This Instant Pot potato leek soup is lightened up with the addition of cauliflower, and comes together super quickly in a pressure cooker. It’s also paleo and Whole30 compliant!
It’s Day 1 of my January/February Whole30! Usually I start a Whole30 right at the beginning of January, but this year I had plans to help out with a styled wedding shoot and travel to Florida. I wanted to make sure I could eat some faux wedding cake and all the Cuban food, so I pushed my start date to today.
I went to a great yoga class last night and made some mini frittatas (similar to these) to reheat for quick breakfasts, so things are going swimmingly so far. Tonight my Whole30 partner in crime Lindsey and I are making my shepherd’s pie with rutabaga, which is one of my favorite cold-weather meals of all time.
This instant pot potato leek soup is a great addition to my winter Whole30 repertoire. The base of the soup is half potato and half cauliflower, so you get the great flavor and creaminess of potatoes without the huge carb spike.
Anyone suspicious of cauliflower will not be able to taste it! The leeks add wonderful savory flavor to the soup, which is further complemented by the grassy, oniony freshness of the chives sprinkled on top.
If you don’t have an Instant Pot, I highly recommend getting one. Between using my Instant Pot and roasting things like I always do in the winter, I hardly ever have to stand at the stove anymore. The IP cooks much more quickly than stovetop or oven methods, so it will save you lots of time.
There’s only half an hour standing between you and this creamy bowl of Instant Pot potato leek soup. Take that, Monday! And if you’re looking to make this into more of a full meal, try putting some cooked, crumbled sausage, a poached egg, or a few boiled shrimp on top.
- 4 leeks, white and light green parts only
- 2 tablespoons ghee or duck fat
- 1 1/2 pounds Yukon Gold potatoes, peeled and chopped
- Florets from 1 small head of cauliflower (1 1/2 to 2 pounds)
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon dried thyme
- 2 bay leaves
- Freshly ground black pepper
- 4 cups chicken stock
- 1 cup cashew cream, heavy cream, or coconut milk, plus more for serving
- Chopped fresh chives, for serving
- Slice the leeks in half lengthwise, thinly slice them crosswise, and wash thoroughly in several changes of cold water to remove any sand hiding between the layers.
- Put the ghee in the Instant Pot and push “Sauté”. When the pot says “Hot”, add the leeks and cook, stirring occasionally, until browned in spots, about five minutes. Push “Keep Warm/Cancel” and add the potatoes, cauliflower, salt, thyme, bay leaves, a few grinds of black pepper, and the chicken stock.
- Place the lid on the Instant Pot and make sure the valve is set to “Sealing”. Push “Manual” and reduce the time to 6 minutes. The Instant Pot will begin cooking automatically. Once it reaches high pressure, it will begin counting down from 6 minutes. When the time is up, push “Keep Warm/Cancel” and then carefully move the valve to “Venting” to release the pressure manually.
- Remove the bay leaves. Add the cashew cream and process with an immersion blender until smooth. Taste and adjust seasonings if desired. Top with a drizzle of cream and a sprinkling of chives and serve hot.
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Nutrition Information:Yield: 8 servings Serving Size: 1 serving
Amount Per Serving: Calories: 358 Total Fat: 22g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 20mg Sodium: 703mg Carbohydrates: 35g Fiber: 4g Sugar: 6g Protein: 10g
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