Instant Pot Potato Leek Soup

Course Soup
Cuisine American
Keyword butter, heavy cream, Potato Leek Soup
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 6
Calories 244kcal


  • 2 tbsp olive oil
  • 3 tbsp butter
  • 5 large leeks chopped and green part trimmed off
  • 2 garlic cloves minced
  • 2 tbsp all purpose flour
  • 5 cups chicken broth
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1 lb gold potatoes cubed
  • 3/4 cup heavy cream


  • Turn on the instant pot, select sauté and let it hot.
  • Add in leeks, stir and cook them until they are soft.
  • Add garlic and cook for 30 seconds, stirring frequently.
  • Sprinkle flour, stir and cook for 1 minute.
  • Pour in broth and deglaze.
  • Add bay leaf, salt, pepper, potatoes and stir.
  • Close the lid on the instant pot and set the valve to sealing.
  • Set the instant pot to “Manual” at high pressure for 7 minutes, release the pressure naturally for 15 minutes.
  • Open the lid of the instant pot and stir the soup.
  • Remove bay leaf and using an immersion blender puree it.
  • Stir in heavy cream and serve hot.


Calories: 244kcal