{VIDEO} Slow Cooker/Instant Pot Potato Leek Soup (Paleo,Whole30)

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.

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Updated 2020 with Instant Pot instructions

prepared leeks

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.

chopped russet potatoes

Preparing Leeks

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.

before (slow cooker)

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.

after (slow cooker)

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.

I used a small 3.5-quart slow cooker but you can double this recipe and use a 6-quart slow cooker or Instant Pot to feed a larger crowd.

PIN FOR LATER

{VIDEO} Slow Cooker/Instant Pot Potato Leek Soup (Paleo,Whole30)

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★★★★★

5 from 1 reviews

• Author: Fit SlowCooker Queen
• Prep Time: 10 mins
• Cook Time: 3 hours
• Total Time: 3 hours 10 mins
• Yield: 4 servings 1x

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Ingredients

• 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

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Instructions

Slow Cooker

1. Add all ingredients to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3, LOW 4-6.
3. See final step below.

Instant Pot

1. 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.
2. 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.
3. 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.
4. See final step below.

Final Step

1. Let the soup cool slightly. When cooled, blend down to smooth using your preferred method.

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