Instant Pot Chunky Potato Leek Soup

In these step-by-step instructions, you’ll learn how to make Instant Pot Chunky Potato leek soup, what type of potato to use, and how to make the best one yet. Hope you enjoy it!

I have always loved soup with an Asian flavor, like my Wonton Soup, and Tomato Egg Drop. But this time, I wanted it to be different, so I made Instant Pot Potato Leek Soup (chunky version). If you notice, I have been cooking soup up a storm, and my family is loving it. I make my soup in the Instant Pot, as it is fast, and for some reason, it turns creamy and tasty. I often make a large batch for the next meal or lunch.

Why You’ll Love It

• Indulge in Comfort: This soup, with its rich and creamy texture, is like a warm hug on a chilly day. It’s not just a meal; it’s a comforting experience that leaves you feeling satisfied and content.
• Easy and Quick: This hearty soup can be made easily using simple and nutritious ingredients.
• Flexibility at its Best: This soup is your canvas for culinary creativity. You can personalize it by adding a variety of herbs, spices, or protein, like cooked chicken or crispy bacon. Or, you can savor its simplicity with just potatoes and leeks. The choice is yours, and that’s the beauty of this recipe!
• Family Favorite: Whether you’re cooking for yourself or your family, this chunky potato leek soup is so good it become a daily part of your menu rotation.

Instant Pot Chunky Potato Leek Soup Recipe

Ingredients

• Butter: Butter is used to sauté the leeks, imparting a rich, buttery flavor to the soup. It also helps to enhance the aroma of 
• Potatoes are starchy root vegetables known for their versatility and mild flavor. They provide a hearty texture to the soup and are
• Leeks: Leeks are members of the onion family and have a mild, sweet flavor. Only the white and light green parts are typically used in cooking. 
• Onion
• Broth: Broth serves as the flavorful base of the soup, providing depth and richness to the dish.
• Cream: Milk or cream adds creaminess and richness to the soup, making it smooth and velvety. The choice between milk and cream depends on personal preference and dietary restrictions. Cream lends a thicker consistency and richer flavor, while milk offers a lighter alternative.
• Seasoning: These common seasonings enhance the soup’s flavors and balance its taste. Salt adds savoriness, while pepper adds a subtle heat and depth of flavor.
• Cornstarch Slurry- this makes the broth creamy.

How to Make Instant Pot Chunky Potato leek soup

• Clean Leeks and peel the potatoes.

• To start, set your Instant Pot to sauté mode and melt the butter. Once it’s melted, add the onion cook until transparent.
• Next, add the diced potatoes and put the leeks on top. Add the water. Cancel the sauté function and cover the Instant Pot with a pressure cooker lid. This will allow the potatoes to cook and soften while the flavors of the leeks and butter meld together.  Season according to your liking.
• Wait for thirty minutes before releasing the pressure.
• Serve hot, garnished with chopped parsley and crispy bacon bits if desired.

Is Potato Leek Soup Healthy?

Leek and potato soup can be considered suitable for you for several reasons:

• Nutrient-rich: Potatoes are a good source of carbohydrates; Leeks, part of the onion family, are rich in vitamins A, K, and C, as well as antioxidants.
• Low in Calories: Leek and potato soup is typically made with minimal added fats or creams. It is a relatively low-calorie option compared to creamy soups made with heavy cream.
• High in Fiber: Both potatoes and leeks are good sources.
• Hydration: Soups, including leek and potato soup, are often water-based, which helps keep you hydrated.

Tips

• Overcooking: If the potatoes are cooked too long or at too high a temperature, they can break down too much and release excess starch, resulting in a gummy texture.
• Insufficient Liquid: Enough liquid in the soup can prevent it from becoming too thick and sticky.
• To fix a gummy potato leek soup, thin it with some additional broth or water. Also, try blending it further to break down any large potato pieces and distribute the starch more evenly.
• Potato leek soup typically has a creamy texture with a subtle sweetness from the leeks and potatoes. It often has a savory undertone, especially if seasoned with herbs like thyme or bay leaves. The flavor can vary depending on the recipe, but it’s generally comforting and satisfying, making it a popular choice, especially during colder months.

Common Questions

What part of the leek do I use?

When cooking a leek, you typically use the white and light green parts of the stalk, discarding the tough dark green leaves. Rinse the leek thoroughly under running water to remove any dirt or sand trapped between the layers. The white and light green parts have a milder flavor compared to the darker green tops, making them more suitable for cooking. However, some recipes call for using the dark green parts for flavoring stocks or soups so that you can save them for those purposes.

Can I make potato soup without a blender?

Yes, you can make potato soup without a blender. While blending can create a smoother texture, it’s not necessary for a delicious potato soup. You can achieve a creamy consistency by simply mashing some potatoes with a fork or potato masher, leaving some chunks for texture.

What potatoes are best in soup?

As for the best potatoes for soup, waxy potatoes like Yukon Gold or red potatoes are ideal. They hold their shape well when cooked and provide a creamy texture without becoming mushy.

Why does potato leek soup get gluey?

Potato-leek soup can become gluey if the potatoes are overcooked or if the soup is stirred too vigorously. The starches in the potatoes can break down and become sticky when agitated excessively. Be gentle when stirring the soup to prevent this, and avoid overcooking the potatoes. Additionally, using an immersion blender sparingly or mashing the potatoes by hand can help maintain a smoother texture without becoming gluey.

How to Store

• Let the soup cool down and transfer in an airtight container.
• Store in the refrigerator for up to 3-4 days.
• You can freeze it if you want. Transfer the soup to an airtight container and freeze. You can also store it in a Ziploc. Ensure that you release all air before freezing.