Instant Pot Potato Leek Soup is the vegan version of a French classic (vichyssoise). It is simple, super creamy, and satisfying like our Instant Pot French Onion Soup. It is one of those easy dinners that you can serve either cold or hot, depending on the season.
Do you love creamy soups? This one-pot vegan vichyssoise is simply one of the best soups you’ll ever have. It’s not only super flavorful, but it’s also mess-free!
You can serve it cold in the summertime or hot in the winter. I love to drizzle mine with extra virgin olive oil and serve with hard-crusted bread or this Irish soda bread.
If you enjoy making soups and other dishes in the Instant Pot, find out more about how a pressure cooker works.
Ingredients and Substitutions for Vegan Potato Leek Soup
- Leeks – Make sure to discard the root end and the dark green stems and then cut the white and pale green parts into rings. Clean to remove any dirt and pat dry before sautéing. Use any leftovers to make this Polish leek salad.
- Onion – It adds extra flavor. Use either white or yellow onion.
- Russet potatoes – they are high starch and ideal for mashing or blending. They make this soup dense and creamier! Our soup requires no flour or roux to thicken. It is gluten-free!
- Olive oil – If you are not on a vegan diet, you can replace it with part oil and part butter.
- Vegetable broth – The classic vichyssoise uses chicken stock. If not on a vegan diet, you can use either or this chicken broth.
- Coconut milk – The traditional vichyssoise recipe uses heavy cream that has a more subtle flavor than coconut cream. Again if you are not on a dairy-free/vegan diet, use the cream instead.
- Seasonings – I used salt and pepper but you can add garlic powder or other of your choice.
- Chives – Use chopped fresh chives to garnish out Instant Pot potato leek soup on top.
What are leeks?
Leeks look like a giant scallion. If you don’t know, they are related to scallion, onions, garlic, and shallots.
However, they have a subtly sweet flavor if compared to their mentioned relatives. Yes, you can use leeks instead of onions in a recipe or add them together for extra flavor!
Leeks are low carb and grown in very deep soil – this is why you can easily find dirt trapped between their layers.
How to Cut Leeks
Trim the root off and discard.
Then, cut your leeks as pictured below:
- Cut off the dark green reedy top and either throw it away or use it to make vegetable stock or broth.
- Finely slice the white end.
- Peel off reedy outer layers (and the pale green part) and then finely slice to make our potato leek soup.
How to Clean Leeks
There is more than one to clean leeks properly.
My favorite way is this:
- After slicing leek into rings, submerge the rings or sliced leeks in a bowl of cold water.
- Make sure to give stir or shake to remove any soil or grit between the layers.
- Then, allow the leeks to sit in the water for about 3-5 minutes. Then drain the water and pat dry the leek rings with a paper towel.
Best Types of Potatoes for Vegan Potato Leek Soup in the Instant Pot
Our instant pot potato leek soup doesn’t require flour or roux as a thickening agent. It relies on the potatoes to achieve its creamy texture and also on the ratio of veggies and liquids (broth and milk) to get its thick consistency.
The best type of potatoes to make this soup is starchy potatoes such as russet. They are high starch, dense, and soft.
If you cannot find them, use all-purpose potatoes instead — such as Yukon Gold. They have medium-starch content and fall between starchy and waxy potatoes. Just decrease the amount of liquids for the soup if needed.
Make sure to avoid waxy potatoes (e.g. red skin, fingerling, and new potatoes) that contain lower starch content and a waxy texture. They will make the soup thin and not as creamy.
How to Make Instant Pot Potato Leek Soup
- Discard the root end and the dark green reedy top. Slice the white stem and then peel and slice the pale green area of the stem. Soak the rings in a bowl of cold water for 3-5 minutes and shake or stir well to remove all grit. Drain the water and pat dry the rings with a paper towel.
- Press the sauté button of your Instant Pot and let it heat for 3-5 minutes. Add the oil and cook the leeks and onion until softened about 4-5 minutes. Stir now and then! SEE PIC. 1
- Stir in the potatoes, broth, salt, and pepper.
- Lock the lid, turn the valve to sealing, and cook on high pressure for 10 minutes. Release the pressure quickly! SEE PIC. 2
- Using an immersion blender or a kitchen blender, blend the soup with coconut milk until smooth and creamy. If needed, adjust the salt and pepper. SEE PIC. 3
- Serve either hot or cold, depending on the season. Drizzle a hint of extra virgin olive oil on top and garnish with chopped chives. Pair potato leek soup with hard-crusted bread.
Can I freeze it?
Yes! Freeze our Instant Pot potato leek soup into portions either in a freezer container or bags for up to 2 months. Defrost it overnight in the fridge and heat it up slowly on the stove until hot. If the coconut milk breaks apart, transfer the soup to a blender and blend until homogeneous and smooth.
Store this vegan potato leek soup in an airtight container in the fridge for up to 3 days.
Other soup recipes to enjoy:
- Instant Pot Chili
- Chicken Tortilla Soup in the Instant Pot
- Cabbage Soup Diet Recipe
- Norwegian Fish Soup
- Vegan Pumpkin Soup
- Panera Autumn Squash Soup
PIN & ENJOY!
Instant Pot Potato Leek Soup (Vegan)
- instant pot
- 4 medium leeks dark green stems and root end removed
- 1/2 large white onion chopped (or yellow onion)
- 2 tbsp olive oil
- 2 medium russet potatoes scrubbed, peeled and cut into cubes
- 2 ¾ cups vegetable broth or stock use chicken broth if you are not on a vegan diet
- 1/2 cup canned coconut milk use heavy cream if you are not on a vegan diet
- 2 tsp salt more or less according to your taste
- ½ tsp freshly ground pepper
- Chives chopped (to garnish)
- Discard the root end and the dark green reedy top. Slice the white stem, and then peel and slice the pale green area of the stem. Soak the leek rings in a bowl of cold water for 3-5 minutes and shake or stir well to remove all grit. Drain the water and pat dry the rings with a paper towel.
- Press the sauté button of your Instant Pot and let it heat for 3-5 minutes. Add the oil and cook the leeks and onion until softened (about 4-5 minutes). Stir now and then!
- Stir in the potatoes, broth, salt, and pepper.
- Lock the lid, turn the valve to sealing, and cook on high pressure for 10 minutes. Release the pressure quickly!
- Using an immersion blender or a kitchen blender, blend the soup with coconut milk until smooth and creamy. If needed, adjust the salt and pepper.
- Serve either hot or cold, depending on the season. Drizzle a hint of extra virgin olive oil on top and garnish with chopped chives. Pair with hard-crusted bread.