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InstantPot Potato Leek Soup
Potato Leek-i-ty Split Soup (Instant Pot Potato Leek Soup)

Potato Leek-i-ty Split Soup (Instant Pot Potato Leek Soup)

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I love Potato Leek Soup. If you dig into the 3jamigos archive this soup pops up a couple of times.  This is my go-to soup.  In the winter, I make a hearty, rustic version with lots of potatoes, smokey bacon, and heavy cream, perfect for a chilly evening.  The summer version is lightened with a bit more stock and light cream, pureed so it is silky smooth, and served at room temperature. Both are crazy delicious and proof of the “Versatility of Vichyssoise”.


The hubs called me at work one afternoon last week with that age old question, “What’s for dinner?”. With my long commute, I knew it had to something quick and easy. A salad? stir fry? Quick pasta dish? As ideas popped up in my brain (including restaurant names), I heard Wes say, how about potato leek soup?

Crusty French bread, glass of wine, bowl of soup..I was all in.  But, silly, soup takes awhile…wait, hmmm.

Enter the Instant Pot.  I have made other soups in my IP.  Why not?  A quick Google search landed on quite a few recipes for Potato Leek in an Instant Pot. Why didn’t I think of this before?

Dinner is served

I saute’ the vegetables in the Instant Pot, added the stock, set the timer to 7 minutes and forgot about it until I heard the beep-beep-beep.  Finish with cream and garnish…DONE.  How easy is that?  Ahhh dinner on the table in less than an hour and only 1 pot to clean.  Perfect.

InstantPot Potato Leek Soup
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Instant Pot Potato Leek Soup

A delicious, quick and easy recipe for Potato Leek Soup made in your pressure cooker
Course Soup
Cuisine French
Keyword Instant Pot, Potato Leek Soup
Prep Time 15 minutes
Cook Time 15 minutes
Resting time 10 minutes
Total Time 30 minutes
Calories 244kcal

Ingredients

  • 1 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 3 large Leeks white part only, cleaned and sliced into rounds(1/8")
  • 1 yellow onion diced
  • 2 cloves Garlic minced
  • 2 Tbsp Flour
  • 5-6 cups Chicken Broth
  • 1 Bay Leaf
  • 1 tsp Salt
  • 1/4 tsp White Pepper
  • 1 lb Gold Potatoes (4-5 spuds if using Yukon Gold, 3 russets) peeled and diced
  • 1/2 cup heavy cream or half and half
  • Garnish
  • Chopped Chives
  • Sour Cream
  • Anything your little heart desires

Instructions

  • Press the Sauté button on the Instant Pot. When hot, add the oil and butter.
  • Add the onion. Cook until soft, stirring occasionally, approximately 5 minutes. Try not to let it brown. Add leeks, cook for additional 3-4 minutes until the leeks are soft.
  • Add garlic and cook for about 30 seconds, until fragrant, stirring frequently.
  • Sprinkle the flour over the onion-leeks mixture and stir. Cook for a minute to get the raw taste out of the flour.
  • Stir in the broth. Be sure to dissolve the flour and scrape the bottom of the pot. The Instant Pot senses particles on the bottom and will shut off to prevent burning.
  • Add the bay leaf, salt, pepper, and the potatoes. Stir.
  • Put the lid on the pot and set the steam release knob to the Sealing position.
  • Press the Manual (or Pressure Cook) button, and the + or - button to choose 7 minutes. then forget about it until the timer goes off.
  • When the cooking cycle has ended, let the pot naturally release pressure for 10 minutes. Then manually release the remaining steam.
  • 10. When the pin in the lid drops, open it and stir the soup. Remove the bay leaf. Then use an immersion blender to puree it. If you don't have an immersion blender, you can use a blender, pureeing the soup in small batches very carefully.
  • 11. Stir in the cream or half and half.
  • 12. Taste and adjust salt, if needed.

Garnish with chopped chives, sour cream, bacon...just about anything you like, corn, shrimp, crab.

