Pressure Cooker Leek and Potato Soup

Image of Jennifer Mosinski
Rated 5.0 based on 4 customer reviews
Pressure Cooker Leek and Potato Soup
Pressure Cooker Leek and Potato Soup

Ingredients

  • ⅓ cup butter
  • 3 leeks, thinly sliced
  • 2 cloves garlic, minced
  • 2 ½ pounds russet potatoes, peeled and cut into chunks
  • 2 cups vegetable stock, or more as needed
  • 1 bay leaf
  • ½ cup whole milk, or as needed
  • salt and freshly ground black pepper to taste

  • Toppings (optional)
  • sour cream
  • crispy bacon pieces
  • cheese
  • chives

Appliances

For best results, we recommend using:

Directions

  1. Melt butter in a pressure cooker set to Sauté on Normal. Sauté leeks in butter until tender, 5 to 10 minutes. Add garlic and sauté until fragrant, about 30 seconds more.
  2. Stir potatoes, stock, and bay leaf into leeks. Press Cancel.
  3. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook on High for 12 minutes.
  4. Set steam vent handle to Venting to quick-release pressure. Remove lid and discard bay leaf.
  5. Blend potato mixture using an immersion blender fitted with the blade attachment until mixture is just smooth. Do not over-blend or your soup will be gluey!
  6. Stir milk into soup until desired consistency is reached; season with salt and pepper. Ladle soup into bowls and top with sour cream, bacon, cheese, and chives.
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: 477 calories; 19g fat; 71.2g carbohydrates; 10g protein; 49mg cholesterol; 812mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 2

Amount Per Serving
Calories 477 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 12g 58%
Trans Fat 0.7g
Polyunsaturated Fat 1.0g
Monounsaturated Fat 4.8g
Cholesterol 49mg 16%
Sodium 812mg 34%
Total Carbohydrate 71.2g 24%
Dietary Fiber 8g 30%
Sugars 7.5g
Protein 10g
Vitamin A 34% Vitamin C 54%
Calcium 9% Iron 24%

* 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

Reviews

5.0out of 5 Stars

(4 Reviews)

How would you rate this recipe?

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 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!