Pressure Cooker Leek and Potato Soup

Image of Jennifer Mosinski
Rated 4.5 based on 5 customer reviews
Pressure Cooker Leek and Potato Soup
Pressure Cooker Leek and Potato Soup


Mealthy Tip

Chicken stock can be used in place of the vegetable stock if desired.

Skip the bacon and make this a vegetarian soup!

Make a batch of this on Sunday and have it for lunch throughout the week, using different toppings each day.

Nutrition Facts

Per Serving: 444 calories; 15g fat; 70.6g carbohydrates; 9g protein; 40mg cholesterol; 552mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 10

Amount Per Serving
Calories 444 Calories from Fat139
% Daily Value*
Total Fat 15g 24%
Saturated Fat9g 47%
Trans Fat0.6g
Polyunsaturated Fat0.9g
Monounsaturated Fat3.8g
Cholesterol 40mg 13%
Sodium 552mg 23%
Total Carbohydrate 70.6g 24%
Dietary Fiber7g 29%
Protein 9g
Vitamin A32% Vitamin C54%
Calcium9% Iron24%

* 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

(5 Reviews)

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What others are saying

Image of Joyelle Turley

Joyelle Turley says:

I used chicken stock and onions instead of leeks and it turned out delicious.

Image of Donna Gollenberg

Donna Gollenberg says:

Very tasty once I added a lot of salt and pepper and Herbamare. Perhaps my veggie stock was a bit lacking in flavor plus we only had unsalted butter. Wasn’t done after specified time, so replaced cover and kept warm for just a few minutes. Will try with chicken stock next time.

Image of Cam Cook

Cam Cook says:

I've made a potato and cauliflower soup, this was my first time doing leek and potato. It turned out thick, creamy, and flavorful. Leeks are so underrated, not sure why I didn't try this sooner. Bacon and cheese was the best for toppings.

Image of Jace Howard

Jace Howard says:

I've only had leeks a handful of times, and every time I do I'm left wondering why I don't cook with it more. I love the flavor it gives off, especially in this soup. If you like a full, thick and creamy soup then you should definitely try this. I just added cheese for topping.

Image of Kristi Howard

Kristi Howard says:

Excellent recipe! Don’t pass it by if you don’t have an immersion blender; just use a potato masher and mash the potatoes down. They’ll look like purée, then add your milk to the consistency you want. Easy peasy and tastes SOOOOOOO good!