Cream of Leek and Potato Soup

Cream of Leek and Potato Soup


  • 8


  • Very easy


  • Preparation time


  • 2 tablespoons butter
  • ¼ cup olive oil
  • 3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 5 cups)
  • 3 medium potatoes, peeled and diced (about 4 cups)
  • 2 medium carrots, peeled and chopped (about 1 cup)
  • 3 cups chicken broth
  • ½ cup white wine
  • 1 cup cream
  • Salt and pepper, to taste
  • Fresh chopped parsley


Place butter and olive oil into the cooking pot. Keep the lid open and select SEAR program.

When butter has melted, add leeks, potatoes, and carrots. Cook and stir 10 minutes or until vegetables are softened.

Add broth and wine. Close and lock the lid. Select PRESSURE COOK program Level 7 and Time 10 minutes. Once the timer beeps 3 times to indicate the end of cooking, manually release pressure by pressing on the steam release button for about 5 seconds. The steam release process will take about 4 to 5 minutes.

Slowly open the lid and place about 3 cups of your soup in a blender. Blend until mixture is smooth and creamy. Place the blended soup in large serving bowl and repeat in batches with remaining soup.

Add cream and stir to combine. Salt and pepper to taste. Serve hot topped with parsley.

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