Instant Pot Potato Leek Soup

Prep Time 15 min Cook Time 20 min (plus the time it takes the Instant Pot to come to pressure) Total Time 15 mins
Serves 8     adjust servings



  • 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


  1. Peel the potatoes and cut them into 1-inch cubes. 
  2. 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.
  3. 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.
  4. 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.
  5. Program the Instant Pot for the manual setting with a cooking time of 10 minutes.
  6. When the Instant Pot signals the cooking is complete, allow it to depressurize naturally for 10 minutes. 
  7. Move the valve to the "venting" position and allow complete depressurization until the pin drops. Remove the lid.
  8. 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.
  9. Top with bacon and chives if desired and serve. 

Recipe Notes


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