20-Minute Instant Pot Potato Leek Soup

If you ask me, potato leek soup is one of those recipes that sounds fancy but is actually super easy to make.

This comforting soup comes together in the Instant Pot with minimal effort and simple ingredients. Tender potatoes and mild leeks cook down with aromatic garlic and herbs until everything is soft and ready to blend.

The soup gets finished with creamy coconut milk that makes it rich without any dairy. Ground nutmeg and coriander add a little something special that keeps each spoonful interesting.

It’s the kind of soup that feels cozy and satisfying, perfect for when you want something warm without spending hours in the kitchen.

What Kind of Potatoes Should I Use?

Russet potatoes are the go-to choice for this soup because they have a high starch content that breaks down beautifully when cooked, creating that creamy, thick texture you want. If you don’t have russets on hand, Yukon golds are a solid backup option – they’ll give you a slightly buttery flavor and still blend up nicely. I’d avoid waxy potatoes like red potatoes or fingerlings for this recipe, since they tend to hold their shape rather than breaking down into a smooth, creamy soup. When prepping your potatoes, make sure to peel them and cut them into roughly equal-sized chunks so they cook evenly in the Instant Pot.

Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Grapeseed oil: Any neutral cooking oil works here – try olive oil, avocado oil, or even butter if you prefer a richer flavor.
• Leeks: If leeks aren’t available, you can use an extra onion or two. The flavor will be slightly different but still tasty. Just remember to increase the onion quantity since leeks have a milder taste.
• Russet potatoes: Yukon gold potatoes are a great swap and will give you a creamier texture. You can also use red potatoes, though they hold their shape better so the soup might be slightly chunkier.
• Vegetable broth: Chicken broth works perfectly if you’re not keeping this vegetarian. You could also use water with a couple extra bouillon cubes, though the flavor won’t be quite as rich.
• Coconut milk: Heavy cream or half-and-half make excellent substitutes if you’re not dairy-free. For a lighter option, try regular milk or even cashew cream.
• Fresh herbs: Don’t have fresh thyme or rosemary? Use about half the amount of dried herbs instead – they’re more concentrated in flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is not cleaning your leeks properly – they trap dirt and sand between their layers, so slice them lengthwise and rinse thoroughly under running water before chopping.

Overcooking the potatoes can lead to a gluey texture when blended, so stick to the 6-minute pressure cooking time and use a quick release to stop the cooking process immediately.

When blending hot soup, never fill your blender more than halfway and hold the lid down with a towel to prevent dangerous steam explosions – an immersion blender is actually safer and easier for this recipe.

If your soup turns out too thick after blending, add the extra broth gradually, a quarter cup at a time, until you reach your preferred consistency rather than dumping it all in at once.

What to Serve With Potato Leek Soup?

This creamy potato leek soup is filling on its own, but I love serving it with a crusty baguette or some toasted sourdough for dipping. A simple arugula salad with lemon vinaigrette adds a nice peppery contrast to the rich, smooth soup. If you want to make it more of a complete meal, try adding some crispy bacon bits or roasted chickpeas on top for extra protein and crunch. This soup also pairs really well with a half sandwich – turkey and avocado or even a simple grilled cheese work great alongside it.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 5 days in an airtight container. The flavors actually get better after a day or two, so it’s perfect for making ahead. I like to portion it out for easy grab-and-go lunches throughout the week.

Freeze: You can freeze this soup for up to 3 months, though the texture of the potatoes might change slightly when thawed. Let it cool completely first, then store in freezer-safe containers or bags, leaving a bit of room at the top for expansion.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but I find the stovetop gives you better control. If it seems too thick after storing, just add a splash of broth or water to thin it out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 20-24 g
• Fat: 36-44 g
• Carbohydrates: 182-200 g

Ingredients

For the soup base:

• 2.5 tbsp grapeseed oil (or any other neutral oil like canola)
• 1 large onion, chopped
• 3 leeks (white and light green parts only), thinly sliced
• 5 garlic cloves, minced
• 1 tsp dried thyme
• 3/4 tsp dried rosemary
• 3/4 tsp ground coriander
• 2.25 lb russet potatoes (peeled and cut into 1-inch chunks)
• 4 cups vegetable broth (I always use Better Than Bouillon base)
• 2 bay leaves
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg

For the finish:

• 1 cup coconut milk (I prefer Thai Kitchen for its extra creamy texture)

Step 1: Prepare Ingredients and Build the Aromatic Base

• 2.25 lb russet potatoes
• 1 large onion
• 3 leeks
• 5 garlic cloves
• 1 tsp dried thyme
• 3/4 tsp dried rosemary
• 3/4 tsp ground coriander
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg

Peel and cut the potatoes into 1-inch chunks, then set aside.

Chop the onion into medium pieces, thinly slice the leeks (using only the white and light green parts), and mince the garlic.

Measure out the dried thyme, rosemary, coriander, salt, pepper, and nutmeg into a small bowl for easy access.

This mise en place preparation ensures you can work efficiently once the Instant Pot is heating.

Step 2: Sauté Aromatics and Bloom Spices

• 2.5 tbsp grapeseed oil
• 1 large onion, chopped
• 3 leeks, thinly sliced
• 5 garlic cloves, minced
• 1 tsp dried thyme
• 3/4 tsp dried rosemary
• 3/4 tsp ground coriander

Set your Instant Pot to sauté mode and heat the grapeseed oil until shimmering.

Add the chopped onion and sliced leeks, cooking for 4-6 minutes while stirring occasionally, until they become soft and fragrant.

Add the minced garlic along with the thyme, rosemary, and coriander, stirring constantly for 30-60 seconds to bloom the spices and release their essential oils—this crucial step builds the flavor foundation of the soup.

Step 3: Build the Soup Base and Pressure Cook

• 2.25 lb russet potatoes, peeled and cut into 1-inch chunks
• 4 cups vegetable broth
• 2 bay leaves
• 1 tsp salt
• 1/4 tsp black pepper
• aromatic base from Step 2

Add the potato chunks, vegetable broth, bay leaves, salt, and pepper to the Instant Pot, stirring well to combine and ensure the potatoes are covered by liquid.

Cancel the sauté mode, seal the lid, and set the Instant Pot to high pressure for 6 minutes.

The potatoes will cook quickly under pressure, becoming tender and ready to blend into a silky soup.

I find that 6 minutes is the sweet spot—any longer and the potatoes can become mushy and lose their structure.

Step 4: Release Pressure and Finish the Soup

• 1 cup coconut milk
• 1/4 tsp ground nutmeg
• cooked soup from Step 3

Once the cooking cycle completes, allow the steam to release naturally for 5 minutes, then carefully perform a quick manual release for any remaining pressure.

Remove the lid and take out the bay leaves.

Stir in the coconut milk and ground nutmeg, which add creaminess and warmth to the soup.

For an ultra-smooth texture, use an immersion blender directly in the pot, blending in short bursts until you reach your desired consistency—I prefer leaving just a hint of texture rather than a completely silken purée.

Step 5: Adjust Consistency and Serve

• cooked and blended soup from Step 4
• additional vegetable broth

If the soup is thicker than you prefer, thin it with additional vegetable broth, one quarter cup at a time, stirring between additions until you reach your ideal consistency.

Taste the soup and adjust seasoning with additional salt or pepper as needed.

Ladle into bowls and serve hot with your favorite toppings such as crispy croutons, fresh chives, or a drizzle of good olive oil.

20-Minute Instant Pot Potato Leek Soup

Delicious 20-Minute Instant Pot Potato Leek Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 22 minutes mins

Servings 6 servings

Calories 1200 kcal

Ingredients

  

For the soup base::

• 2.5 tbsp grapeseed oil (or any other neutral oil like canola)
• 1 large onion, chopped
• 3 leeks (white and light green parts only), thinly sliced
• 5 garlic cloves, minced
• 1 tsp dried thyme
• 3/4 tsp dried rosemary
• 3/4 tsp ground coriander
• 2.25 lb russet potatoes (peeled and cut into 1-inch chunks)
• 4 cups vegetable broth (I always use Better Than Bouillon base)
• 2 bay leaves
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg

For the finish::

• 1 cup coconut milk (I prefer Thai Kitchen for its extra creamy texture)

Instructions

 

• Peel and cut the potatoes into 1-inch chunks, then set aside. Chop the onion into medium pieces, thinly slice the leeks (using only the white and light green parts), and mince the garlic. Measure out the dried thyme, rosemary, coriander, salt, pepper, and nutmeg into a small bowl for easy access. This mise en place preparation ensures you can work efficiently once the Instant Pot is heating.
• Set your Instant Pot to sauté mode and heat the grapeseed oil until shimmering. Add the chopped onion and sliced leeks, cooking for 4-6 minutes while stirring occasionally, until they become soft and fragrant. Add the minced garlic along with the thyme, rosemary, and coriander, stirring constantly for 30-60 seconds to bloom the spices and release their essential oils—this crucial step builds the flavor foundation of the soup.
• Add the potato chunks, vegetable broth, bay leaves, salt, and pepper to the Instant Pot, stirring well to combine and ensure the potatoes are covered by liquid. Cancel the sauté mode, seal the lid, and set the Instant Pot to high pressure for 6 minutes. The potatoes will cook quickly under pressure, becoming tender and ready to blend into a silky soup. I find that 6 minutes is the sweet spot—any longer and the potatoes can become mushy and lose their structure.
• Once the cooking cycle completes, allow the steam to release naturally for 5 minutes, then carefully perform a quick manual release for any remaining pressure. Remove the lid and take out the bay leaves. Stir in the coconut milk and ground nutmeg, which add creaminess and warmth to the soup. For an ultra-smooth texture, use an immersion blender directly in the pot, blending in short bursts until you reach your desired consistency—I prefer leaving just a hint of texture rather than a completely silken purée.
• If the soup is thicker than you prefer, thin it with additional vegetable broth, one quarter cup at a time, stirring between additions until you reach your ideal consistency. Taste the soup and adjust seasoning with additional salt or pepper as needed. Ladle into bowls and serve hot with your favorite toppings such as crispy croutons, fresh chives, or a drizzle of good olive oil.