Instant Pot Potato Leek Soup

with Creamy Goat Cheese Pea Crostini

A creamy Instant Pot potato leek soup paired with bright goat cheese pea crostini. Beginner friendly and ready fast for cozy nights.

1. Sauté the vegetables
Set a 6 to 8 quart Instant Pot to sauté on high. Melt the butter, then add the leeks, celery, salt, and pepper. Cook for four to six minutes until the vegetables soften. Stir in the garlic and cook for one minute until fragrant.
Tip: Wash leeks thoroughly to remove any grit hidden between the layers.
Cleanup: Wipe the counter after preparing the vegetables to keep the working space clean.
2. Add the broth and potatoes
Pour in the vegetable broth, then add the thyme sprigs, potatoes, and bay leaf.
Tip: Quarter the potatoes evenly so they cook at the same rate.
Cleanup: Place vegetable scraps in a compost or waste bin immediately to avoid clutter.
3. Pressure cook
Lock the lid and set the steam valve to sealing. Pressure cook on high for ten minutes. When the timer ends, carefully turn the valve to venting using a kitchen towel to release the steam. Remove the lid once pressure is fully released.
Tip: Let the pot sit for one minute before venting to reduce sputtering.
Cleanup: Use caution when venting to avoid steam splatter on nearby surfaces.
4. Blend the soup
Let the soup cool slightly. Remove the thyme sprigs and bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches in a standard blender. Stir in the heavy cream.
Tip: Blend in short bursts if using a regular blender to prevent hot liquid from escaping.
Cleanup: Clean the immersion blender immediately so residue does not harden.
5. Make the crostini
Mash the peas in a medium bowl. Mix in the goat cheese, lemon zest, lemon juice, chives, salt, and pepper until combined. Spread the mixture onto toasted baguette slices.
Tip: If the goat cheese is too firm, let it sit out for a few minutes to soften.
Cleanup: Rinse the mixing bowl right after use to prevent the cheese mixture from sticking.
6. Serve
Ladle the soup into bowls. Drizzle with a small amount of cream and top with fresh thyme leaves and black pepper. Serve with the goat cheese pea crostini.
Tip: Add extra lemon zest to the crostini for a brighter flavor.
Cleanup: Store leftover soup in airtight containers and refrigerate promptly.

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Instant Pot Potato Leek Soup

with Creamy Goat Cheese Pea Crostini

1. Sauté the vegetables

2. Add the broth and potatoes

3. Pressure cook

4. Blend the soup

5. Make the crostini

6. Serve

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1. Sauté the vegetables

2. Add the broth and potatoes

3. Pressure cook

4. Blend the soup

5. Make the crostini

6. Serve

Also try...

Frosted BrowniesNEW

Instant Pot Beef StroganoffNEW

Grilled Pork SkewersNEW

Meal Planning on a Budget: How Planning Ahead Saves Money and Reduces Waste

Meal Planning for Busy Families: Save Time, Eat Healthier, and Stress Less

Why Meal Planning is a Game-Changer for Busy Professionals

Frosted Brownies
NEW

Instant Pot Beef Stroganoff
NEW

Grilled Pork Skewers
NEW