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Instant Pot Cream Of Potato Leek Soup from potsandplanes.com
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5 from 2 votes

Instant Pot Cream Of Potato Leek Soup

Course: dinner, lunch, Main Course
Keyword: soup
Servings: 4


  • 2 tbsp Unsalted Butter
  • 2 Leeks (white part to very light green only) halved lenghtwise, thinly sliced, washed
  • 2 Cloves Garlic chopped
  • 3 large Yukon Gold Potatoes peeled, diced
  • Splash of White Wine optional
  • 3 cups vegetable broth (or chicken if you prefer)
  • Bouquet Garni 2 bay leaves + sprig of thyme tucked inside a dark leek stalk and tied with cooking string
  • 1/4 cup Heavy Cream (35%)
  • Grated Parmesan cheese for garnish
  • Finely chopped parsley for garnish


  • Press SAUTE mode on the Instant Pot, add butter to pot.
    When butter is melted add leeks and garlic, cook for about 3-5 min stirring often taking care not to brown vegetables.
  • Add a splash of white wine (optional but I love cooking with it). 
    Add potatoes, broth and bouquet garni to the pot and give it a stir.
    Press CANCEL.
  • Lock on lid, turn pressure valve on lid to SEALING.
    Choose PRESSURE COOK mode and adjust timer to 15 minutes.
    When done, allow natural release pressure (timer will count up) for 10 minutes.
  • Carefully turn pressure valve on lid to VENTING to release any remaining pressure, press CANCEL, and then open lid.
    Remove bouquet garni, and using immersion blender, puree soup until smooth.
  • Add cream and stir to combine.  Taste and add salt and pepper to your liking. 
    Return lid to pot, and allow soup to reheat on KEEP WARM mode, for 5-10 minutes.
  • When ready to serve, ladle into soup bowls, garnish with a tablespoon of grated Parmesan and chopped parsley.


*I followed the original recipe but added a bit more garlic and the wine, and I also chose to garnish with Parmesan cheese since I love it in my soups, however in the original recipe the soup is garnished with a dollop of creme fraiche (which I'm sure is delicious, but I did not have any)