Instant Pot Vegan Potato Leek Soup
User Reviews
5.0
48 reviews
Excellent
Instant Pot Vegan Potato Leek Soup
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A thick and creamy vegan potato leek soup, made in one pot, or your Instant Pot. It's velvety smooth, incredibly comforting and delicious. And you'll never miss the meat!
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Ingredients
- 1 tablespoon vegan butter or margarine or sauté in water or broth for oil free
- 2 leeks quartered and sliced
- 3 pounds Yukon gold potatoes (about 8 medium potatoes) peeled & diced into 1" cubes
- 3 cups low sodium vegetable broth
- 3 tablespoons nutritional yeast
- 2 teaspoons smoked paprika
- 1-2 cups unsweetened cashew milk or milk of choice
- salt + pepper to taste
Optional Garnishes
- vegan bacon bits
- green onion, chives or parsley
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Instructions
Instant Pot Instructions
- Turn on your Instant Pot to sauté and add the butter, if using. Once melted, add the leeks and sauté until they begin to sweat, about 2 minutes. Add all remaining ingredients, except the milk and close the lid, setting the valve in the sealing position.
- Set your Instant Pot to high pressure for 8 minutes. (It will take about 10-15 minutes to reach pressure before the timer starts to count down.) Once complete, quick release the steam valve. Then remove the lid, and use an immersion blender to puree your soup until smooth. Stir in the milk, starting with 1 cup, and add more, if needed, to reach desired consistency. Taste and season with salt and pepper, then garnish and enjoy.
Stove Top Instructions
- Melt the butter, if using, in a large pot and then add your leeks and sauté until they begin to sweat, about 2-3 minutes.
- Add all remaining ingredients, except the 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 the potatoes are tender. Then turn off the heat.
- Use an immersion blender to puree your soup until smooth and then stir in the milk, starting with 1 cup. Add more milk if a thinner consistency is desired. Taste and season with salt and pepper, then garnish and enjoy.
Equipments used:
Notes
- Weigh your potatoes for best results, or use a 3 pound bag. If you do not have a kitchen scale, use 8 medium potatoes or 4 large.
- Start with only 1 cup of the milk, mix well and add more if a thinner consistency is preferred.
- Use an immersion blender for efficiency and less mess. If you do not have one, you may carefully transfer to a standard blender. However, use extreme caution when blending hot liquids. Do not overfill and work in batches, as needed.
- Leftovers keep refrigerated for 3-4 days. You may also freeze air tight for up to 3 months.
Nutrition Information
Show Details
Calories
275cal
(14%)
Carbohydrates
56g
(19%)
Protein
9g
(18%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
214mg
(9%)
Potassium
1331mg
(38%)
Fiber
9g
(36%)
Sugar
4g
(8%)
Vitamin A
1094IU
(22%)
Vitamin C
58mg
(64%)
Calcium
54mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5Servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275cal | 14% |
| Carbohydrates | 56g | 19% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 214mg | 9% |
| Potassium | 1331mg | 28% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 1094IU | 22% |
| Vitamin C | 58mg | 64% |
| Calcium | 54mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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