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–+ servings
American dish with bread on the side

Instant Pot Potato Leek Soup

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.
5 from 1 vote
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Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 484kcal
Author: Paris | Vegan Cocotte

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 butter
    4 medium leeks
    1 small onion
    2 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 potatoes
    1 tablespoon fresh thyme
    ½ teaspoon salt
    ¼ teaspoon freshly ground black pepper
    4 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 cream
    2 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.

Nutrition

Calories: 484kcal | Carbohydrates: 66g | Protein: 12g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 1528mg | Potassium: 1248mg | Fiber: 12g | Sugar: 10g | Vitamin A: 2073IU | Vitamin C: 61mg | Calcium: 133mg | Iron: 5mg