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Instant Pot Potato Soup with Cheddar and Leek
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4.4 from 23 votes

Instant Pot Potato Soup with Cheddar and Leek

Flavorful, delicious and comforting, this Instant Pot Potato Soup with Cheddar and Leek comes together in just 25 minutes from start to finish. The perfect bowl of steaming goodness for a cold night
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Soup
Cuisine: Irish
Servings: 8 serves
Calories: 165kcal
Author: Whole Food Bellies


  • 2 tablespoon unsalted butter
  • 3 leeks cleaned and thinly sliced, white and light green
  • 1 teaspoon kosher salt
  • 4 cloves garlic crushed
  • 4 sprigs fresh thyme
  • 1 ½ teaspoon dried oregano
  • 2 leaves bay
  • ¾ cup white wine
  • 5 cups vegetable broth make your own
  • 4-5 cups medium gold potatoes peeled and diced, I used yukon
  • 1 ½ cups cream or half and half
  • 1 cup grated cheddar cheese


  • Using the sauté function, melt the butter in the instant pot. Once melted, add the sliced leeks and salt and sauté until soft. Add the crushed garlic; saute for 30 seconds and turn off the sauté function
  • Remove a small portion of the leeks and set aside for serving
  • To the leek mixture in the pot add in the thyme, oregano, bay leaves, white wine, broth, and potatoes. Give it all a good stir and set to high pressure for 10 minutes
  • Once complete, quick release and open the pot. Remove the bay leaves, add in the cream and use a stick immersion blender to puree the soup until it reaches the consistency of your liking (see notes)
  • Set the instant pot to warm and heat the soup through
  • Once hot serve up with a sprinkle of extra sautéed leeks, some crispy bacon and a sprinkle of cheese


I like a bit of chunk to my soup, but my husband likes his to be smoother. We compromise and I blend half and keep half chunky. Do what works for you.


Calories: 165kcal | Carbohydrates: 20.3g | Protein: 4g | Fat: 7.1g | Saturated Fat: 4.4g | Cholesterol: 21mg | Sodium: 359mg | Fiber: 2.6g | Sugar: 4.6g