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This Instant Pot potato leek soup recipe is comforting, healthy, and delicious. You will love this flavorful and silky soup!

close-up of white bowl with easy and healthy Instant Pot potato and leek soup

This is a good and filling soup! It was one of my favorite things to take for lunch back when I worked in a cold, air-conditioned office. It reheats well and it’ll keep you going for a few hours.

Want to make this on the stove? Try my Easy Potato Leek Soup.

How to make Instant Pot potato and leek soup:

  1. Prep your potatoes and leeks;
  2. Sauté the onion in butter for 3-4 minutes;
  3. Add the garlic, followed by the broth, water, leeks, potatoes, and thyme; 
  4. Cook on high pressure for 10 minutes, and then do a quick pressure release;
  5. Blend the soup until it’s smooth (I used an immersion blender);
  6. Season as needed and enjoy! (Full ingredients & instructions are in the recipe card below)

an Instant Pot electric pressure cooker with silky potato leek soup and a ladle

Tips on leek preparation:

  • I start by chopping the dark green part of the leeks off and discarding it (the light green and white portions are fine to use), then I slice them up from there (into rings).
  • Leeks usually have some stubborn hidden dirt, so I am always extra careful about washing them. Once you’ve done the step above, you can then add the chopped leeks to a sieve/colander and rinse them (use your hands to dislodge any stuck-on dirt), or you can add them to a bowl of cool water then drain it once they’ve soaked for a bit.

Recipe notes & tips:

  • If you have fresh thyme, feel free to use it instead of the dried stuff. You could throw in a few sprigs whole and then just take them out prior to blending the soup, or take some leaves off the twigs prior to adding them to the Instant Pot.
  • You could sub the dried thyme with dried Italian seasoning. 
  • If, for whatever reason, the soup is too thick, add more broth (e.g. when reheating leftovers).

two white bowls with the best potato leek soup

I love how this soup is naturally creamy. There’s no cream or milk in here, so it’s lighter on the calories and great if you’re lactose sensitive. 

This soup freezes well, so it’s ideal for making ahead too. 

More soup recipes you’ll love:

two bowl with Instant Pot leek and potato soup

Will you give this easy electric pressure cooker potato and leek soup recipe a try?

Questions? Ask me in the comments below.

This easy Instant Pot potato and leek soup recipe is healthy, simple to make, and filling. 
5 from 10 votes

Instant Pot Potato Leek Soup

This Instant Pot potato leek soup recipe is comforting, healthy, and delicious. You will love this flavorful and silky soup!
Prep: 15 minutes
Cook: 17 minutes
Inactive time: 10 minutes
Total: 32 minutes
Servings: 6


  • 3-4 medium-to-large leeks (use the white parts) sliced
  • 4 large Russet potatoes peeled & diced
  • 2 tablespoons butter
  • 1/2 medium onion chopped
  • 1 large clove garlic minced
  • 4 cups chicken broth or stock (or use veg broth)
  • 1 cup water
  • 1/4 teaspoon dried thyme
  • Salt & pepper to taste
  • Fresh chives chopped (optional, for garnish)


  • Prep your leeks and peel and chop your potatoes. Discard the top dark green portion of the leeks, retaining the bulbs. Slice the bulbs into rings. Add leeks to a colander and rinse them throughly (use your hands to dislodge any stubborn dirt).
  • Add the butter to the Instant Pot and press the sauté button. Add the onion and sauté, stirring occasionally, for 3-4 minutes. 
  • Add the garlic to the Instant Pot and cook for 30 seconds.
  • Add the broth, water, leeks, potatoes, and thyme to the Instant Pot. Give it a stir and then close the lid and set the valve on "sealing". Set the timer to cook on high pressure for 10 minutes. 
  • Once the countdown has finished, carefully do a quick pressure release (soup can splatter a bit). 
  • Using an immersion blender, puree the soup until smooth. You could also blend it in batches using a regular blender (I suggest letting the soup cool a bit first). Season soup with salt & pepper as needed. Garnish with chives if desired.


  • To make this recipe vegetarian, swap the chicken broth for veggie broth. To make it vegan, do that and also swap the butter for 1 tbsp olive oil.
  • Inactive time represents the time it will take to get your Instant Pot up to pressure.
  • I use this 6-quart Instant Pot.
  • Amazon no longer sells the immersion blender I use, but this one has good reviews.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Calories: 267kcal, Carbohydrates: 52g, Protein: 7g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 630mg, Potassium: 1245mg, Fiber: 4g, Sugar: 4g, Vitamin A: 858IU, Vitamin C: 31mg, Calcium: 70mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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5 from 10 votes

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  1. Jillian Campbell says:

    5 stars
    This is a delicious, healthy, easy to make soup! My husband and I loved it! Even better the next day after flavors meld. I made it using the vegetable broth option and garnished the finished soup with extra chives and green onion and leftover chopped bacon for my husband’s bowl. I added a bit more garlic (3-4 large cloves) and a whole yellow onion just because I love those flavors. I also added a few dashes of a beloved hot sauce. So yummy and comforting. Don’t skip the thyme!

    1. Natasha says:

      I’m so glad it was a hit!!

  2. Anita says:

    I just made your soil now and it is absolutely delicious! Thank you such for sharing this recipe. I made it with 1 leek (all I had). Still turned out 🤌🏻

  3. Li💤ie Fenton says:

    Hi this is a fantastic recipe, will it freeze? Thanks Lizzie

    1. Natasha says:

      You bet!

  4. Susanne armstrong says:

    I have a 3 qt instant pot, so how would I change the ingredients? At the moment I have 3 good size leeks, 1 red potato…? Leeks, are 3-4” white to very light green:). And how many potato’s? Etc in using a 3 qt size? Please put amts I should use…thanks. I’ve very very new at this.

    1. Natasha says:

      Hi Susanne, it’s really tough for me to tell, honestly. I’d probably just make sure you don’t go over the fill line. Add everything except the broth, then add the broth to the fill line. It may come out quite thick… I’d then transfer it to a pot after blending it up and add more broth if needed to thin the soup.