Menu Close

Instant Pot Potato Leek Soup (with Stove Top Directions)

Potato Leek Soup close up in bowls garnished with green onion

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!

potato leek soup with spoon

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.

washing sliced leeks in colander

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.

chopped potatoes on cutting board

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.

leeks sautéing in instant pot

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.

potato leek soup in instant pot before cooking

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.

instant pot potato leek soup with green onion garnish

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!

potato leek soup with spoon holding up a bite

Want more Instant Pot recipes? You might also like these:

instant pot potato leek soup pin

Potato Leek Soup close up in bowls garnished with green onion

Instant Pot Potato Leek Soup

Course: Soup
Cuisine: American, Canadian
Keyword: gluten free, Instant Pot, nut free, Oil Free Option, vegan
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 5 Servings
You won't miss the bacon in this smoky, creamy, Instant Pot Potato Leek Soup. Made using healthier ingredients to deliver big flavour and velvety texture.
Pin Recipe Print Recipe

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 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. 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 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

To make this recipe oil free and WFPB compliant, you may sub the butter or oil for water or broth and sauté as usual. To prevent sticking, add more water or broth if needed.
If you do not have cornstarch on hand, flour also works as a thickening agent. You will need about twice as much flour as cornstarch for similar thickening results. Use gluten free flour if needed.
I like cashew milk for this recipe, but you may sub for soy to make it nut free, or any plant milk of choice, with similar results.
 
 
Calories: 233kcal | Carbohydrates: 44g | Protein: 10g | Fat: 3g | Sodium: 444mg | Potassium: 1259mg | Fiber: 9g | Sugar: 1g | Vitamin A: 665IU | Vitamin C: 33.2mg | Calcium: 108mg | Iron: 10.2mg
DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

 

Last Updated on

16 Comments

  1. Julia

    5 stars
    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!

  2. Heidy L. McCallum

    5 stars
    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!

    • rosa

      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!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares