m. c. de marco: The New Kitchen Cookbook

Instant Pot Potato Leek Soup

My recipe is a combination of a crockpot recipe’s ingredients and an Instant Pot recipe’s process.

Serves 2–3.


  • 2 T. olive oil
  • 2 large leeks, sliced
  • 3 garlic cloves, minced
  • 4 c. vegetable broth
  • 1 lb. potatoes, peeled and diced
  • 1 tsp. fresh thyme or ½ tsp. dried
  • 1 bay leaf or ¼ tsp. ground bay
  • 1 T. fish or soy sauce (optional)
  • 1 T. salt (or more if omitting soy sauce)
  • pepper to taste (optional)
  • ¼ c. sour cream


  1. Prepare leeks in the usual way, season with salt and pepper, and sauté in oil (on the Sauté setting) until limp.
  2. Add garlic and remaining spices and sauté 1 minute.
  3. Cancel Sauté and add all remaining ingredients except the sour cream.
  4. Close Instant Pot, seal vent, and cook at high pressure for 5 minutes with natural release.
  5. Stir in sour cream, and optionally blend with an immersion blender.

Serve immediately.


It’s similar but much slower in a crockpot.

Chicken stock is sometimes called for, and almost always the cream is heavy rather than sour, with more of it.

The butter was replaced with olive oil.

Toss in a handful of chopped mushrooms (or another soft vegetable) when the leeks are nearly done sautéing.