I don’t know how it happened, but somehow I went 22 years without ever trying potato leek soup. The first time I ever had it was actually when Darian and I took our first trip to Disney together. It was on the menu at the Be Our Guest restaurant and it was SO GOOD. About a month ago (over 3 years after that trip) I was watching TV and someone made potato leek soup. It gave me the weirdest craving for that soup from Be Our Guest, so I browsed Pinterest until I found a recipe that looked perfect. I made it that night and I was not disappointed! It’s creamy, hearty, and it’s one of those rare recipes that might even taste better as leftovers. I ended up making it again this weekend because I STILL couldn’t get it out of my head. So today I’m sharing my favorite Potato Leek Soup recipe, courtesy of Simply Happy Foodie! I’ve found that the best way to make it is to make a 1.5x recipe so you can have plenty of leftovers. I’ve included my cheat sheet for changing the measurements below!
Instant Pot Potato Leek Soup
Difficulty: Intermediate6-8
servings20
minutes35
minutes55
minutesIngredients
3 TBSP olive oil
4.5 TBSP butter
3-4 large leeks (5-6 cups chopped)
3 cloves garlic, minced
3 TBSP flour
7 1/2 cups vegetable broth
1 1/2 tsp kosher salt
1/2 tsp ground black pepper
2 large russet potatoes
1 cup + 2 TBSP milk (I use almond milk)
Salt and pepper to taste
Directions
- First, prepare your leeks. Wash them, then cut them in half longwise, cut off the dark green stems, and thinly slice the remaining parts.
- Turn the Instant Pot on and set to “Saute.” When the display reads “On,” add the oil and the butter.
- Once the oil and butter have melted, stir in the leeks. Cook, stirring occasionally, until the leeks are soft and have just begun to brown slightly.
- Add the garlic and cook for about 30 seconds, stirring continuously. It should start to get fragrant.
- Stir in the flour and cook for about a minute, stirring occasionally.
- Pour in the vegetable broth and give it a good stir. Scrape the bottom of the pot thoroughly until there’s nothing stuck to ensure nothing gets burnt.
- Stir in the potatoes, salt and pepper.
- Set the Instant Pot to “High” using the pressure cook setting. Set the timer to 7 minutes.
- The Instant Pot will probably take 10-15 minutes to heat up fully. Once it has heated up and the cook time is over, allow the pressure to release naturally from the pot for 15 minutes. After 15 minutes, manually release the remaining pressure.
- Once the pressure has been released, remove the lid and stir the soup. Use an immersion blender to blend the soup (if you don’t have an immersion blender, you can blend it in small batches in a blender).
- Stir in the milk. Season with salt and pepper to taste and ladle into bowls. Enjoy!
Notes
- If you don’t have an Instant Pot, you can make this recipe on the stove top! Follow steps 1-7 in a dutch oven, then cook soup for about 20-30 minutes until potatoes are soft. Then follow steps 10 and 11.
- I think this soup tastes even better left over, so I recommend making the full recipe and saving leftovers for later in the week!
