Instant Pot Recipes/ Instant Pot Soups/ Instant Pot Vegetarian Recipes

Leek, Kale & Potato Soup

Instant Pot Leek & Potato Soup With Kale & Cheddar Soup

Forget about the canned stuff! Homemade leek and potato soup is incredibly easy to make and it tastes ten times better than what you’d get out of a tin or a carton. It’s especially quick to cook with the help of your Instant Pot pressure cooker. Our version of everyones’s favourite soup has a little twist. We added kale for extra greens and some grated Cheddar cheese for that delicious savoury, cheesy flavour. Don’t worry, you can certainly omit the cheese and it will still taste delicious.

This soup freezes well and is a great recipe for batch cooking and meal prepping ahead of time.

Before you get cooking

Vegetables: White potatoes can be replaced with sweet potatoes or even carrots and parsnips. Kale can be replaced with spinach, chard or collard greens. What we love is that you can’t tell this soup has any kale, which is great if your kids or partners are fussy with their greens.

Cleaning the leek – if your leek has some grit on it or inside the leave, the best way to clean it is to slice the leek in half, going lengthways, and then rinse any dirt or grit under running tap water. You should be able to see it better when it’s cut in halves.

Dairy-free/Whole30/vegan version: Replace butter with olive oil or coconut oil. If you can handle butter or ghee, those would be better. Don’t worry about adding the cheese in the end and process the soup as is. You can add a couple of tablespoons of nutritional yeast flakes, which have a slight cheesy flavour to them. A little coconut cream would also work well.


Leek, Potato & Kale Soup

  • Author: Instant Pot Eats
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4 1x
  • Category: Soup
  • Method: Instant Pot Pressure Cooker
  • Cuisine: American


Forget about the canned stuff! Homemade leek and potato soup is incredibly easy to make and it tastes ten times better than what you’d get out of a tin or a carton. In this version kale is added for extra greens and some grated Cheddar cheese for that delicious savoury, cheesy flavour.



  • 1.21.4 oz of butter (3540 g)
  • 2 large leeks, sliced roughly (white and pale green parts, about 0.8 lb / 400 g)
  • Generous pinch of salt
  • 1.3 lb / 600 g white potatoes, peeled and diced into large cubes
  • 3 large handfuls of kale leaves (about 3.5 oz. / 100 g)
  • 3 cloves garlic, diced roughly
  • 1 teaspoon Dijon or yellow mustard
  • 1 teaspoon of lemon zest (reserve half for garnish)
  • 1/2 teaspoon ground black pepper
  • 1.5 Litre vegetable stock (or water + 3 vegetable stock cubes)

To finish

  • 2.8 oz. / 80 g cheddar cheese, grated
  • Juice of 1/2 lemon + the rest of the lemon zest (see above)
  • 2 tablespoons fresh chopped parsley

To serve


  1. Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add the butter and let it melt while you finish preparing the rest of the ingredients.
  2. Add the leeks and stir through with the butter. Sauté for 3-4 minutes, stirring a few times.
  3. Add the potatoes, kale and garlic and stir through, then add the rest of the ingredients except for the cheese. Stir to combine and press the Keep Warm/Cancel button.
  4. Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual, High Pressure, and set the timer to 12 minutes. After 3 beeps the pressure cooker will start going.
  5. Once the timer goes off, allow the pressure to release for 5 minutes and then use the quick release method before opening the lid.
  6. Add the cheese and stir to melt through. Add the lemon juice and the rest of the lemon zest. Process the soup into a puree. Option 1: Use an immersion stick blender directly in the pot. Option 2: Transfer the soup, together with the vegetables, to a blender or a food processor in 2-3 batches. Make sure to only fill up the blender half way, maybe three quarters, as the mixture will expand and move up the sides while blending. You will save yourself the mess!
  7. Once smooth, stir in the parsley. Serve the soup in bowls sprinkled with extra parsley and black pepper.

Keywords: Homemade leek potato soup kale greens grated Cheddar cheese savoury

Share this gorgeous soup on Pinterest from here!

