Master this classic potato leek soup Instant Pot recipe for a quick and easy dinner the whole family will love. With an optional twist of Parmesan cheese and the topping of sauteed green parts of the leeks, so you don't waste anything!
2lbpotatoes1 kg, Sebago, Russet, Maris Piper, peeled and cubed
5 cupschicken or vegetable stockabout 1.2 litres
1cupheavy cream
½teaspoonpepper
½cupParmesangrated, optional
For Fried Green Leeks
2leeksleftover green parts, sliced
2tablespoonolive oil
½teaspoonsalt
For Garnish
croutons, fried shallots, chives
Instructions
Turn the Instant Pot and press the Saute function on Normal mode. Melt the butter and add the sliced leeks and ½ teaspoon of salt. Cook on Sauce for 5 minutes, stirring a few times.
Once softened, add the garlic and potatoes and stir through. Press Cancel to stop the Saute function.
Pour in the stock and stir well.
Secure and lock the lid and select Pressure Cook/Manual for 5 minutes on HIGH pressure. Given the amount of liquid, the Instant Pot will take 10 minutes or more to come to pressure.
While the Instant Pot is cooking, prepare the fried leeks. Heat the olive oil in a large pan over medium heat. Add the sliced green leeks and salt and cook for 7-10 minutes, stirring a few times, until softened and lightly browned. Set aside, these will be used to serve on top of the soup once it’s ready.
Once the timer is done, quick release the pressure and open the lid. Use an immersion blender to puree the soup until smooth.
Stir in the cream and black pepper and taste for seasoning. If you wish, you can stir in the Parmesan cheese to melt it.
Pour the soup into bowls, drizzle with extra cream and top with some fried leeks, fried shallots and croutons. Alternatively, you can also garnish with chives or spring onions.
Video
Notes
Leeks - Make sure to wash the leeks really well, especially between the leaves as dirt often traps inside. You can substitute with onions if you prefer - chop and sauté for 5 minutes as well. Pureeing the soup - Only puree the soup until just smooth! Over pureeing the soup with an immersion blender or food processor works the potato starch too much and can make the soup gluey or sticky (a similar thing happens to mashed potatoes if you over puree using something like a food processor).