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30-minute Mushroom Leek Soup Recipe (Instant Pot)

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 13 votes
Prep Time 10 mins
Cook Time 20 mins
Course 30 Min Meal, Quick and Easy, Soup
Cuisine American
Servings 6
Calories 129 kcal



  • 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


  • Turn Instant Pot (this is the one I have 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!


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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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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  1. 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!

  2. 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!

  3. 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!

  4. 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!?

  5. 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!

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