Leek, Kale & Potato Soup (Instant Pot, Gluten-Free Recipe)


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  • Reply
    June 14, 2017 at 2:46 am

    This is a really bland soup. You should specify how to clean leeks to remove the grit. My spouse made this tonight and it was really gritty because the leeks weren’t washed thoroughly enough (and he did not know how to do it properly). Finally that photo must be photoshopped because our finished soup had a very unappealing greyish green color.

    • Reply
      June 16, 2017 at 7:25 am

      Hey ZB, I’m not exactly sure why your soup didn’t work out. My partner loved it and said it was full of flavor. Was anything perhaps left out? Salt? As for the photo – it is not photoshopped, I can assure you. This is what the colour of my soup was. Perhaps your spouse only used the pale part of the leek and as you can see from the pictures, I used both pale and pale green, plus lots of kale, so it definitely wasn’t grey for me. I will add more details on how to clean the leeks for those that haven’t done it before. Thanks for the feedback!

    • Reply
      November 6, 2017 at 2:40 pm

      I think he may have left something out. Mine looked very similar to the photo and tasted fabulous.

  • Reply
    The Best Instant Pot Soup Recipes EVER - Instant Pot Eats
    June 23, 2017 at 10:27 am

    […] Leek, kale, and potato stew […]

  • Reply
    August 25, 2017 at 12:10 am

    I made this tonight and it was really delicious! The lemon made it very fresh and light tasting. Thanks for sharing!

    • Reply
      August 25, 2017 at 8:52 am

      Thanks April, glad you enjoyed it 🙂

  • Reply
    October 25, 2017 at 9:44 pm

    I just made this and it’s AMAZING. I left out the cheese and didn’t puree it at all– I like getting different flavors in each bite. My apartment smells incredible. Tonight’s dinner, with crusty bread. So delicious and warming!

    • Reply
      November 1, 2017 at 6:29 pm

      Thanks Lauren! I also often leave my soups unpureed as I like the textures of different veggies. Glad you enjoyed it 🙂

  • Reply
    November 17, 2017 at 2:35 am

    This soup is really good. Thanks a lot

  • Reply
    Stephanie Land
    January 19, 2018 at 10:13 pm

    Made this today to use up some leeks and it is delicious! Thank you for the recipe. It is a keeper!

    • Reply
      January 22, 2018 at 10:42 am

      Thanks Stephanie 🙂

  • Reply
    January 20, 2018 at 3:27 pm

    I am an inexperienced cook with a new 67 Quart Instant Pot. To saute, would I have to add more butter? .I am assuming the pots come in various sizes. If pots are different sizes, what size do you use for your recipes.- so I can calculate what amount of liquid I need. Thanks

    • Reply
      January 23, 2018 at 1:54 am

      If you follow a recipe in any size pot, you can use the same amount of ingredients if that makes sense. For sauteeing, you would just add the same amount of cooking oil. The size in our recipes is a standard 6-quart.

  • Reply
    Line Dozois
    September 13, 2018 at 1:44 pm

    Excellent soup, exactly like photo !

  • Reply
    November 5, 2018 at 2:19 am

    I had a ton of potatoes, leeks and kale from my CSA box and this was a perfect way to use it up. I liked this soup a lot… it was a lot more green than your photo…more like pea soup but that didn’t affect flavor. I didnt blend the cheese in, rather i kist sorinkled some on top of my bowl. One day I added cubed sausage and another day I added shredded chicken and other meals I ate as is.

  • Reply
    Millie J.
    April 21, 2019 at 5:37 pm

    This looks great and I intend to fix it tomorrow. Maybe you can explain one thing I’m confused by. In Step 5 it says “Add extra lemon juice…” but this is the first (and only) time that the instructions say to use lemon juice. Should I ignore the word “extra” here? or was some lemon juice supposed to be added earlier? Thanks! (I’ll go with guess #1 if I don’t hear from you, but I am wondering about it.)

    • Reply
      April 21, 2019 at 6:50 pm

      Hey Millie, just checked the recipe and the extra referred to the lemon zest actually. So just juice of 1/2 lemon at the end is all you need.

      • Reply
        Millie J.
        April 23, 2019 at 8:34 pm

        Thanks! I made it last night, it was excellent.

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