about how delicious and fragrant this easy soup is. Even if you don’t have an Instant Pot you could easily make it on the stove top, it will just take you a bit longer.
My intention was to make a big batch so that I could freeze leftover soup in a few containers, but everyone loved the soup and had seconds. Although I’m thrilled it was a huge hit, I was only able to freeze one container!
On a side note, I know that many people like to use water as a base, but I suggest and prefer to use vegetable stock for this fabulous soup. Have you tried my Instant Pot recipe for Butternut Squash and Leek Soup yet? Check out my other soup recipes too! Yummy!!
I’d love to hear from you! What soups have you made in your Instant Pot?
Please feel free to share in the comments below:)
Instant Pot Potato Leek Soup
- 4 tbs. olive oil
- 4 cups of leeks cleaned, chop the white and light green parts
- 8 cups of vegetable stock, chicken stock or water
- 2 garlic cloves, chopped
- 2 tbs. all purpose white flour
- 6 medium potatoes, peeled and cut into cubes
- 2-3 sprigs of fresh thyme, strip the leaves from the branches
- Salt and pepper, to taste
Press the Sauté button on the Instant Pot. When ready, add the olive oil to the pot. Add the chopped leeks and garlic and mix until the leeks soften, about 3-4 minutes.
Add the flour to the leeks and mix well. Add the broth, potatoes, fresh thyme, salt and pepper, and mix well. Put the lid on the pot and press the Manual button and set the time to 8 minutes.
When finished, release the pressure and when ready, remove the lid. Use an immersion blender to puree the soup and add more salt if needed.