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    You are here: Home / Recipes by Type / Soups & Stews / Creamy Instant Pot Potato Soup (Only 6 Ingredients)

    Creamy Instant Pot Potato Soup (Only 6 Ingredients)

    by Marilyn · Oct 30, 2020 · This post may contain affiliate links

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    Potato and Leek soup in a cream bowl with garnishes

    If you are looking for a simple, yet versatile soup, this Instant Pot Potato Soup will become a staple. Served warm, this classic soup will comfort you on cold and rainy days. Served chilled, it will refresh you on warm days.

    Instant Pot Potato Soup with leeks in a cream bowl and garnished with chives and bacon.

    What We Love About This Potato Soup Recipe

    • Creamy. The soup is blended after pressure cooking and simmered with heavy whipping cream for a smooth and luscious soup.
    • Easy. 6 ingredients make this super easy. The only real prep is chopping the potatoes and the leeks, and measuring out the ingredients.
    • Versatile. This Instant Pot Potato Soup can be served chilled on hot summer days. You won't even have to worry about heating up the kitchen because the Instant Pot seals in the heat and steam. You can also serve pressure cooker potato soup hot on cold days for a delicious soup that warms you up.

    Creamy Potato and Leek soup garnished with chives and bacon. Top down view. Served in a cream-colored bowl on a rustic table.

    Tips For The Most Amazing Instant Pot Potato Soup

    • Leeks should be carefully washed before use, as they can be very sandy in between their layers. Pat dry with a paper towel after washing.
    • I like to use an Immersion Blender for it's simplicity and that I don't have to transfer the soup in and out of the inner pot.
    • Instead of using an immersion blender, you can transfer the soup, in batches, to a countertop blender. Be very careful when transferring soup, as it is very hot. Do not fill your blender more than halfway, to prevent hot soup from spewing out the top. After puréeing, return soup to the cooker.
    • The soup can be stored in airtight containers in the refrigerator for up to 1 week or in the freezer for up to 3 months. Thaw in the refrigerator or defrost in the microwave. Reheat in a saucepan over medium heat, stirring occasionally, until warmed through.
    • For freezer storage, measure soup into serving-size portions and label the containers.
    Potato and Leek soup in a cream bowl with garnishes this Recipe for Later

    Creamy Instant Pot Potato Soup

    If you are looking for a simple, yet versatile soup, this one will become a staple. Served warm, this classic soup will comfort you on cold and rainy days. Served chilled, it will refresh you on warm summer days.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 15 mins
    Course Soups and Stews
    Cuisine American
    Servings 8
    Calories 248 kcal

    Ingredients
     

    • 4 gold potatoes ,peeled and chopped about 2 pounds
    • 3 leeks, thinly sliced and rings separated white part only
    • 2 bay leaves
    • 1 tablespoon chopped fresh thyme
    • 4 cups chicken broth
    • 1-½ cups heavy whipping cream
    • Salt and freshly ground black pepper
    • Chopped fresh chives optional
    • Bacon, cooked and crumbled optional

    Instructions
     

    • In the inner pot, combine potatoes, leeks, bay leaves, thyme and broth, stirring well.
    • Close and lock the lid and turn the steam release handle to Sealing.
    • Set your Instant Pot to pressure cook on High for 5 minutes.
    • When the cooking time is done, press Cancel and let stand, covered, until the float valve drops down. Remove the lid. The potatoes should be fork-tender. (If more cooking time is needed, continue pressure cooking on High for 1 minute, then quickly release the pressure.) Discard bay leaves.
    • Using an immersion blender, purée soup until smooth.
    • Set your Instant Pot to sauté on Less. Stir in cream and season to taste with salt and pepper; cook, stirring often, for 2 to 3 minutes or until heated through.
    • Serve garnished with chives and bacon, if using.

    Cooks Tips

    • Leeks should be carefully washed before use, as they can be very sandy in between their layers. Pat dry with a paper towel after washing.
    • In step 4, instead of using an immersion blender, you can transfer the soup, in batches, to a countertop blender. Be very careful when transferring soup, as it is very hot. Do not fill your blender more than halfway, to prevent hot soup from spewing out the top. After puréeing, return soup to the cooker.
    • The soup can be stored in airtight containers in the refrigerator for up to 1 week or in the freezer for up to 3 months. Thaw in the refrigerator or defrost in the microwave. Reheat in a saucepan over medium heat, stirring occasionally, until warmed through.
    • For freezer storage, measure soup into serving-size portions and label the containers.

    Nutrition

    Serving: 8gCalories: 248kcalCarbohydrates: 22gProtein: 4gFat: 17gSaturated Fat: 10gCholesterol: 61mgSodium: 459mgPotassium: 557mgFiber: 3gSugar: 2gVitamin A: 1300IUVitamin C: 32mgCalcium: 73mgIron: 2mg
    Collections Instant Pot, Soup
    Tried this recipe?Let us know how it was @MavenCookery or tag #mavencookery!
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    Marilyn Haugen - Cookbook Author and Founder of Maven Cookery

    Hi, I am Marilyn

    I am a best selling cookbook author, recipe developer, and mom. I am crazy about eating, cooking, and celebrating with family and friends. Maven Cookery was developed to share my recipes and help make delicious comforting meals easier.

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