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bread dipped in potato leek soup
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5 from 1 vote

Instant Pot Potato Leek Soup (Vegan)

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.
Course:Main Course
Keywords:leeks, potato, quick, soup recipe
Prep Time 10 minutes
Cook Time 10 minutes
Pressurizing + release 6 minutes
Total Time 26 minutes
Servings 6 people
Calories190 kcal
Cost $ 1.00 per person


  • 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.

Recipe Notes

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.  


Calories: 190kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 794mg | Potassium: 471mg | Fiber: 3g | Sugar: 4g | Vitamin A: 991IU | Vitamin C: 12mg | Calcium: 51mg | Iron: 2mg
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