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Leek and Potato Soup (With Instant Pot method)

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Leek and Potato Soup is a rich and creamy healthy soup made with a few ingredients. It is perfect for those cold winter evenings or just when you want to have something light.

Leek & Potato Soup served in a bowl with a generous garnish of chives and sour cream. Seen in the background is some onion bread.

Made using a few ingredients, this Leek and Potato Soup can be made in as little as 30 minutes in Instant Pot, Pressure cooker, or in an Open pot. 

Leek and Potato Soup is very common in Irish restaurants. When I first encountered this, Leek was a new vegetable to me. Never heard of it and at first, I thought it might be some meat. I was happy to know that it is a vegetable and there is something on the menu for me :-).

What is Leek?

Leek is a vegetable that belongs to the same family as onion, garlic, shallot, scallion, and chive. It is somewhat similar to the raw onion or shallots, but bigger in size, and cylindrical in shape. 

Edible parts of Leek

The edible portions of the leek are the white base of the leaves (above the roots and stem base), and the light green parts. The dark green parts are also edible but they have a rough texture and are quite bitter and hence often discarded. Though one can use it to flavor stock or can be sauteed. 

Leek & Potato Soup served in a bowl with a generous garnish of chives and sour cream. Seen in the background is some onion bread.
Leek and Potato Soup

Ingredients used in Leek and Potato Soup

Irish cuisine uses little spices in their everyday cooking and so is this soup. The real flavors in this soup are from leek and potato only. Butter is used to saute the leek and Black pepper is added for that extra zing. 

I have kept this soup simple and I love it. One can add some onion and garlic too for that extra flavor, but I love it as is. Simple flavors. The soup is already quite thick and creamy due to the use of potatoes and leek. However, if you prefer you can add some fresh cream to the soup to make it more rich and creamy. 

A generous garnish of chives and sour cream elevates the taste of soup to the next level.  

Recipe process of Leek and Potato Soup

Cleaning Leek

The first step is to rinse the leek thoroughly. The white and the green parts have layers in them and there is a lot of dirt in between. So be sure to remove the first few layers and give it a nice rinse.

Cleaning and chopping Leek 

Roughly chop the white and the light green portions of leek around 1 cm in length. One can use the dark green portions too. At times I do use the complete leek in the soup. Today I am using only the white and the light green part.

Type of Potatoes used

Potatoes are roughly cut into 1 cm cubes. Russet or rooster potatoes are advisable to use in this. However one can use any variety. 

Sauteeing

First in an open pot or the inner of your Instant Pot butter is added. It is allowed to melt slightly and then roughly chopped leek is added. Leek is sauteed until translucent. Diced potatoes are added next along with water and salt.

Leek and Potato Soup cooking in Instant Pot / Pressure Cooker / Open Pot

This is then allowed to simmer in an open pot until the potatoes are done. If using an Instant pot, pressure cook on high for 5 minutes or 2-3 whistles in your stovetop pressure cooker. 

Simmering

Once the pressure is released the soup is blended using an immersion blender to a smooth consistency. Black pepper is added and It is then allowed to simmer for 5 minutes. Once done garnish with chives and sour cream and serve as is or with your favorite bread.

Blending

If you do not have an immersion blender, let the cooked mixture cool completely and then blend in a blender.

Dietary Specifications

The soup is not vegan as Butter is used. Vegans can replace it with olive oil if required. It is gluten-free, however.

Leek & Potato Soup served in a bowl with a generous garnish of chives and sour cream. Seen in the background is some onion bread.
Leek and Potato Soup

Accompaniments

This soup is perfect on its own. To make it a complete meal pair it with some homemade bread. Last time we enjoyed it with Cebularz Lubelski (Polish Onion Flatbread) and at times I love to enjoy this with some Crunchy Herbed Whole Wheat Breadsticks.

Leek & Potato Soup served in a bowl with a generous garnish of chives and sour cream.

