This Instant-Pot potato-leek soup is incredibly comforting and super easy to make thanks to the pressure cooker. It's creamy, smooth and just perfect for a cozy lunch or even as a light dinner.
It's really hard to beat a cozy and delicious bowl of soup on a cold day, and this Instant Pot potato leek soup is a streamlined version of a beloved classic.
It's a very simple recipe that I like to make whenever I have extra leeks or potatoes on hand.
It's also fuss-free thanks to the Instant Pot. All it takes is about 15 minutes of prep time, and then you can forget about it until it's time to blend and enjoy.
Why you'll love this Instant Pot potato leek soup
- It's super easy to make with very simple ingredients
- Budget-friendly while still feeling like a cozy treat
- Perfect for a hearty lunch on a cold day
Ingredient notes
Leeks - You'll need about 4 medium leeks for this soup, but this isn't a hard-and-fast quantity. Use more if you have it, but you should have at least 1 pound of sliced leeks.
Potatoes - You can use just about any kind of potato in the soup, but it's best to go with a white variety, such as Russet, Yukon Gold, Maris Piper or any other kind of mashing potato.
Plant-based butter - This is what makes the creamy base of the soup. If you don't have it, you can use olive oil to sauté the leeks.
Thyme - I love a bit of fresh thyme to add a herby, slightly earthy flavor.
Vegetable stock - Use your favorite here. I typically go for low sodium because I can easily control the saltiness of the soup.
Plant-based cream - Any kind of vegan cream works here. I generally go for an oat-based cream, but almond or cashew are both solid options.
Nutritional yeast - This is to give the soup that slightly cheesy finish.
Pro tip
The ratio of leeks, potatoes and stock should give your soup a perfect consistency, but if you'd like it thicker, you can add more potatoes.
How to make potato leek soup in the Instant Pot
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Heat the Instant Pot on Sauté, melt the plant-based butter, then add the leeks, onion and garlic. Cook for a few minutes until softened.
Add the potatoes, thyme, salt, pepper and vegetable stock. Stir well, scraping up any bits from the bottom.
Lock the lid, set the valve to sealing and pressure cook on High for 7 minutes. Carefully release the steam when it's done.
Blend the soup until smooth, then stir in the plant-based cream and nutritional yeast. Taste, adjust the seasoning and serve hot.
Substitutions and variations
- If you're short on leeks, you can use some extra onion instead. The flavor will be slightly less delicate and a bit sweeter, but it will still work well.
- If you don't have fresh thyme, use half a teaspoon of dried thyme or a mix of dried thyme and oregano.
- You can use the creamy top of a can of full-fat coconut milk instead of shop-bought plant-based cream.
Helpful tips for the best vegan potato leek soup
- Make sure you deglaze your Instant Pot before pressure cooking to remove any brown bits that may be stuck on the bottom. This is the best way to prevent a burn message.
- Don't cut your potatoes into very small pieces because they will release too much starch and cause the soup to have a gluey texture.
- This soup pairs great with a bit of crusty bread on the side or you can serve it with your favorite grilled cheese sandwich.
Leftovers and storage
- This soup is excellent for meal prep because leftovers taste delicious. It will keep well in the fridge for up to three days in an airtight container.
- Reheat the soup gently on the stove until warmed through. You can also use the microwave in short bursts.
- The soup freezes well in a sealed container for up to three months. Defrost overnight in the fridge and then reheat thoroughly as above.
More easy vegan Instant Pot recipes
If you've tried this Instant Pot potato leek soup recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
Want more recipe inspiration? You can find me on Instagram, Facebook and Pinterest.
Instant Pot Potato Leek Soup
Ingredients
- 2 tablespoons plant-based butter
- 4 medium leeks, white and light green parts only, sliced
- 1 small onion, diced
- 2 large garlic cloves, finely chopped
- 2 pounds (900 g) potatoes, peeled and cubed
- 1 tablespoon fresh thyme, chopped
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 cups (1000 ml) vegetable stock
- 1 cup (250 ml) plant-based cream
- 2 tablespoons nutritional yeast
Instructions
- Start the Instant Pot on "Sauté" and allow it to heat up. Once hot, melt the plant-based butter, then add the sliced leeks, onion and garlic. Cook for 3-5 minutes until slightly softened.2 tablespoons plant-based butter4 medium leeks1 small onion2 large garlic cloves
- Add the potatoes, thyme, salt, ground black pepper and vegetable stock. Stir to combine, scraping off the bottom of the pot as you go.2 pounds potatoes1 tablespoon fresh thyme½ teaspoon salt¼ teaspoon freshly ground black pepper4 cups vegetable stock
- Lock the lid, set the valve to sealing and pressure cook on High for 7 minutes. When the time is up, turn the Instant Pot to Venting and release the steam.
- Use an immersion blender to blend the soup until smooth. You can also transfer the soup to a full-size blender if needed.
- Stir in the plant-based cream and nutritional yeast, then taste and adjust seasoning before serving.1 cup plant-based cream2 tablespoons nutritional yeast
Notes
- It's very important to clean leeks well because they may hide dirt inside their layers. I start by cutting off the dark green part and then slice the leak lengthwise in half before cleaning it thoroughly under running water.
- If you don't have an immersion blender, you can transfer the soup to a regular countertop one and blend until smooth, then transfer it back into the pot.
WeCaters
Paris, your Instant Pot Potato Leek Soup on Vegan Cocotte is a brilliant plant‑based comfort food! I love how this creamy vegan soup makes weeknight meals effortless with simple wholesome ingredients. The pressure‑cooked potatoes and sautéed leeks blended with plant‑based cream make it perfect for cozy lunches or dinners, and your clear instructions make it easy for both beginners and seasoned home cooks. I can’t wait to make this nourishing soup!