Instant Pot leek and potato soup

When the mug variety doesn’t quite cut it, batch cook this classic vichyssoise (leek and potato soup) in your Instant Pot for a cosy working lunch.

Cards on the table: I don’t like leeks. I’m not even a massive fan of potatoes (shock horror), but combine the two in a soup and I’m licking the bowl clean.

My healthy version of the classic vichyssoise is the epitome of simplicity: seven ingredients, one pot and no hands-on cooking whatsoever.

Just bundle everything in your Instant Pot, click the soup function, and leave it to do its thing for 30 minutes. A quick whizz with a hand blender is all it takes to thicken the soup and produce a gorgeous, velvety consistency.

Serve with a drizzle of extra-virgin olive oil and a hunk of sourdough, and you’ve got a super cheap lunch sorted for the next few days. 

How To Make Leek And Potato Soup

• Chef Catling’s recipe notes
• Recipe: Instant Pot leek and potato soup
• Frequently asked questions

Tips & Notes To Know

• Clean the leeks thoroughly: There’s no shortcut here, so slice them lengthways and rinse under running water, fanning out the layers to remove the grit and dirt.
• Choose floury potatoes: Varieties like Maris Piper or King Edward break down better and give the soup a creamy texture.

Instant Pot leek and potato soup

Serves: 4 Prep time: 5 mins Cook time: 30 mins 30 mins

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Ingredients

2 leeks (about 300g), cleaned, trimmed and finely sliced
450g potatoes, peeled and roughly chopped
750ml vegetable stock
1 dried bay leaf
3 garlic cloves, crushed
1 tbsp fresh rosemary, finely chopped
1 tbsp butter

To serve
1 tsp fresh chives, snipped
Extra-virgin olive oil, to drizzle

Instructions

Step 1
Place the leeks and potatoes in the Instant Pot with the vegetable stock, bay leaf, garlic and rosemary and cook on high for 30 minutes using the soup function.

Step 2
Once cooked, release the pressure and remove the bay leaf. Stir in the butter and blitz with a hand blender until smooth, adding extra stock to loosen if necessary.

Step 3
Season to taste and divide between bowls. Top with the chives and a drizzle of extra-virgin olive oil before serving. 

Frequently Asked Questions

What Should I Do With My Potato Peelings?

Make vegetable crisps for a pre-dinner snack. Simply pat your potato peelings dry, then drizzle in a little olive oil until lightly coated. Season well with sea salt and then place in a single layer on a baking tray.

Cook in a preheated oven at 180C for 10-15 minutes, flipping once. Let them cool slightly – they’ll be even crispier that way.

How Do I Make The Soup Dairy Free?

Just omit the butter at the end or use a dairy-free variety.

How Long Does The Leek And Potato Soup Keep For?