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Instant Pot Potato Leek Soup

Active Time: 15 minutes
Total Time: 30 minutes
  • Gluten Free
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Big Kids Plate
Toddler Plate

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Why we love it:

If you don’t have an Instant Pot, you can make this on the stove top by following the same instructions, simply boil the broth and potatoes until they’re tender. If you want to make this dairy free, use 1 can of coconut milk instead of the heavy cream.
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Ingredients

  • 3 Leeks
  • 3 cloves Garlic
  • 1 Onion (small)
  • 2 Tablespoons Extra Virgin Olive Oil
  • 3⁄4 teaspoon Dried Thyme
  • 1 teaspoon Kosher Salt
  • 1⁄2 teaspoon Black Pepper (freshly cracked)
  • 2 pounds Russet Potato
  • 4 cups Vegetable Stock (low sodium)
  • 2 Bay Leafs
  • 11⁄2 cups Heavy Cream

Cooking Instructions

  • 1. CHOP

    Separate the white part from the green part of the leeks - usually around 2/3rds of the bottom are good to use. Make your slice between the light and darkest green part. Save dark greens for stock later.
    Slice the light green/white parts in ½ lengthwise, then slice into half moons. Submerge those in a bowl of water to thoroughly clean.

    Mince garlic and chop the onion.

  • 2. SAUCE

    Use the sauté feature of the Instant Pot first. Add olive oil and the leeks. Add the garlic and onion. Sauté for about 6 minutes or until softened.

    Add the thyme, salt, and pepper.

  • 3. POTATOES

    Peel and chop the potatoes into 2 - 3” pieces.

  • 4. BROTH

    Stop the sauté feature and add the potatoes, broth, and bay leaves. Close and secure the lid, then set the timer for 6 minutes on high pressure.

    Once the timer beeps and the float valve goes down, you can open the lid. Remove the bay leaves.

  • 5. BLEND

    Transfer in batches to a blender or use an immersion blender. Stir the cream together with 2 cups of hot soup in a measuring cup, then add it all back into the soup - this “tempers” the cream so it doesn’t break. Taste for seasoning and add more if needed.

  • 6. SERVING

    Serve in bowls. Swirl with sour cream or top with a pinch of herbs if desired.

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Substitutions

  • DAIRY FREE:
    use 1 15-ounce can of coconut milk instead of cream
  • STOCK:
    use vegetable stock or broth, if not vegetarian you can use chicken broth or stock too
  • ADD ONS:
    add in ½ a head of cauliflower while boiling and reduce by a potato or two

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Don’t show or talk about the leeks and call it baked potato soup
  • Try topping it with potato chips or serve some on the side for dipping, to use like a fun spoon
  • Top with shredded cheddar or even bacon crumbles
  • When making the soup, add a few cauliflower florets in there to get some “hidden” veggies among the potatoes
  • Serve with raw veggies or steamed broccoli

For Toddlers

  • If you are concerned about too much cream, you can serve theirs before adding it, but the calcium is good for them if they’re older than 1
  • You could also pull out some potatoes and mash rather than blend so you have a thicker consistency
  • Try separating out a cup or so of the soup after cooking and boil for an additional 5 - 6 minutes with some peas or broccoli in the broth. Then mash or blend it. To serve, make sure its cooled way down

For Choosy Eaters

  • Soup can be a texture problem too but a nice smooth blended potato could pass the test here. Try to blend their portion with less broth so its thick
  • Top with ham or bacon if not vegetarian Or try topping with crispy tofu nuggets or roasted butternut squash cubes - something they like
  • Other kids might prefer it not blended, if they like plain looking broth, and perhaps with some rice or pasta boiled in
  • Serve with side dishes that are a given win - carrots, berries, etc.

Prep Ahead & Use It Up

1.  As with most soups, this one tastes great the next day – reheat slowly and stir often
2.  Freezing – if you want to freeze the soup, don’t add the cream. Freeze without it and stir it in when you reheat to serve later

Culinary Skills

For fun, take some of the potato skins off after peeling them. Toss with enough oil to coat and a pinch of salt. Roast at 450 until they’re crispy and chip like. Use to top the soup when you serve it.

Potato leek soup is often served cold – Vichyssoise – so all you have to do is make this early, chill, and serve cold! It’s really good!

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