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30-minute Mushroom Leek Soup Recipe (Instant Pot)

This Mushroom Leek Soup Recipe gives a nice warm and cozy feeling in your tummy.  Warm Potato Leek Mushroom Soup will warm YOU up on a cold day, like today.

30-minute Mushroom Leek Soup Recipe (Instant Pot)

Potato Leek Soup is one of the best comfort foods.  Leeks gives this soup an amazing flavor and aroma, cooked in homemade chicken broth and yummy mushrooms.

It is creamy & delicious!

Can’t wait for you to try this Mushroom Soup with Leeks.

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How to Make Potato Leek Mushroom Soup:

To make Potato Leek Soup with Mushrooms, turn Instant Pot on a saute mode. Add 5 tablespoons of butter and 8 oz. sliced mushrooms.

Mushroom Leek Soup Recipe inside Instant Pot.

Saute mushrooms for 3 minutes, stirring few times. After 3 minutes, add 1 sliced celery stick, 2 grated carrots & 3 chopped leeks.

Mushroom Leek Soup Recipe inside Instant Pot.

Cook for about 7 minutes, stirring few times.  After 7 minutes, add 5 cubed potatoes, 6 cups of chicken broth, 1 bay leave, 1/2 teaspoon thyme, salt & pepper to taste.

Potato Mushroom Leek Soup Recipe inside Instant Pot.

Then close the lid and place the steam release handle on a sealing position. Click on soup/broth mode & cook for 10 minutes.

Potato Mushroom Leek Soup Recipe inside Instant Pot.

Quick release the pressure, and open the lid. Serve Potato Leek Soup with fresh parsley and homemade bread. Enjoy!

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30-minute Mushroom Leek Soup Recipe (Instant Pot)

30-minute Mushroom Leek Soup Recipe (Instant Pot)

Love Keil
Quick and Easy 30-minute Mushroom Leek Soup Recipe cooks inside the Instant Pot. One of the best Potato Leek Mushroom Soup Recipes.
4.93 from 14 votes
Prep Time 10 mins
Cook Time 20 mins
Course 30 Min Meal, Quick and Easy, Soup
Cuisine American
Servings 6
Calories 129 kcal

Equipment

Ingredients
  

  • 5 tablespoons butter
  • 8 oz mushrooms sliced
  • 3 medium leeks sliced & washed
  • 2 carrots peeled & grated
  • 1 stick celery chopped
  • 6 cups chicken broth
  • 5 medium potatoes peeled & cubed
  • salt & pepper to taste
  • 1/2 teaspoon dried thyme
  • 1 bay leave 100% optional
  • parsley for garnish 100% optional

Instructions
 

  • Turn Instant Pot (this is the one I have https://amzn.to/3nPbJB0 the 6q.) on saute mode, then add butter & mushrooms. Saute for 3 minutes, stirring few times. After 3 minutes add leeks, carrots & celery, saute for 7 minutes. Stirring few times.
  • Now, add potato, chicken broth, bay leave, thyme, salt & pepper to taste. Cover the lid and place the steam release handle on a sealing position. Cook on soup/broth mode for 10 minutes.
  • Quick release the pressure & open the lid. Serve Mushroom Leek Soup with fresh parlsey and homemade bread. Enjoy!

Notes

When I make homemade chicken broth I always add 1 teaspoon of turmeric, thats is why the color of this soup is more orange. Feel free to add 1/2-1 teaspoon of ground turmeric for that extra benefit of turmeric, color and flavor.
 
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Nutrition

Serving: -2gCalories: 129kcalCarbohydrates: 10gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 25mgSodium: 114mgPotassium: 283mgFiber: 2gSugar: 4gVitamin A: 4460IUVitamin C: 8mgCalcium: 38mgIron: 1mg
Keyword leek recipe, mushroom, potato recipe
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30-minute Mushroom Leek Soup Recipe (Instant Pot)

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41 Comments

  1. The San Diego Cook

    5 stars
    Delicious! I followed other reviewers and added 1/3 cup of half & half, 1/2 tsp of garlic, and 1 tsp of turmeric to add depth of flavor and color. This will be a staple this fall and I can’t wait to share it with friends!

