Name: Instant Pot Potato Leek Soup
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
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) *See note); 3-4 cloves garlic (, minced); 3/4 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/2 teaspoon ground coriander; 5 small (2 pounds) russet potatoes (, peeled and chopped ); 4 cups vegetable broth (, low sodium); 2 bay leaves; 1 teaspoon salt (, more to taste); Fresh ground pepper (, to taste); 1 cup canned coconut milk (, shaken well (or any unsweetened non-dairy milk))

What are leeks?

They look like a giant scallion which they are related to, along with onions, garlic, and shallots. However, they have a delicate and subtly sweet flavor compared to their counterparts. You can use them to replace onion in a recipe or use them in conjunction for an extra layer of flavor.

Leeks are grown in very deep soil and more is piled on top to keep them tender. This will trap lots of dirt between their layers, so make sure to clean them thoroughly to avoid sandy soup.

Two black bowls filled with Instant Pot Potato Leek Soup and topped with coconut milk and chives. Striped napkins and spoons on the side.

How to make Instant Pot Potato Leek Soup

(full ingredient amount in recipe card below)

3 process photos of sautéing leeks, onions, and garlic than adding broth.

Sauté the leeks and onions until softened using the sauté feature.

Add the garlic, thyme, rosemary, and coriander. Sauté until fragrant.

Cancel the sauté feature and add the potatoes, vegetable broth, bay leaf, salt, and pepper. Close and secure the lid, then set timer for 6 minutes on high pressure.

3 process photos of fully cooked potato leek soup in the instant pot, pouring cream and blending.

Once the timer beeps and the float valve goes down, you can open the lid. Remove the bay leaves.

Add the coconut milk.

Blend until creamy and smooth using an immersion blender (or regular blender). Taste for seasoning and add more if needed.

Ladle filled with vegan potato leek soup.

Can I freeze it?

Absolutely, it freezes really well! Just leave the coconut milk out of the portion you'll be freezing. When you're ready to make the soup, defrost it overnight in the fridge and heat it up slowly on the stove. Add the coconut milk when it's fully heated.

More soup recipes to enjoy

I love to hear from you

If you make this Instant Pot Potato Leek Soup, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.