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This Instant Pot Potato Leek Soup is rich, creamy, and satisfying! It's perfect for weeknights and it will be on your table in no time!
I've been meaning to share an Instant Pot version of my Vegan Potato Leek Soup for some time now. To date, it's the most popular recipe on the blog and I get many requests on how to make it in the IP. Well, it was ridiculously easy to adjust and I'm super happy with the results.
I love my Instant Pot and use it a ton, especially for busy weeknight meals. It takes the maintenance out of cooking and keeps you out of the kitchen. I use it for dry beans, legumes, rice dishes, soups, stews, vegan yogurt, steel-cut oats, and the best Instant Pot Mushroom Risotto, ever!
I have this 6-Quart Instant Pot Duo Plus with 9-in-1 Function. It's the perfect size for my recipes and countertops.
What are leeks?
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.
How to make Instant Pot Potato Leek Soup
(full ingredient amount in recipe card below)
- 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.
- 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.
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
- Vegan Corn Chowder
- Instant Pot Yellow Split Pea Soup
- Vegan Ajiaco (Colombian Potato Soup)
- Chickpea Curry Soup
- Vegan Cauliflower Soup
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.
Instant Pot Potato Leek Soup
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
- ¾ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ 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)
Recommended Equipment
- Pressure Cooker
Instructions
- Turn on the sauté feature of your Instant Pot and add the oil. When heated, add the leeks and onions. Sauté until softened, about 4-6 minutes.
- Add the garlic thyme, rosemary, and coriander. Sauté until fragrant, about 30-60 seconds.
- Cancel the sauté function. Now add the potatoes, vegetable broth, bay leaf, salt, and pepper. Close and secure the lid. Turn the steam release handle to the Sealing position. Push the Pressure Cooker (Manual Setting) button to high pressure and set the time to 6 minutes by using the + or - button.
- The cooker will beep when the time is up. Carefully turn the steam release handle to the Venting position (It will loudly spurt out lots of steam and some water). Once the Float Valve goes down you can open the lid.
- Remove the bay leaves and add the coconut milk (shake can first). Using an immersion blender (or regular blender), blend until creamy and smooth. Taste for seasoning and add more if needed. If the soup is too thick for your taste, you can add a small amount of vegetable broth to thin it out. See notes for topping ideas.
Notes
- Cleaning Leeks: leeks can be very dirty inside the layers because they are grown in deep soil. To clean thoroughly, cut off the dark green part and discard (or save for stock). Cut off the roots, and slice the stalk lengthwise in half. Now slice the leek into pieces. Place in a small bowl of water and swish around to release the dirt. Place in a colander and drain well.
- Topping Ideas: swirled coconut milk, fresh-cracked pepper, squeeze of lemon, fresh-cut chives, or green onions.
- The cook time doesn't include the Instant Pot preheating time. This can take 8-12 minutes and takes place after you seal the pot and set the timer.
- Don't have an Instant Pot? No worries, you can make my stovetop version HERE.
Jackie g
Delicious soup!! Would 10/10 make again. I added quite a bit more garlic, and instead of coconut milk used ~1/2 c soy milk as I had it available.
Thank you!
Melissa Huggins
Hi Jackie, thank you for the feedback! I am glad you liked it and made the necessary substitutions to make this recipe work for you. 🙂
Amy in NJ
Fabulous!!
Melissa Huggins
Thank you, Amy! 🙂
Lilly
This was super easy and so tasty. I didn't have coconut milk so I substituted for a few tablespoons of tahini and it totally worked. Delicious!!
Melissa Huggins
Hi Lilly, thanks for the feedback! 🙂 That is a great sub, I am glad you made it work.
Donna Bigley
Was wondering why you can’t freeze it with coconut milk?
Melissa Huggins
Hi Donna, I usually leave it out just in case, but I have frozen it before without an issue. It might depend on the brand of coconut milk used. If possible, I would leave it out and add it to the reheat. I hope this helps. Thanks for stopping by 🙂
Jesse Larsen
I am nightshade free so I made this soup in my new instant pot using yams instead of potatoes and it was fabulous!!! Thanks so much. I can't wait to try more of your recipes.
Melissa Huggins
Hi Jesse, I am glad it worked out with the yams. Sounds delish! Thank you for giving it a try 🙂
Nat
Sounds great! But I'm not a fan of coconut. Do you taste it in the soup?
Thanks in advance.
Melissa Huggins
Hi Nat, I don't detect it at all, but if you're super sensitive to the taste of coconut, you can use any unsweetened vegan cream. I like to use cashew cream too. 🙂
Jason
I loved this soup! I added a lil celery and carrot, nutritional yeast, and dried mustard for extra color and flavor. Easily one of my favorite soups I've ever made. As a side note, I'm way too lazy to make "cheeze sauce" just for mac and cheeze, but I spooned some of this leftover potato soup over some cooked pasta and call it what you want but it was delicious!
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Hi Jason! We're so happy to hear that you loved the recipe - and such a unique way to use the leftovers! Love it! Thanks for stopping by 🙂
Becky Burke
Extremely easy & oh so good. We all love it ❤️ Yum !
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Hi Becky! We are so happy to hear that you all loved the recipe! Thanks for giving it a try 🙂
Courtney
Nice recipe
Next time I will maybe not blend so much .
I like a little potato’s left in my soup but had none
Also is there anyway to get it a little thicker? My 4 year old LOvED it
But I’d like mine a little thicker . Any suggestions ?
Melissa Huggins
Hi Courtney, thank you for giving it a try. You can add 1-2 more potatoes to the recipe and that should thicken it nicely. 🙂
stella
This was absolutely amazing. So, so good!
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Hi Stella! We're so happy to hear that you loved the soup! Thanks so much for stopping by 🙂
PAM
Easy, tastes great. I add mushrooms for more vegetables. Great recipe because of the sautéing of the leeks, onions, fragrant spices which seems to release the flavors. Also, I would never know what spices to use so I appreciate the recipe. I have made it as a broth soup, and with the immersion blender, Both great
Char L
Such a simple recipe to follow and using simple ingredients. I enjoyed the addition of coconut milk to give the soup a bit more body. I took the advice of adding a bit of lemon, chili flakes and cayenne. I topped it with herbs but would also like it with a dab of pesto.
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Hi Char! We're so glad to hear that you like the soup and found the recipe easy to follow 🙂 Thanks so much for stopping by!
Melanie
Best soup I’ve ever tasted!
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Hi Melanie! We're so happy to hear that - what a compliment! Thanks for trying it out 🙂
Gabriela
This is the best potato leek soup I've ever had! When I got an instant pot (finally) this is the first recipe I made and it did NOT disappoint! So creamy and the flavour is perfect and it made enough lunches for the week. 10/10 will be making it again soon.
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Hi Gabriela! We're so glad you loved it! Thanks for stopping by 🙂
Janette Allen
I made this soup last week. It is absolutely delicious. I did not blend, I just mashed it with a potato masher. Its real comfort food, definitely a 5 star. I liked it that way. I added parsley on top. We had it for several meals and I shared it with an elderly shut in. It was a huge success. I am about to make it again for a family whose husband and father is going through chemo. They are trying to be vegan.
love it!
Janette
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Hi Janette! Thank you so much for trying out the recipe and sharing it with so many special people. We are so happy that it was a hit with everyone 🙂 Wishing you and your loved ones all the best!
Ann Carter
This soup is so delicious! It is the very first thing I made in my new Insta pot!. I used an immersion blender to make it creamy but I
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Hi Ann! We are so happy you loved the recipe, thanks for giving it a try 🙂