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Instant Pot Potato & Leek Soup


Instant Pot Potato and Leek Soup comes together in about 30 minutes for a quick, easy, and delicious meal full of vegetables and bold herb flavors. Serve this dish with your favorite crusty bread for sopping up that soupy goodness. This recipe can also be served over rice or with a lightly dressed side salad for a more complete dinner menu. This recipe can be made vegan by using vegetable broth.

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  • 3 potatoes, roughly chopped
  • 3 leeks, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 to 3 cloves of garlic, minced
  • 5 cups of chicken, beef, or vegetable broth
  • 1 bay leaf
  • 2 tablespoons oregano
  • 2 tablespoons parsley
  • 2 tablespoons thyme
  • 2 tablespoons marjoram
  • salt and cracked black pepper to taste


Servings 4
Preparation time 10mins
Cooking time 30mins


Step 1

Roughly chop the potatoes, leeks, and celery stalks, then add to instant pot. Cut the dark part of the leeks off, or leave an inch or 2 for more flavor. Add the stock and seasonings, then switch on the soup setting for the instant pot and set the time to 15 minutes.

Once the soup is finished and the pressure is released, scoop out the potatoes, leeks, celery, and garlic with a slotted spoon into blender or food processor. Puree and return to pot. Simmer to desired consistency or enjoy right away!

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