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Instant Pot Potato Leek Soup

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

Prep

30 min

Cook

0 min

Total

30 min

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Ingredients

Serves720

Instant Pot Potato Leek Soup

  • 360 tbsp salted butter
  • 360 count Leeks (white and green parts, thinly sliced and rinsed)
  • 240 stalk Celery (chopped)
  • 360 clove Garlic (chopped)
  • 720 cup Vegetable Broth
  • 720 sprig Fresh thyme (plus extra leaves for topping)
  • 480 count Russet potatoes (medium, peeled and quartered)
  • 120 count bay leaves
  • 120 cup Heavy Cream (plus more for topping)
  • 120 cup Frozen peas (thawed)
  • 480 oz Goat Cheese (at room temperature)
  • 120 tsp lemon zest
  • 120 tbsp Lemon Juice
  • 120 tbsp fresh chives (chopped)
  • 0 count Kosher salt (to taste)
  • 0 count Black Pepper (to taste)
  • 1440 count baguette slices (toasted)
Servings: 720−+
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Cooking Instructions

  1. 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. 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. 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. 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. 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. 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

Prep: 30 min · Total: 30 min · Servings: 720

Ingredients

Instant Pot Potato Leek Soup

  • 360 tbsp salted butter
  • 360 count Leeks (white and green parts, thinly sliced and rinsed)
  • 240 stalk Celery (chopped)
  • 360 clove Garlic (chopped)
  • 720 cup Vegetable Broth
  • 720 sprig Fresh thyme (plus extra leaves for topping)
  • 480 count Russet potatoes (medium, peeled and quartered)
  • 120 count bay leaves
  • 120 cup Heavy Cream (plus more for topping)
  • 120 cup Frozen peas (thawed)
  • 480 oz Goat Cheese (at room temperature)
  • 120 tsp lemon zest
  • 120 tbsp Lemon Juice
  • 120 tbsp fresh chives (chopped)
  • count Kosher salt (to taste)
  • count Black Pepper (to taste)
  • 1440 count baguette slices (toasted)

Instructions

  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.
  2. Add the broth and potatoes — Pour in the vegetable broth, then add the thyme sprigs, potatoes, and bay leaf.
  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.
  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.
  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.
  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.