INSTANT POT POTATO LEEK SOUP (VEGAN)
THAT ANYONE CAN COOK
Instant Pot Potato Leek Soup is the vegan version of a French classic (vichyssoise). It is simple, super creamy, and satisfying. It is one of those easy dinners that you can serve either cold or hot, depending on the season.
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.
Ingredients – Dark green stems and root end removed – Large white onion chopped (or yellow onion) – Olive oil – Russet potatoes
Instructions 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.
– 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. – 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.
Recipe Notes Freeze our Instant Pot potato leek soup into portions either in a freezer container or bags for up to 2 months.
FOR THE COMPLETE RECIPE OF INSTANT POT POTATO LEEK SOUP