Vegan Potato and Leek Soup (Instant Pot & Stove)

Warm up with this easy and tasty vegan potato and leek soup! Make it quickly on the stovetop or make it even faster in the Instant Pot!

Whenever it’s rainy or cold (or both!), nothing makes me happier than a hot bowl of flavorful soup. This soup is so creamy and hearty using a mixture of potatoes and coconut cream as a base, and it’s so flavorful thanks to the cooked leeks!

Make this simple vegan potato and leek soup with just 6 ingredients! Let it simmer slowly on the stove or quickly place it on your kitchen table using the Instant Pot!

Why you will love this recipe

  • Hearty and comfortable – This soup is cozy, warm and thick! This will warm you up in no time!
  • Vegan and gluten-free – Believe it or not, this soup is creamy, rich and luxurious without dairy or gluten!
  • Simple recipe – Only 6 ingredients total! Prepare, simmer, mix and enjoy!

What you need for this recipe

ingredients with labels.
  • Russet Potatoes – I have seen many people make this recipe with Yukon Gold potatoes. These will also work, but may result in a different texture than roux.
  • Leeks – Use trimmed leeks, cutting off the dark green, fibrous ends. Make sure to wash them well once chopped.
  • Coconut cream – Canned coconut cream usually found in the Asian/International section of a grocery store. It’s not the same as coconut cream, which is much sweeter. If you can’t find coconut cream, canned full-fat coconut milk should also work.
  • Onion – I recommend using white onion. