4 Ingredient Potato Leek Soup (Instant pot)

4 Ingredient Potato Leek Soup, prepared in an Instant Pot or on the stove (Dutch oven). Make this quick and easy dinner soup recipe on a busy weekday or leisure weekend.

Looking for an easy and delicious potato soup that can be made quickly in an instant pot or slowly on the stove (using a Dutch oven) per se. You have come to the right place. This easy potato leek soup is quick, easy and so creamy.

Ingredients & Substitutions

Main Ingredients

  • Red potatoes, peeled – or russet potatoes/ any type of old potatoes will do.
  • Leeks, chopped
  • Butter – makes the soup rich and creamy. Substitute with 2/3 cups heavy cream, milk or cream cheese.
  • Broth – always recommend to use vegetable or bone broth for deeper flavor. If not possible, use cold water.

Spices and herbs

  • Salt to taste – or 1 vegetable stock cube
  • Black pepper to taste
  • Garlic powder
  • Sweet paprika/ chili flakes
  • Cumin powder – optional but tasty

Optional toppings

  • chopped ham, chorizo, or bacon
  • chopped walnuts or almonds
  • fresh chopped parsley or celery leaves

How to make 4 ingredients potato leeks soup (Instant pot):

Sauté chopped potatoes and leeks on SAUTÉ in Instant pot until soft and somewhat mushy. Stir frequently and add a few drops of water to prevent burning.

Then scrub remaining food from the bottom of the IP pan. Add all remaining ingredients. Then PRESSURE COOK for 15 minutes with 10 minutes natural release.

Release remaining pressure and pure/blend soup to make it creamier. Add toppings.

How to make 4 ingredients potato leeks soup (stove top):

On the stove, sauté vegetables in butter on low heat (until they soften). Then, add remaining ingredients and bring to a boil. Reduce heat and let simmer until fully cooked. Blend for a creamier consistency. Add toppings of choice.


4 Ingredients Potato Leek Soup Instant Pot

4 Ingredient Potato Leeks Soup

The European Dish
Delicious potato leek soup that requires only 4 main ingredients. It can be prepared in an Instant pot in about 30 minutes, or on the stove top – using a Dutch oven for example.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine European
Servings 6 people



  • 2 medium Red potatoes peeled and cut
  • 2 cups Leeks chopped
  • 6 tbsp. Butter or more
  • 700 ml Broth vegetable or bone


  • Salt to taste / 1 vegetable stock cube
  • Black pepper to taste
  • 1 tsp. Garlic powder
  • 1 tsp. Sweet paprika/ chili flakes
  • 1 tsp. Cumin powder – optional but tasty

Optional toppings

  • 1 cup chopped ham, chorizo or bacon
  • 1/2 cup chopped walnuts or almonds
  • 2 tbsp. fresh chopped parsley or celery leaves
  • 1/3 cup Parmigiana Reggiano cheese


  • Chop leeks and peeled onions in small pieces. Use SAUTE function of Instant Pot (for about 5-10 minutes) to sauté veggies in butter. Stir frequently and deglaze after sautéing is over.
  • Next, add remaining ingredients to pot and PRESSURE COOK for 15 minutes on high (custom settings). Do not forget to seal the lid.
  • Allow 5 to 10 minutes natural release of pressure. Then, release remaining pressure manually. Blend soup to get it creamier. Serve hot. Add toppings if desired (individually to each bowl).
Keyword 4 ingredients, Dutch oven, Instant Pot, potato leek, quick and easy
Did you make this recipe?Mention @theeuropeandish on Instagram or tag us so we can see what you’ve made #theeuropeandish!

This post may contain affiliate links. Please see full disclosure here.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating