You really won’t miss the bacon in this potato leek soup. It’s creamy, velvety, smoky, comforting, delicious and satisfying! Make it in your Instant Pot, or on your stove top. I’ve got directions for both options listed below!
How do you 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 do you prepare your 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 Instant Pot recipes? You might also like these:
- Perfectly Fluffy Coconut Rice – Instant Pot
- Instant Pot Mexican Casserole [V+GF+Oil Free]
- Vegan Sloppy Joes Instant Pot (Soup or Sandwich!)
- Instant Pot Vegetable Soup with Quinoa
- Instant Pot Spicy Thai Peanut Noodles
- Easy Vegetable Lentil Soup to Feed the Lot – Instant Pot Option
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