When it comes to soups, what’s your favorite? For me, nothing beats a hearty bowl of potato soup, unless of course it’s a hearty bowl of potato soup topped with bacon. Bacon wins every time. I’ve recently been trying out potato soup variations in my Instant Pot and I’m pleased to tell you that I’ve got a winning recipe to share with you today. This Instant Pot Potato Leek Soup is a crowd-pleasing, super easy recipe even an Instant Pot beginner can make.
While leeks may not be something I stock the fridge with each week, I’m beginning to think I should. They’re incredibly versatile, and they add just the right depth of flavor to a dish. Slightly peppery, they have a similar taste profile to the onion, though leeks are much more mild. In this soup, they serve to add a complementary layer of flavor to the potatoes. Whereas a traditional baked potato soup is fairly one dimensional until it’s topped, this soup can easily stand alone, though the addition of bacon raises the bar.
Start to finish, this Instant Pot Potato Leek Soup can be made in forty minutes or less, and much of that time is inactive, meaning you can pay bills, do some online shopping or catch up with Facebook while dinner makes itself. Win win, right?
If you’ve got family coming in for the holidays, this is a great dinner option. It can easily be kept warm until the whole gang is ready to eat and because the flavors are so familiar, it’s really quite crowd-pleasing. It can served alone or together with a seasonal green salad or grilled turkey sandwiches with melted pepper jack cheese. Of course, even if it’s just your immediate family, this Instant Pot Potato Leek Soup is an excellent, creamy and delicious choice.
Instant Pot Potato Leek Soup
- 3 leeks
- 2 Tablespoons butter
- 2 cloves garlic, minced
- 3.5 lbs Yukon Gold potatoes
- 5 cups chicken stock
- 1.5 teaspoons salt
- 1/2 teaspoon thyme
- 2 bay leaves
- 1/4 cup heavy whipping cream
- 8 slices bacon, cooked and crumbled *optional
- chopped chives *optional
- Peel the potatoes and cut them into 1-inch cubes.
- Thoroughly rinse leeks, being careful to scrub dirt from between all the layers. Leeks can be stubborn to clean so take extra caution to complete this step well. When leeks are properly rinsed, cut off the root ball and the dark green leaves. Slice the remaining stalk of the leek very thinly.
- Set your Instant Pot to the sauté function. When it's hot, add butter until it's melted. Then, add the thinly-sliced leeks and sauté them until they're fragrant and mostly translucent -- about five minutes. Add minced garlic to the leek and butter mixture and continue to sauté just until the garlic is fragrant, one minute or less.
- Add potatoes, chicken stock, salt, thyme and bay leaves to the pot. Place the Instant Pot lid and lock it into place. Move the valve to the "sealing" position.
- Program the Instant Pot for the manual setting with a cooking time of 10 minutes.
- When the Instant Pot signals the cooking is complete, allow it to depressurize naturally for 10 minutes.
- Move the valve to the "venting" position and allow complete depressurization until the pin drops. Remove the lid.
- Using a potato masher, gently smash some of the potatoes, leaving about 1/2 in chunks. Stir in 1/4 cup heavy cream until combined.
- Top with bacon and chives if desired and serve.
|Amount Per Serving||As Served|
|Calories 309kcal Calories from fat 99|
|% Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 6g||30%|
|Dietary Fiber 5g||20%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
This post contains an affiliate link. If you make a purchase through my link I will be minimally compensated at no additional cost to you. Thank you for supporting Such the Spot!