Instant Pot Leek and Potato Soup

Instant Pot Leek and Potato Soup is a rich and creamy healthy soup on a cold winter evening or just when you want to have something light.
5 from 2 votes
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Course: Appetizer, Main Course
Cuisine: Irish
Keyword: Gluten Free, Instant Pot Recipes, Potato, Vegetables
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4
Author: Renu Agrawal-Dongre

Ingredients

  • 2 medium-size Russet / Rooster potato – I have used rooster variety
  • 3 Leek stem
  • 3 cups Water
  • salt to taste
  • 4 tablespoon butter
  • 1 teaspoon Black pepper powder

Optional Ingredients – For Garnish

  • 1 teaspoon Chopped Chives
  • 1 teaspoon Sour Cream

Instructions

  • Rinse the leek thoroughly. Open a few of the outer green leaves and rinse them. It contains dirt so be sure you clean them nicely.
    3 Leek stem
  • Cut the white and the light green portion into 1-2 cm lengthwise
  • Dice the potatoes in cubes.

Instant Pot Method

  • Switch on the Instant Pot on Saute mode for 10 minutes.
  • Add Butter to the inner of the Instant Pot.
    4 tablespoon butter
  • Once it has melted add the chopped leek. Be careful that the butter should not burn.
    3 Leek stem
  • Saute this leek until translucent.
    Sautéed Leek
  • Now add in the diced potatoes.
    2 medium-size Russet / Rooster potato
    Adding of Potatoes
  • Add 3 cups of water, salt and give it a nice mix.
    Adding of water in soup ingredients
  • Cancel the Saute mode, close the lid of the Instant Pot.
  • Pressure cook on high for 5 minutes.
  • Once done, let the pressure release naturally.
  • Open the lid of the instant pot once the pin has dropped.
  • Using an immersion blender, blend it to a smooth consistency.
    Blending the Soup using Immersion Blender
  • Add black pepper and saute it for 5 minutes on sautee mode.
  • Switch off and serve hot with a garnish of chives and sour cream.

Pressure cooker Method

  • Switch on the stove.
  • Add butter to the pot of the pressure cooker.
    4 tablespoon butter
  • Once it has melted add the chopped leek. Be careful that the butter should not burn.
    3 Leek stem
  • Saute this leek until translucent.
  • Now add in the diced potatoes and 3 cups of water.
    2 medium-size Russet / Rooster potato, 3 cups Water
  • Add salt and give it a nice mix.
    salt to taste
  • Close the lid and pressure cook it for 3 whistles. (Pressure cook as per your pressure cook settings)
  • Once done switch off, let the pressure release naturally.
  • Open the lid and using an immersion blender, blend it to a smooth consistency.
  • Add black pepper and saute it for 5 minutes.
    1 teaspoon Black pepper powder
  • Switch off and serve hot with a garnish of chives and sour cream.
    1 teaspoon Chopped Chives, 1 teaspoon Sour Cream

Open Pot Method

  • In a heavy bottom pot, add the butter.
    4 tablespoon butter
  • Once it has melted add the chopped leek. Be careful that the butter should not burn.
    3 Leek stem
  • Saute this leek until translucent.
  • Now add in the diced potatoes and 3 cups of water.
    2 medium-size Russet / Rooster potato
  • Add salt and give it a nice mix.
  • Let this cook on slow to medium stirring in between.
  • Once the potatoes are done, blend them to a smooth consistency using an immersion blender
  • Add black pepper and saute it for 5 minutes.
    1 teaspoon Black pepper powder
  • Switch off and serve hot with a garnish of chives and sour cream.
    1 teaspoon Sour Cream, 1 teaspoon Chopped Chives

Notes

  • Standard US Size Cups used
  • One can add onion and garlic too.
  • If you do not have an immersion blender, let the cooked mixture cool completely and then blend in a blender.
 
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu

Updates

This recipe was first published on 22nd July 2018. Today I have slightly tweaked the recipe and updated it with more content, and new pictures.

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Recipe Rating




Kalyani

Wednesday 13th of April 2022

We are all for soup anyday . The instant pot leek - potato soups looks delish esp with the garnish .. amazing find

Mayuri Patel

Tuesday 12th of April 2022

Haven't made leek and potato soup in a long time. Like this Instant Pot method. Love how you have topped the soup with the sour cream and chopped chives. Looks so pretty and inviting.

Seema Sriram

Tuesday 5th of April 2022

with autumn setting the mood, I am trying out my winter soups. Super happy to see the classics as they are always better with more trials. We loved your leeks and potato soup and that I did not spend a minute extra over the stove slogging for it!