Instant Pot Potato Leek Soup Recipe
This creamy and comforting Instant Pot Potato Leek Soup is an easy, vegan-friendly recipe perfect for a cozy meal. Made with tender potatoes, aromatic leeks, and infused with herbs like thyme and rosemary, it’s blended to silky smooth perfection using coconut milk for a rich, dairy-free finish. Ready in just under 30 minutes, this soup is a delicious and nourishing option for all seasons.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 5 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegan
Ingredients
Base Ingredients
- 2 tablespoons grapeseed oil (or preferred oil, vegan butter works too)
- 1 small onion, diced
- 3 medium leeks, cleaned well & sliced (white & light green part only)
- 3-4 cloves garlic, minced
Herbs & Spices
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground coriander
- 2 bay leaves
- 1 teaspoon salt, more to taste
- Fresh ground pepper, to taste
Main Ingredients
- 5 small (2 pounds) russet potatoes, peeled and chopped
- 4 cups low sodium vegetable broth
- 1 cup canned coconut milk, shaken well (or any unsweetened non-dairy milk)
Instructions
- Sauté Aromatics: Turn on the sauté feature of your Instant Pot and add the grapeseed oil. Once heated, add the diced leeks and onions. Sauté for about 4-6 minutes until they soften and become fragrant.
- Add Garlic and Herbs: Add the minced garlic, dried thyme, rosemary, and ground coriander to the pot. Continue to sauté for 30-60 seconds until the spices release their aroma.
- Add Main Ingredients and Pressure Cook: Cancel the sauté function. Add the peeled and chopped potatoes, vegetable broth, bay leaves, salt, and freshly ground pepper into the Instant Pot. Secure the lid and ensure the steam release handle is in the Sealing position. Select the Pressure Cooker (Manual) setting, set to high pressure, and set the timer to 6 minutes.
- Release Pressure and Open Lid: When the cooker beeps signaling the end of cooking, carefully turn the steam release handle to the Venting position to quickly release steam. Once the float valve drops, open the lid safely.
- Blend the Soup: Remove the bay leaves. Add the shaken coconut milk to the pot. Use an immersion blender to blend the soup until creamy and smooth. Alternatively, transfer the soup in batches to a regular blender if preferred.
- Adjust Seasoning and Consistency: Taste the soup and add additional salt or pepper if needed. If the soup is too thick for your preference, stir in a small amount of vegetable broth to thin it out. Optionally, garnish as desired and serve warm.
Notes
- Make sure to clean the leeks thoroughly to remove any grit; use only the white and light green parts for best flavor and texture.
- For topping ideas, consider chopped chives, fresh parsley, a drizzle of olive oil, or vegan sour cream alternatives.
- You can substitute grapeseed oil with olive oil or any neutral oil of your choice.
- If you don’t have an immersion blender, carefully blend the soup in batches in a regular blender until smooth.
- This recipe is naturally vegan and gluten free as long as you use a suitable vegetable broth.
