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.
- 1.2–1.4 oz of butter (35–40 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)
- 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
- Chopped fresh parsley
- Extra black pepper
- 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.
- Add the leeks and stir through with the butter. Sauté for 3-4 minutes, stirring a few times.
- 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.
- 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.
- Once the timer goes off, allow the pressure to release for 5 minutes and then use the quick release method before opening the lid.
- 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!
- Once smooth, stir in the parsley. Serve the soup in bowls sprinkled with extra parsley and black pepper.