Pressure Cooker Corn and Leek Soup

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 6 customer reviews
Pressure Cooker Corn and Leek Soup
Pressure Cooker Corn and Leek Soup


Mealthy Tip

Adding the leftover corn cobs into your pressure cooker is a fun technique to add additional flavor to your soup. It boosts the sweetness in the dish and even thickens the soup.

Nutrition Facts

Per Serving: 132 calories; 6g fat; 19.7g carbohydrates; 4g protein; 0mg cholesterol; 547mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 132 Calories from Fat52
% Daily Value*
Total Fat 6g 9%
Saturated Fat1g 4%
Trans Fat0.0g
Polyunsaturated Fat0.9g
Monounsaturated Fat3.6g
Cholesterol 0mg 0%
Sodium 547mg 23%
Total Carbohydrate 19.7g 7%
Dietary Fiber2g 10%
Protein 4g
Vitamin A19% Vitamin C11%
Calcium2% Iron6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(6 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

I love this soup! Leeks are highly underrated. I love the combination of corn and leeks together. The nutritional yeast gives it a cheesy taste. My husband added real cheese to his bowl and really enjoyed it! This is such a simple recipe, and incredibly easy to make in the pressure cooker.

Image of Laura Griffin

Laura Griffin says:

This corn soup was really good! I love that it uses minimal ingredients, easy cleanup, and quick cooking time. I love using leeks in soup, it adds incredible flavor. I added a little chili powder to mine for extra spice, it was really delicious.

Image of Melissa P

Melissa P says:

This corn and leek soup is really good. I actually like it served chilled too. I didn’t use nutritional yeast flakes, and topped it with some extra reserved corn for texture.

Image of Jazzy Brewer

Jazzy Brewer says:

This was perfect for the leftover corn cobs we had. I used half the amount of leeks and topped it with fresh diced chives and bacon bits.

Image of Erin Hudson

Erin Hudson says:

I am personally not a big fan of leeks so this was not that appealing to me but my kids absolutely loved it. It is hard enough to get them to eat their vegetables but this made it super easy because they love corn.

Image of Kathy Ferguson

Kathy Ferguson says:

This soup is surprisingly creamy for a non-dairy soup. Fresh corn isn’t in season, so I substituted 2 1/2 cups of frozen corn. I reserved 1/2 cup of the vegetable stock and mixed in 2 tbsp of corn starch that I added after the soup had cooked to help thicken the soup and make up for the lack of corn cobs. It is delicious. Even my husband, who isn’t a soup lover, enjoyed it. I’d probably serve it as a side dish or appetizer to a sandwich or main course.