Potato leek soup is a comforting soup that is perfect for fall & winter. Make this easy paleo & whole30 soup in your slow cooker or Instant Pot.
Updated 2020 with Instant Pot instructions
What Are Leeks
Leeks are very similar to onions as they’re from the same family. Unlike onions though, leeks do not have a bulb; they look like large, thick green onions. They’re also milder in flavor than most onions hence why you can use a pound of leeks in this recipe and not have it overpower the soup.
There isn’t much to do in terms of prepping the leeks. The white stalk and the very light green leaves next to the stalk are the parts that you can cook with. Start by cleaning the leeks. Be sure to rinse your leeks very well. I have found dirt in places that I didn’t see initially. Once your leeks are clean, cut off the roots at one end and then the dark green top at the other end. Slice or chop the remaining white part into into even pieces.
Make This Vegan
Written as-is, this recipe isn’t vegan because it contains ghee (or butter) which has dairy. You can easily make this vegan though. To do so, simply substitute oil like extra-virgin olive oil or avocado oil for the ghee. You can also use a vegan butter. You will also need to be sure to use vegetable stock or broth.
Blend Until Smooth
When the potato leek soup is done cooking in the slow cooker or Instant Pot, the final step is to blend all the food down until you have a nice & smooth soup. You can blend the food using your preferred method. I like to use my immersion blender because I use it directly in the slow cooker or Instant Pot. You can also pour the soup into a food processor or regular blender.
- 2 pounds russet potatoes, peeled & chopped
- 4 leeks, sliced (approximately pound)
- 4 cups low-sodium chicken or vegetable broth
- 1 garlic clove, minced
- 1 teaspoon salt (or more)
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1 1/2 tablespoons ghee
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3, LOW 4-6.
- See final step below.
- Turn on the Instant Pot and select sauté. Once hot add the butter and melt. One melted, add the leeks and cook 3-5 minutes or until soft. Add the garlic and cook an additional minute.
- Pour in the broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add all remaining ingredients. Stir to mix well.
- Close lid and seal valve. Set high pressure for 10 minutes. When done, let the pressure naturally release for 5 minutes then quick release the pressure.
- See final step below.
- Let the soup cool slightly. When cooled, blend down to smooth using your preferred method.
This post contains affiliate links, which means I receive money if you make a purchase using one of the links. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/