Instant Pot Vegan Potato Leek Soup
This Instant Pot Vegan Potato Leek Soup is silky, comforting, and naturally creamy—without any dairy. Made quickly in the pressure cooker with simple plant-based ingredients, it delivers classic potato leek flavor with a smooth texture and zero fuss. Perfect for cozy dinners, meal prep, and healthy comfort food.
Ingredients
- Main Ingredients
- 3 medium leeks white and light green parts only, sliced and well washed
- 1½ pounds Yukon Gold potatoes peeled and cut into chunks
- Seasonings Sauces, or Flavor Base
- 2 tablespoons olive oil
- 2 cloves garlic minced (optional)
- ¾ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme or 1 bay leaf
- Pantry Staples
- 4 cups low-sodium vegetable broth
- ½ cup unsweetened plant milk oat, cashew, or almond
- 1 –2 teaspoons lemon juice or apple cider vinegar
Instructions
- Set the Instant Pot to Sauté (Normal). Add olive oil.
- Add leeks with a pinch of salt and sauté 5–7 minutes, stirring often, until very soft but not browned.
- Add garlic (if using) and cook 30 seconds until fragrant.
- Add potatoes, vegetable broth, and thyme or bay leaf. Stir well.
- Lock the lid, set valve to Sealing, and cook on High Pressure for 8 minutes.
- Allow 10 minutes natural pressure release, then carefully quick-release remaining pressure.
- Remove thyme or bay leaf.
- Blend soup until smooth using an immersion blender (or carefully in batches).
- Stir in plant milk and lemon juice. Taste and adjust seasoning.
- Let rest 5 minutes before serving.
Notes
- Do not brown the leeks—gentle sauté keeps the soup sweet and smooth.
- Blend just until smooth to avoid gummy potatoes.
- Acid (lemon or vinegar) is key to balancing the potatoes’ richness.