Instant Pot Potato Leek Soup (Vegan)

Name: Instant Pot Potato Leek Soup (Vegan)
Prep time: 10 min
Cook time: 10 min
Total time: 26 min
Yield: 6 people
Ingredients: 4 medium leeks; ½ large white onion; 2 tablespoon olive oil; 2 medium russet potatoes; 2 ¾ cups vegetable broth or stock; ½ cup canned coconut milk; 2 teaspoon salt; ½ teaspoon freshly ground pepper; chives

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
6 mins
Total Time
26 mins
Servings
6 people
Calories
190 kcal
Course
Main Course
Cuisine
French

Instant Pot Potato Leek Soup (Vegan)

Soren Pugh

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Instant Pot Potato Leek Soup is the vegan version of a French classic (vichyssoise). It is simple, super creamy, and satisfying. It is one of those easy dinners that you can serve either cold or hot, depending on the season.

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Ingredients

Servings

4 medium leeks dark green stems and root end removed
½ large white onion chopped (or yellow onion)
2 tablespoon olive oil
2 medium russet potatoes scrubbed, peeled and cut into cubes
2 ¾ cups vegetable broth or stock use chicken broth if you are not on a vegan diet
½ cup canned coconut milk use heavy cream if you are not on a vegan diet
2 teaspoon salt more or less according to your taste
½ teaspoon freshly ground pepper
chives chopped (to garnish)

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Instructions

Discard the root end and the dark green reedy top. Slice the white stem, and then peel and slice the pale green area of the stem. Soak the leek rings in a bowl of cold water for 3-5 minutes and shake or stir well to remove all grit. Drain the water and pat dry the rings with a paper towel.
Press the sauté button of your Instant Pot and let it heat for 3-5 minutes. Add the oil and cook the leeks and onion until softened (about 4-5 minutes). Stir now and then!
Stir in the potatoes, broth, salt, and pepper.
Lock the lid, turn the valve to sealing, and cook on high pressure for 10 minutes. Release the pressure quickly!
Using an immersion blender or a kitchen blender, blend the soup with coconut milk until smooth and creamy. If needed, adjust the salt and pepper.
Serve either hot or cold, depending on the season. Drizzle a hint of extra virgin olive oil on top and garnish with chopped chives. Pair with hard-crusted bread.

Notes

Can I freeze it?
Yes! Freeze our Instant Pot potato leek soup into portions either in a freezer container or bags for up to 2 months. Defrost it overnight in the fridge and heat it up slowly on the stove until hot. If the coconut milk breaks apart, transfer the soup to a blender and blend until homogeneous and smooth.
Storage
Store this vegan potato leek soup in an airtight container in the fridge for up to 3 days.

Nutrition Information

Show Details

Calories 190kcal (10%) Carbohydrates 25g (8%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 794mg (33%) Potassium 471mg (13%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 991IU (20%) Vitamin C 12mg (13%) Calcium 51mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 190 kcal

% Daily Value*

Calories	190kcal	10%
Carbohydrates	25g	8%
Protein	3g	6%
Fat	10g	15%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Sodium	794mg	33%
Potassium	471mg	10%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	991IU	20%
Vitamin C	12mg	13%
Calcium	51mg	5%
Iron	2mg	11%