Instant Pot Vegan Potato Leek Soup
User Reviews
5
Instant Pot Vegan Potato Leek Soup
Description
This soup recipe starts by sautéing leeks in butter or a liquid alternative for oil-free preparation. Peeled and diced Yukon Gold potatoes join with vegetable broth, nutritional yeast, and smoked paprika, providing a balance of savory and smoky flavor. The mixture pressure-cooks in the Instant Pot for eight minutes, then is blended until smooth, creating a thick, creamy consistency without cream.
Cashew milk or other unsweetened plant-based milk is stirred in post-blending to achieve the desired soup thickness and richness, while salt and pepper season to taste. The result is a comforting, dairy-free soup with a silky mouthfeel and layered flavor from the leeks and spices.
This soup works well as a starter or a light main, especially when garnished with vegan bacon bits or fresh herbs like green onion, chives, or parsley for added texture and flavor contrast.
Weighing potatoes ensures consistency in texture, and starting with one cup of milk allows adjusting to preferred thickness. To puree, an immersion blender minimizes mess, though caution is advised using a standard blender with hot liquids. Leftovers refrigerate for 3-4 days or freeze airtight up to three months.
Ingredients
- 1 tablespoon butter or sauté in water or broth for oil free, vegan; or margarine
- 2 leek quartered and sliced
- 3 pounds Yukon Gold potato peeled & diced into 1" cubes, about 8 medium potatoes
- 3 cups vegetable broth low sodium
- 3 tablespoons nutritional yeast
- 2 teaspoons smoked paprika
- 1-2 cups cashew milk or milk of choice, unsweetened
- salt to taste
- black pepper to taste
Optional Garnishes
- vegan bacon bits
- green onion or chives or parsley
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.
Notes
- Use a kitchen scale or about 8 medium Yukon Gold potatoes for consistent texture.
- Start with 1 cup of plant milk and add more to adjust soup thickness.
- An immersion blender is recommended to puree soup safely and efficiently.
- Leftover soup keeps refrigerated for 3-4 days and freezes well for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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