Potato Leek Soup

Potato Leek Soup

Potato Leek Soup

5 from 8 votes
Pressure Cooking Time 10 minutes
Total Time 10 minutes
Course Soups, Stews & Chilis
Cuisine French
Diet Gluten Free, Vegetarian
Servings 4
Calories 281 kcal


  • 2 tablespoon olive oil
  • 4 leeks well washed and finely chopped
  • 1 medium onion finely chopped
  • 1 pound potatoes cubed
  • 1 cup peas
  • 2 tablespoons parsley minced
  • 1 cup milk
  • 4 cups chicken stock or water
  • salt to taste
  • freshly ground pepper to taste
  • croutons optional


  • Heat the oil in the cooker and slowly sauté the chopped leeks and onions until wilted. Add the potatoes, peas, and parsley.
  • Stir in the milk and stock and season with salt and pepper. Close the lid and bring to pressure. Cook on High for 10 minutes or on Low for 18 minutes.
  • Release pressure and remove the lid.
  • Cool a little, then transfer to a blender or processor and puree. Serve hot or cold, sprinkled with croutons.


To make vegetarian use water or vegetable stock instead of chicken stock. 
To have it be gluten-free omit the croutons. 


Calories: 281kcalCarbohydrates: 32gProtein: 12gFat: 12gSaturated Fat: 3gCholesterol: 13mgSodium: 391mgPotassium: 632mgFiber: 4gSugar: 14gVitamin A: 2028IUVitamin C: 30mgCalcium: 147mgIron: 3mg
Food Group Dairy, Vegetables
Keyword Affordable, Easy, Quick
Cooking Method Pressure Cooking, Sauteing
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