Easy Instant Pot Potato Leek Soup (Vegetarian)

Instant Pot Potato Leek Soup Up close with green onion and crispy onions

Print Recipe

4.67 from 3 votes

Easy Instant Pot Potato Leek Soup (Vegetarian)

This Instant Pot potato leek soup is a slightly creamy, comforting and satisfying soup great for cold days.

Prep Time20

Cook Time25

Total Time45

Course: Soup

Cuisine: American, Irish

Keyword: Instant Pot, Kid Friendly, Potato Leek Soup, Potato Soup, soup

Servings:

Calories: 234kcal

Author: Katia

Ingredients

3 Tbsp butter
2 Tbsp olive oil
2 lbs potatoes 4-5 medium sized, cut into 1/2" cubes
3 leeks white and light green parts only, thinly sliced
2 large celery stalks diced
1/2 cup onion diced
3 garlic cloves minced
6 cups broth or stock I prefer vegetable
4 sprigs of fresh thyme
1 1/2 tsp sea salt
3/4 tsp ground black pepper
1 cup half & half

Instructions

Prep your vegetables if you have not done so already.
Set your Instant Pot on sauté function.
Add butter and olive oil once your pot is hot.
Add onion, celery and leeks to the pot. Cook about 8 mins or until tender. Stirring frequently.
Add garlic to vegetables, cook about 30 secs until fragrant.
Stir in salt, pepper, broth and stir to deglaze the pot.
Then add the potatoes and thyme sprigs to the pot, close the lid and set to 10 mins on high pressure (Keep in mind it could take about 8 mins for your Instant Pot to get up to pressure, hence the added cook time on this recipe.)
Once the timer goes off, quick release the pressure valve and then switch the pressure cooker the sauté function once the lid is off.
Remove twigs of thyme from pot (The leaves will be in the soup) They're easy to grab with tongs.
Use an immersion blender to smooth the soup just a bit, leaving some chunks, unless you prefer it completely smooth. I just do 10 pulses. ***Another option is: Transfer about 4 cups of soup to a blender and puree until smooth and return to the pot. This way you'll have a semi-chunky soup as well if you do not have an immersion blender.
Once the soup is back up to a simmer, stir in the half and half and sauté until slightly thickened, about 5 minutes.
You may enjoy the soup immediately or let cool to refrigerate for the next day.

Notes

This potato leek soup can be enjoyed the same day, but it's even better the next day. Store the leftover soup in an airtight container in the fridge and enjoy within 5 days. Reheat in a small pot at low temp in the microwave. Try it topped with some crispy fried onions or jalapenos to give it an extra kick!

Nutrition