    Notes

    Blend soup just a bit leaving chunks of potatoes for a more rustic soup. Blend until completely smooth for a classic version.  Reserve part of the soup, before adding the cream, to freeze for a rainy day.  Rainy day instructions-heat soup slowly and add cream once it is warmed.  
    This soup serves as a wonderful base for a vegetable soup.  Add chopped spinach at the end and heat and stir occasionally until spinach wilts.   
    Use clam juice as part of the stock for a seafood twist.  Garnish with shrimp or crab. yummos.
    Hmm Hmm Good..Potato Leek and Kohlrabi Soup

    Hmm Hmm Good..Potato Leek and Kohlrabi Soup

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    While making a pot of my favorite Potato Leek and Kohlrabi Soup, I realized I had added the recipe for it to a post on Parmesan Shortbread. The soup is so delicious it deserves its own post.  This soup can be made year round and served hot, warm or room temperature depending on the season. A classic potato leek soup with a twist, kohlrabi.  Not familiar with kohlrabi? It’s in the cabbage family and tastes a whole lot of broccoli.  In fact, you could use broccoli stems in place of the kohlrabi in this recipe. It has a bulb and leafy top and comes in really cool colors, like purple and green..  Use it raw, thinly sliced and throw it in salads. It adds a crunch and sweetness to your greens.  Saute the greens in a bit of olive oil and garlic, delicious.

    Back to the potato, leek and kohlrabi soup. Summertime?  Puree the soup until it is silky smooth and serve at room temperature, accompanied by a light salad or sandwich.

    In the winter serve it piping hot in mugs with a sprinkle of pancetta or crisp bacon bits and slices of hearty bread.

    This soup lends itself well to changes.  I have used different stocks, vegetable, seafood, or chicken.  I have replaced the kohlrabi with broccoli stems or cauliflower or omitted it altogether for a true potato leek soup. You can also use different potatoes to change the texture of the soup, from starchy russets to waxy Yukon Golds for a lighter, velvet-like consistency.  I’ve topped it with cheesy croutons, chives, pancetta, or morsels of freshly picked crab.  A gazillion variations, probably some I haven’t even thought of yet.

    This is my go-to soup, period.  Maybe it will become yours.

    Potato Leek and Kohlrabi Soup

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    Hmm Hmm Good..Potato Leek and Kohlrabi Soup

    A riff on classic potato leek soup. The addition of Kohlrabi gives an earthy sweetness that's delicious.
    Course Soup
    Cuisine American
    Prep Time 15 minutes
    Cook Time 1 hour 50 minutes

    Ingredients

    Potato Leek soup

    • 3 leeks rinsed, white part only, thinly sliced
    • 1 yellow onion diced
    • 2 cloves garlic minced
    • 3-4 potatoes diced (russets or Yukon Gold for a smoother soup)
    • 6-8 cups of stock chicken, seafood, or water
    • 1/3 - 1/2 cup heavy cream or sour cream
    • S&P to taste

    Optional:

    • 2-3 kohlrabi peeled and diced or broccoli stems from 1 bunch peeled and diced
    • chives
    • lump crab meat or sautéed wild mushrooms for garnish
    • pancetta or bacon salute until crisp and reserved for garnish

    Instructions

    • Over medium heat, add 1 T oil + 1 T butter to 8 quart pot. Saute' onions until soft and transparent add garlic and saute' for additional minute. Add leeks, potatoes, kohlrabi if using, and 6-7 cups of stock. Bring to a boil and immediately reduce heat to simmer. Partially cover pot and simmer until vegetables are completely soft, about 45 minutes.
    • Using a hand blender or blender, puree soup until desired consistency. Completely smooth for a classic version or leave it a little chunky for a more rustic soup.
    • Add cream heat to warm through (for a lighter version omit cream.)
    • If soup is too thick, add broth to desired consistency with reserved 1 cup of stock
    • Salt and pepper to taste.
    • Garnish with bacon, pancetta or chives and a dollop of creme fraiche' or crab meat if a seafood stock is used.