Instant Pot Potato Leek Soup

Instant Pot Potato Leek Soup

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

Instant Pot Potato Leek soup. Enjoy the flavors of leek, potato, garlic and thyme blended together into a luscious spring soup. An easy, quick, Gluten-Free crowd pleaser!

Course: Soup
Cuisine: American
Servings: 8
Calories: 455 kcal
Author: Diane Williams


  • 2 tablespoons avocado oil
  • 4 leeks (wash carefully and slice small)
  • 3 garlic cloves-minced
  • 1 teaspoon dried thyme OR 1 sprig chopped fresh thyme-leaves only
  • 1/4 teaspoon chili or taco powder
  • 4 cups chicken stock or vegetable broth
  • 4 large Russet potatoes-peeled and cubed
  • 2 bay leaves
  • 1/4 teaspoon red flakes pepper or one minced pepperoncini
  • 2 Cups heavy cream as needed
  • cooked bacon, pepperoncini or fresh thyme for garnish


  1. Set the Instant pot to saute function. Add the oil, garlic, salt and chopped leeks.
  2. Saute for 5-7 minutes until the leeks are completely soft and wilted.
  3. Add the thyme and chile powder and cook another 30 seconds.
  4. Pour in the broth, and add the prepared potatoes and bay leaf.
  5. Seal the Instant pot lid and set to soup function and natural release. OR set to manual high function for 8 minutes and quick release.
  6. Pluck out the bay leaves and puree the soup. I used a potato masher right in the instant pot.
  7. If you use a standard blender, be sure not to fill it more than half-full and secure the lid, and cover it with a tea towel when blending, to avoid hot soup or steam leakage. Avoid using a food processor as that will make the potato purée gummy. An immersion blender should work right in the instant pot if you have one.
  8. Pour the soup back into the pot if necessary and add the cream. Whisk until blended.
  9. Garnish, Serve and enjoy!

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