• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Huggs
  • Home
  • Search
  • Recipes
  • About Me
  • Sign up!
  • Contact Me
  • Privacy Policy
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact Me
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact Me
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Thanksgiving

    Instant Pot Potato Leek Soup

    February 8, 2019 By Melissa Huggins / 70 Comments

    • Facebook
    • Twitter
    • Yummly

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    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! 

    two black bowls of instant pot potato leek soup topped with coconut cream and chives.

    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.

    Table of Contents

    • What are leeks?
    • How to make Instant Pot Potato Leek Soup
    • Can I freeze it?
    • Instant Pot Potato Leek Soup

    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

    • 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.

    Two black bowls filled with instant pot potato leek soup. Lemon wedge and chives on the side.
    Print Recipe Pin Recipe Rate this Recipe
    5 from 52 votes

    Instant Pot Potato Leek Soup

    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! 
    Prep Time20 mins
    Cook Time6 mins
    Total Time26 mins
    Course: Soup
    Cuisine: American, Vegan
    Servings: 5 people
    Calories: 364kcal
    Author: Melissa Huggins

    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
    Prevent your screen from going dark

    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. 

    Nutrition

    Calories: 364kcal | Carbohydrates: 44g | Protein: 9g | Fat: 13g | Saturated Fat: 11g | Sodium: 432mg | Potassium: 1116mg | Fiber: 4g | Sugar: 5g | Vitamin A: 890IU | Vitamin C: 18.8mg | Calcium: 77mg | Iron: 4mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

    Vegan Huggs Weekly Newsletter

    Receive the tastiest vegan recipes straight to your inbox! Join now and get my Fan Favorites ebook FREE!

    More Vegan Thanksgiving Recipes

    • Sliced pumpkin bread on a cooling rack.
      Vegan Pumpkin Bread
    • two pieces of vegan cornbread on a white plate
      Easy Vegan Cornbread
    • Wood cutting board with cheese, crackers, almonds and vegan pepperoni.
      Vegan Pepperoni
    • close up view of stuffed butternut squash on a serving platter.
      Stuffed Butternut Squash
    • Facebook
    • Twitter
    • Yummly
    melissa

    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Jackie g

      January 31, 2022 at 3:07 pm

      5 stars
      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!

      Reply
      • Melissa Huggins

        February 01, 2022 at 11:14 am

        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. 🙂

        Reply
    2. Amy in NJ

      January 09, 2022 at 4:46 pm

      5 stars
      Fabulous!!

      Reply
      • Melissa Huggins

        January 11, 2022 at 9:47 am

        Thank you, Amy! 🙂

        Reply
    3. Lilly

      December 05, 2021 at 4:31 pm

      5 stars
      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!!

      Reply
      • Melissa Huggins

        December 08, 2021 at 10:55 am

        Hi Lilly, thanks for the feedback! 🙂 That is a great sub, I am glad you made it work.

        Reply
    4. Donna Bigley

      November 12, 2021 at 10:54 am

      Was wondering why you can’t freeze it with coconut milk?

      Reply
      • Melissa Huggins

        November 12, 2021 at 11:52 am

        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 🙂

        Reply
    5. Jesse Larsen

      November 11, 2021 at 8:53 pm

      5 stars
      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.

      Reply
      • Melissa Huggins

        November 13, 2021 at 6:58 am

        Hi Jesse, I am glad it worked out with the yams. Sounds delish! Thank you for giving it a try 🙂

        Reply
    6. Nat

      October 09, 2021 at 5:56 am

      Sounds great! But I'm not a fan of coconut. Do you taste it in the soup?
      Thanks in advance.

      Reply
      • Melissa Huggins

        October 21, 2021 at 11:08 am

        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. 🙂

        Reply
    7. Jason

      September 16, 2021 at 10:19 pm

      5 stars
      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!

      Reply
      • Support @ Vegan Huggs

        September 17, 2021 at 6:58 am

        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 🙂

        Reply
    8. Becky Burke

      March 28, 2021 at 5:03 pm

      5 stars
      Extremely easy & oh so good. We all love it ❤️ Yum !

      Reply
      • Support @ Vegan Huggs

        April 02, 2021 at 7:39 am

        Hi Becky! We are so happy to hear that you all loved the recipe! Thanks for giving it a try 🙂

        Reply
      • Courtney

        July 02, 2021 at 7:29 pm

        5 stars
        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 ?

        Reply
        • Melissa Huggins

          July 03, 2021 at 1:56 pm

          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. 🙂

    9. stella

      March 09, 2021 at 9:52 pm

      5 stars
      This was absolutely amazing. So, so good!

      Reply
      • Support @ Vegan Huggs

        March 12, 2021 at 7:52 am

        Hi Stella! We're so happy to hear that you loved the soup! Thanks so much for stopping by 🙂

        Reply
    10. PAM

      February 27, 2021 at 7:17 pm

      5 stars
      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

      Reply
    11. Char L

      February 13, 2021 at 6:49 pm

      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.

      Reply
      • Support @ Vegan Huggs

        February 19, 2021 at 8:59 am

        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!

        Reply
    12. Melanie

      January 21, 2021 at 6:16 am

      Best soup I’ve ever tasted!

      Reply
      • Support @ Vegan Huggs

        January 22, 2021 at 8:45 am

        Hi Melanie! We're so happy to hear that - what a compliment! Thanks for trying it out 🙂

        Reply
    13. Gabriela

      December 13, 2020 at 7:34 pm

      5 stars
      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.

      Reply
      • Support @ Vegan Huggs

        December 18, 2020 at 11:58 am

        Hi Gabriela! We're so glad you loved it! Thanks for stopping by 🙂

        Reply
    14. Janette Allen

      November 19, 2020 at 4:01 pm

      5 stars
      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

      Reply
      • Support @ Vegan Huggs

        November 20, 2020 at 7:16 am

        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!

        Reply
    15. Ann Carter

      November 17, 2020 at 11:42 am

      5 stars
      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

      Reply
      • Support @ Vegan Huggs

        November 20, 2020 at 7:28 am

        Hi Ann! We are so happy you loved the recipe, thanks for giving it a try 🙂

        Reply
    « Older Comments
    Newer Comments »

    Primary Sidebar

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too!

    More about me →

    • vegan huggs facebook
    • vegan huggs Instagram.
    • vegan huggs pinterest
    • YouTube

    My Most Popular

    • Vegan crab cakes on a white serving plate. Topped with tartar sauce, green onion and paprika.
      Vegan Crab Cakes
    • One slice of vegan quiche on a white plate. Tomatoes in a bowl on the side with full quiche.
      Easy Vegan Quiche
    • closeup view of sesame cauliflower in a bowl.
      Sticky Sesame Cauliflower
    • Horizontal photo of two bowls of vegan potato leek soup.
      Creamy Vegan Potato Leek Soup
    • vegan-cauliflower-casserole-6a-340x340.jpg
      Cheesy Vegan Cauliflower Casserole
    • overhead view of two portobello mushroom steaks on a white plate. Asparagus and potatoes on the side.
      Grilled Portobello Mushroom Steaks

    Footer

    SEEN ON

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Recipe Index

    Newsletter

    Sign Up! for emails and updates

    Contact

    • Contact
    • Subscribe

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Vegan Huggs

    We use cookies to ensure that you have the best experience possible on our website. By continuing on the site you agree to the use of your cookies by www.veganhuggs.com