Description
A creamy and comforting Instant Pot Potato Leek Soup made with tender potatoes, fragrant leeks, and fresh thyme, perfect for an easy weeknight meal or cozy lunch. This hearty soup is blended smooth and garnished with fresh chives for added flavor and freshness.
Ingredients
Vegetables
- 3 leeks (white and light green parts only)
- 2 pounds russet or Yukon gold potatoes, chopped into 1-inch pieces (peeled if using russets)
- 2 cloves garlic, minced
Herbs and Seasonings
- 3 sprigs fresh thyme
- 1 bay leaf
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Liquids and Fats
- 3 tablespoons butter
- 3½ cups low sodium vegetable broth (or chicken broth, plus up to ½ cup more as needed)
Garnish
- Chopped fresh chives
Instructions
- Prepare the leeks: Cut the leeks in half lengthwise and then slice into ¼-inch wide half moons using only the white and light green parts. Wash thoroughly in a bowl of cool water or salad spinner to remove any dirt, then drain well.
- Sauté the leeks: Turn on the Instant Pot to sauté mode and melt the butter. Add the cleaned leeks and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring constantly. Then press Cancel to turn off the sauté function.
- Deglaze the pot: Pour in 1 cup of the broth and scrape the bottom of the pot to loosen any browned bits from sautéing. This prevents burning during pressure cooking.
- Add remaining ingredients: Add the chopped potatoes, fresh thyme sprigs, bay leaf, salt, pepper, and the remaining 2½ cups of broth. Stir gently to combine.
- Pressure cook: Securely close the Instant Pot lid and set the steam release valve to the sealing position. Select the Pressure Cook or Manual mode and set the timer for 8 minutes on high pressure. The pot will take about 15 minutes to reach pressure before the cooking time begins.
- Release pressure: When cooking completes, allow the Instant Pot to release pressure naturally for 10 minutes. Afterward, carefully quick release any remaining pressure by turning the steam release valve to venting position.
- Remove herbs: Open the lid and remove the bay leaf and thyme stems. Most thyme leaves should have fallen into the soup.
- Puree the soup: Use an immersion blender directly in the pot to blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and puree until creamy.
- Adjust seasoning and consistency: Taste the soup and add more salt or pepper if needed. If the soup is thicker than desired, stir in up to ½ cup additional broth to reach your preferred consistency.
- Serve: Ladle the soup into bowls and garnish with chopped fresh chives. Enjoy warm.
Notes
- Use white and light green parts of leeks only; the dark green parts are tougher and less tasty.
- Peeled russet potatoes create a smoother texture, but Yukon gold potatoes add a buttery flavor if you prefer to keep the skin.
- Natural release of pressure after cooking helps soften ingredients further and prevents splattering during quick release.
- Adjust broth quantity to achieve your preferred soup thickness.
- This soup freezes well; cool completely before storing in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
