Instant Pot Potato Leek Soup

with Creamy Goat Cheese Pea Crostini

This Instant Pot potato leek soup is smooth, creamy, and perfect for chilly weather. Leeks cook down gently with celery, garlic, and butter to create a flavorful base before the potatoes soften under pressure. Once blended, the soup becomes velvety and rich without needing much effort. It is an easy recipe for beginners because the Instant Pot handles most of the work, giving you a warm and cozy meal in very little time.

The goat cheese pea crostini add a bright and fresh contrast to the creamy soup, making this dish feel complete and comforting. For this recipe, you will need an Instant Pot, a chef knife, a cutting board, a wooden spoon, an immersion blender or regular blender, a medium mixing bowl, and a baking sheet for the crostini. Serve the soup with a drizzle of cream and a sprinkle of fresh thyme for a comforting bowl that tastes elegant but is simple to prepare.

1. Sauté the vegetablesSet 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.Wash leeks thoroughly to remove any grit hidden between the layers.Wipe the counter after preparing the vegetables to keep the working space clean.
2. Add the broth and potatoesPour in the vegetable broth, then add the thyme sprigs, potatoes, and bay leaf.Quarter the potatoes evenly so they cook at the same rate.Place vegetable scraps in a compost or waste bin immediately to avoid clutter.
3. Pressure cookLock 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.Let the pot sit for one minute before venting to reduce sputtering.Use caution when venting to avoid steam splatter on nearby surfaces.
4. Blend the soupLet 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.Blend in short bursts if using a regular blender to prevent hot liquid from escaping.Clean the immersion blender immediately so residue does not harden.
5. Make the crostiniMash 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.If the goat cheese is too firm, let it sit out for a few minutes to soften.Rinse the mixing bowl right after use to prevent the cheese mixture from sticking.
6. ServeLadle 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.Add extra lemon zest to the crostini for a brighter flavor.Store leftover soup in airtight containers and refrigerate promptly.

salted butter3 tbsp

- dairy

Leeks3 count

- Produce

Celery2 stalk

- Produce

Garlic3 clove

- Produce

Vegetable Broth6 cup

- Canned Goods

Fresh thyme6 sprig

- Produce

Russet potatoes4 count

- Produce

bay leaf1 count

- Spices

Heavy Cream1 cup

- Dairy

Frozen peas1 cup

- Frozen

Goat Cheese4 oz

- Dairy

lemon zest1 tsp

- Produce

Lemon Juice1 tbsp

- Produce

fresh chives1 tbsp

- produce

Kosher salt0 count

- Spices

Black Pepper0 count

- Spices

baguette slices12 count

- bakery

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bunch of vegetables