Instant Pot Creamy Potato Leek Soup

Creamy Instant Pot Potato Leek Soup is light, filling, and ideal for cool weather. This comforting soup is naturally gluten-free and can be made dairy-free with a simple swap. It’s nutrient-packed, quick to prepare, and perfectly satisfying for a weeknight meal or a cozy starter.

Bowls of yellow, creamy potato leek soup cooked in an Instant Pot on a table top with pieces of crusty bread surrounding.

What Makes This Recipe So Good

Balanced and comforting texture. The starch in Yukon Gold potatoes naturally thickens the broth, producing a smooth, creamy mouthfeel without the need for heavy cream. The result is a soup that feels indulgent yet light.
Simple, wholesome ingredients. Thinly sliced leeks and potatoes cook down into a flavorful base that highlights the vegetable character. Using vegetable stock keeps the recipe vegetarian and easily adaptable to vegan diets.
Versatile meal option. Serve this Instant Pot potato leek soup as a starter, a light main with crusty bread or a sandwich, or a satisfying side for a family dinner. It reheats well and stores easily for meal prep.

Chef’s Tips

Allow pressure to build. When you select a high-pressure setting on an Instant Pot, the unit typically takes 10–15 minutes to come to pressure before the timed cooking begins. Factor this into your planning.
Clean leeks thoroughly. Leeks grow in sandy soil and can trap grit between layers. Trim the dark green tops and roots, slice the white and tender green parts, then fan or separate the slices in a colander and rinse under running water until no grit remains.
Adjust texture to taste. For a rustic soup, mash the potatoes and leeks in the pot with a potato masher until you reach your preferred consistency. For an ultra-smooth result, use an immersion blender briefly while the pot is off and cooled slightly.
Control thickness. If the soup seems too thin, simmer a few minutes on Sauté mode to reduce and concentrate the liquid. If it’s too thick, stir in a splash more vegetable stock or a bit of plant-based milk to loosen it.
Season at the end. Salted stocks vary widely. Add most of the salt toward the end of cooking, then taste and tweak. Freshly ground black pepper and a squeeze of lemon brighten the flavor if desired.
Make it dairy-free. Replace the whipping cream with 1 tablespoon unsweetened almond or canned coconut milk, or use 2–3 tablespoons of softened dairy-free butter for richness without dairy.
Storage and reheating. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, stirring occasionally; add a little stock if needed.

More Soups We Love

Escarole Soup
Hazelnut Soup with Parsnips
Potato Asparagus Soup
Cream of Jalapeño Soup
Tomato Florentine Soup
Chicken and Sausage Gumbo
Instant Pot Chicken Pot Pie Soup
Whole30 White Chicken Chili
Instant Pot Cajun Chicken Pasta Soup
Chicken and Stars Soup
Turnip Green Soup
Chickarina Soup

Instant Pot Potato Leek Soup

Prep:
15 minutes

Cook:
10 minutes (plus pressurizing time)

Total:
25 minutes (approx.)

Light, satisfying, and full of nutrients, this Instant Pot potato leek soup is comforting and simple to prepare. It’s a quick weeknight favorite that’s easy to adapt to dietary needs.

Cheryl Malik

4
servings

Ingredients

2 pounds Yukon gold potatoes, peeled if desired and diced
3 cups thinly sliced leeks (white and tender green parts only)
6 cups vegetable stock
1 tablespoon whipping cream at room temperature, or 2–3 tablespoons softened butter (or dairy-free alternative)
1 ½ teaspoons salt, more or less to taste
2–3 tablespoons minced fresh chives, optional for garnish

Equipment

Instant Pot or similar pressure cooker
Potato masher (or immersion blender)
Ladle

Instructions

Add the diced Yukon gold potatoes, sliced leeks, and vegetable stock to the Instant Pot. Stir briefly to combine. Secure the lid and set the valve to Sealing.
Set the Instant Pot to Manual (High Pressure) for 6 minutes. The unit will take time to pressurize before the cook time begins.
When the 6-minute cook time ends, perform an immediate Quick Release of the pressure. Use caution—the steam will be hot. Once the pin drops, carefully remove the lid.
Turn the Instant Pot to Sauté mode. Using a potato masher, mash the potatoes and leeks in the pot until you reach your preferred consistency. For a silkier texture, use an immersion blender briefly, taking care with the hot liquid.
Stir in the whipping cream (or softened butter/dairy-free alternative) and the salt. Heat for 1–2 minutes until warmed through and fully incorporated. Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with minced fresh chives, if desired. Serve warm with crusty bread or a simple green salad.

Notes

Make it Dairy Free: Replace the whipping cream with 1 tablespoon unsweetened almond milk or 1 tablespoon canned coconut milk, or use 2–3 tablespoons of softened dairy-free butter to maintain richness.
Texture Options: Mash for a chunky, rustic bowl, or blend for a velvety puree. If blending, allow the soup to cool slightly before blending to avoid splattering.
Seasoning Variations: Add a pinch of nutmeg for warmth, a splash of lemon for brightness, or a drizzle of olive oil to finish.

Nutrition Information

Note: Nutritional values are approximate and based on the listed ingredients without optional garnishes. Actual values will vary by brand and ingredient choices.