Instant Pot Potato & Leek Soup

A smooth, buttery soup of leeks and potatoes with a splash of milk.

TIME BREAKDOWN
Prep: 15 min
Cook: 35 min
Total: 50 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 25g butter
  • 3 leeks, washed and sliced
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 600g potatoes, peeled and cut into 2cm chunks
  • 1 litre hot vegetable stock (2 stock cubes)
  • 1 bay leaf
  • 100ml whole milk
  • Salt and white or black pepper to taste

Method

  1. Select Sauté and melt the butter. Cook the leeks and onion for 6 minutes without letting them colour. Add the garlic and cook for 1 minute.

  2. Add the potatoes, stock and bay leaf and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice.

  3. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 6 minutes.

  4. When the time is up, leave the pot to release pressure naturally for 5 minutes, then carefully turn the valve to Venting to release any remaining steam.

  5. Remove the bay leaf. Blend the soup in the pot with a stick blender until smooth, or leave it chunky if you prefer.

  6. Stir in the milk, season well and heat gently on Sauté for 2 minutes. Serve hot.