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Instant Pot Potato Leek Soup Recipe

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4.2 from 43 reviews

A creamy and comforting Instant Pot Potato Leek Soup that combines tender leeks, potatoes, and fresh thyme in a flavorful vegetable broth. This vegan soup is enriched with plant-based cream and nutritional yeast for a cheesy, savory finish, making it a perfect quick and nourishing meal for any day.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Aromatics

  • 4 medium leeks (white and light green parts only, sliced)
  • 1 small onion (diced)
  • 2 large garlic cloves (finely chopped)
  • 2 pounds potatoes (peeled and cubed)
  • 1 tablespoon fresh thyme (chopped)

Liquids and Fats

  • 2 tablespoons plant-based butter
  • 4 cups vegetable stock
  • 1 cup plant-based cream

Seasonings

  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons nutritional yeast

Instructions

  1. Sauté Aromatics: Start the Instant Pot on the “Sauté” setting and allow it to heat up. Once hot, melt the plant-based butter, then add the sliced leeks, diced onion, and chopped garlic. Cook for 3-5 minutes until the vegetables are slightly softened and fragrant.
  2. Add Potatoes and Seasonings: Add the peeled and cubed potatoes, chopped fresh thyme, salt, freshly ground black pepper, and vegetable stock to the pot. Stir everything together, making sure to scrape the bottom of the pot to loosen any flavorful bits.
  3. Pressure Cook: Lock the lid on the Instant Pot, set the valve to sealing, and cook on High Pressure for 7 minutes. When the cooking time is up, carefully turn the valve to Venting to release the steam safely.
  4. Blend the Soup: Use an immersion blender directly in the pot to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
  5. Finish and Serve: Stir in the plant-based cream and nutritional yeast, then taste the soup and adjust seasonings with additional salt or pepper if needed. Serve hot for a cozy, delicious meal.

Notes

  • Use only the white and light green parts of the leeks to avoid bitterness.
  • Peeling potatoes helps achieve a smoother texture but can be skipped for a more rustic soup.
  • Nutritional yeast adds a cheesy flavor while keeping the soup vegan.
  • Plant-based butter and cream maintain the recipe’s vegan nature; dairy substitutes can be used if preferred.
  • If the soup is too thick after blending, thin it out with additional vegetable stock or water.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently on the stovetop or microwave, stirring occasionally.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Vegetarian, Vegan-friendly
  • Diet: Vegan

Find it online: https://allyumcooks.com/instant-pot-potato-leek-soup-recipe/