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.
– 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.