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Instant Pot Vegan Potato Leek Soup

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 5 Servings
Calories: 275 kcal
Course: Soup
Cuisine: American , Canadian

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

Instructions

Instant Pot Instructions
    Cup of Yum
  1. 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.
  2. 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
  1. 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.
  2. 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.
  3. 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

  • 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

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

% 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.