There’s something quite amazing and comforting about a bowl of soup. For a soup such as this, it doesn’t even need to be soup season. Leek and potato soup can be enjoyed all year long.
If you love soups at any time of year, I also encourage you to check out my collection of the very BEST healthy vegan soup recipes.
How to clean your leeks
To wash your leeks, I find it easiest to chop them into roughly 1″ rings first. I place them directly into a large colander. Then in my kitchen sink, I push the layers apart to get the dirt stuck in between the layers out. I find leeks always have some dirt and grime stuck in between its layers, so you definitely want to spend a bit of time washing them.
How to prepare the potatoes
Quickly peel your potatoes and then give them a rinse to remove any dirt and grime. Then cut them in half lengthwise first, and chop into roughly 1″ pieces. Don’t worry if the pieces are not all the same size. Since the soup will be pureed later, it doesn’t need to be perfectly uniform.
How do you make Instant Pot potato leek soup?
First sauté your leeks in oil or margarine. Or, if you’re oil free, you may use water or broth instead. Start with 2 tablespoons of water and add more as needed to prevent sticking.
Then add all remaining ingredients except the cashew milk and cornstarch. Seal the lid and valve and set to manual pressure for 10 minutes. (Allow an additional 10-15 minutes for the Instant Pot to reach pressure before the countdown starts.) Once complete, you may quick release.
While the steam is releasing, combine your plant milk of choice with the corn starch in a separate bowl and mix well. If you do not have cornstarch, you may use flour as a thickening agent. Remember to double the flour since cornstarch is a more effective thickener. So in this case, 4 tablespoons of flour vs 2 cornstarch.
Then when it’s safe to open the lid, pour the mixture in, and using an immersion blender, puree you soup until smooth and creamy. Serve garnished with green onion, black pepper, Vegan Parmesan Cheese or chili flakes if desired.
This mouthwatering soup will really satisfy your taste buds. The smoky flavour might event trick your omnivore friends into believing it was cooked in bacon grease. It’s really that good!
The potatoes and corn starch make this soup creamy and luscious without the use of cream or other dairy. So if you’re avoiding dairy or simply want a healthier take on potato leek soup, this is the one for you!
Want more vegan Instant Pot recipes? You might like these:
- Perfectly Fluffy Coconut Rice – Instant Pot
- Instant Pot Thai Curry [Vegan]
- Instant Pot Mexican Casserole
- Vegan Sloppy Joes Instant Pot (Soup or Sandwich!)
- Instant Pot Vegetable Soup with Quinoa
- Instant Pot Spicy Thai Peanut Noodles
- Vegetable Lentil Soup to Feed the Lot
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
Equipment
Ingredients
- 2 tsp vegan margarine or avocado oil or sauté in water or broth for oil free
- 1 leek sliced into 1" rings
- 3 lbs Yukon gold potatoes (about 8 medium potatoes) peeled & diced into 1" cubes
- 4 cups low sodium vegetable broth
- 3 tbsp nutritional yeast
- 1.5 tsp smoked paprika
- 2 bay leaves
- 1/2 tsp sea salt
- 2 tbsp cornstarch
- 2 cups unsweetened cashew milk or almond milk
- Optional Garnish: green onion
Instructions
Instant Pot Instructions
- Turn on your Instant Pot to sauté and once HOT, add the margarine or oil. Then add the leeks and sauté until they begin to sweat, about 2 minutes.
- Turn off the Instant Pot and add all remaining ingredients, EXCEPT the cornstarch and the plant milk. Set the pot to high pressure for 10 minutes, closing the lid and sealing the valve. (It will take about 10-15 minutes to reach pressure before the timer starts to count down.) Once complete, quick release.
- While the soup is cooking, combine the cornstarch and plant milk in a small bowl and whisk to combine. Add this mixture to your pot once you are able to safely open the lid. Remove the bay leaves, then using an immersion blender, puree your soup until smooth and creamy. (Or carefully transfer in batches to a stand up blender.)
- Serve garnished with green onion if desired.
Stove Top Instructions
- Add the margarine or oil to a large pot and heat over medium heat, then add your leeks and sauté until they begin to sweat, about 2 minutes.
- Add all remaining ingredients, EXCEPT the cornstarch and the plant milk and bring to a boil over high heat. Once boiling, reduce heat to medium low and let simmer for about 10-15 minutes, until potatoes are tender. Then turn off the heat.
- While the soup is cooking, combine the cornstarch and plant milk in a small bowl and whisk to combine. Pour this mixture into your pot and remove the bay leaves. Then, using an immersion blender, puree your soup until smooth and creamy. (Or carefully transfer in batches to a stand up blender.)
- Serve garnished with green onion if desired.
Notes
Nutrition
This looks amazing but I have a couple questions before I give this a try:
– can I double (or 1 1/2) the recipe or do you suggest some modifications (for instant pot)?
– can I use lactose free milk as a substitute for plant milk and if so, is 1% okay?
Thanks so much!
Hi Marianne, you may double the recipe, as long as it fits below your max fill line in your Instant Pot. (This will depend on what size you have.) No need to double the time, as it will just take longer to come to pressure with more ingredients. As for the milk, you may use any milk you’d like. Hope you enjoy.
Made this for lunch today – family loved it!
Thanks Steve, glad everyone enjoyed!
This looks soooo creamy and I love that it’s made in the instant pot! That thing is such a time saver!
Thanks Estelle!
Hi Rosa,
This sounds like it doesn’t take long to make. Definitely going to try! I think, my family would love it.
Thanks Shams, hope you and your family enjoy!
I have never used cashew or almond milk to make soup, but I’d love to try it. This potato and leek soup looks delicious and warming!
Thanks Jacqueline, it’s truly comforting, hope you enjoy!
I really loved it! Looks really flavorful and comforting!
Thanks Toni!
Potato leek soup is a spring time favorite of mine. Glad to know I can make it in my Instant Pot!
Hope you enjoy Jill!
This is a soup that my family will love, because I’ve noticed they pretty much love any soup as long as there are a lot of potatoes in it, LOL. And it’s a soup that I’m gonna love making because, well, you had me at Instant Pot!
Haha thanks Julia. I mean who doesn’t love potatoes?? Enjoy!
Great looking soup! Leek and Potato just go so well together! I love my insta-post and have been using it left and right. I can’t wait until soup season starts again to make this. Right now Florida’s temps are getting pretty high so this might be pushing it with my hubby lol. I have to say, this soup does look amazing though and I am definitely bookmarking it to make when it cools down!
Thanks Heidy, up here in Canada it snowed yesterday lol. Mother nature can’t decide what season it is. I hope you enjoy this soup when you give it a try!
Yes! this is my absolute favourite combo to have in a soup! The leek and potato just compliment each other so beautifully!
Thanks Nicolas, I totally agree!