  2. Where are the 37 comments available to view?

  3. 5 stars
    Made this last night for dinner. It was so flavorful and filling. My family went back for seconds. I will definitely make this again.

  4. 5 stars
    Simple, very satisfying. I added some fresh rosemary and minced garlic during the sautee, they went well with this dish. After releasing pressure I added some chopped swiss chard greens from my garden for color (cooked just till they wilted) and a 1/2 of cream to make the soup a little richer. Thank you very much for providing this recipe, it’s a perfect cool / cold weather comfort soup!

  5. I received leeks in my CSA bag this week and had no idea what to make. I found this recipe and I had everything in my fridge. I’m vegan so I used no-chicken broth. Boy, was this quick, easy and SO delish!

  6. 5 stars
    Awesome recipe! Was terrific made in a good ole Dutch oven. I had bacon chopped for a leek and potato soup so used that and a drizzle of olive oil instead of the butter. It is a new fave, thanks!

  7. 5 stars
    Hi, 😀
    Just loved this soup!
    Fast and easy.
    Added a bit of paprika to it 💖
    Shared this with my elderly mother who is a soup connaisseur… and she loved it ❤️
    Thank you
    Nicole

  8. Delicious! I just made this and am enjoying it now. The flavors come together so nicely! Thank you!

  9. Sandy Tyler

    5 stars
    Just made this soup. This was amazingly delicious ! I read prior comments regarding the color of the soup so I sprinkled in turmeric, I also added some leftover chopped kale I had in the frig. Most definitely a “keeper” recipe. Thank you so much !!!

    • Hi Sandy! Thank you so much for your wonderful recipe review! I always add turmeric when making homemade chicken broth, I should add it to the recipe notes. Adding kale to this soup sounds like a perfect idea. Going to try it next time!

  10. 5 stars
    Easy to make and super tasty! My boyfriend and I agree we’re adding it into our homemade soup rotation-especially this fall and winter. First time trying leeks too. 😊 I only wish I knew the nutrition value.

    • Hi Tiffany! I am so happy you and your boyfriend enjoyed this soup and adding it to your rotation, I will try my best to add the nutrition value for you! Thank you for your awesome review!

  11. 5 stars
    Amazing!!! I’ve made the soup twice already and can’t get enough of it. It’s easy to make and the flavors are rich with a light French flair. Thank you for posting this recipe. I’m now a follower!

  12. Pingback: Mushroom Leek Soup – My Blog

  13. Gail Morrison

    4 stars
    I don’t have an Instant Pot so I just made it on top,of the stove,very good!

  14. 5 stars
    Simply delicious. Lots of time to cook now a days. Thanks for sharing. Stay healthy.

  15. 5 stars
    Made this and it was very good! Thank you. I do have a question though. I was wondering, how did you obtain the orange color for your soup? I used 2 carrots but didn’t think that would color the broth, & it didn’t.

    • Hi Sylvia! Thank you so much for trying and rating this recipe, I am so glad you like it! The orange color in my soup is probably obtained from my homemade chicken broth, when I make chicken broth I like to use turmeric which has that natural orange color. Hope this makes sense!?

  16. I’m an instant pot newbie. Not sure if this recipe was for a 6 or 8 quart pot. My 6qt seemed to get almost too full.

    Also wondering, when you put the final ingredients into the pot and seal the lid, does the cook for 10” include the preheat time as well? Thanks so much!

    • I am using 6qt Instant pot. And yes, you set timer for 10 minutes in high pressure or by clicking the Soup/Broth Mode and it will preheat first, then once its preheated the 10 minutes will start. I hope this helps!

  17. 5 stars
    So cozy and comforting! LOVE the mushroom-leek combo!

  18. 5 stars
    Such a great soup recipe! Perfect for cooler days!

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