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):
1st: 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.
2nd: 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.
3rd: 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 Ingredient Potato Leeks Soup
Equipment
- 1 Instant Pot
- 1 Knife
Ingredients
- 2 medium Red potatoes, peeled and cut
- 2 cups Leeks, chopped
- 6 tbsp. Butter, or more
- 700 ml Broth, vegetable or bone
Spices
- sea salt to taste /or 1 vegetable stock cube/
- Black pepper to taste
- 1 tsp. Garlic powder
- 1 tsp. Sweet paprika/ chili flakes
- 1 tsp. Cumin powder, optional
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
Instructions
- 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 pot after sautéing is over with some water.
- 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).
Nutrition
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