Instant Pot Potato Leek Soup (Vegan)
Equipment
- instant pot
Ingredients
- 4 medium leeks dark green stems and root end removed
- ½ large white onion chopped (or yellow onion)
- 2 tablespoon 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
- ½ cup canned coconut milk use heavy cream if you are not on a vegan diet
- 2 teaspoon salt more or less according to your taste
- ½ teaspoon freshly ground pepper
- Chives chopped (to garnish)
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. 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.
Recipe Notes
Nutrition
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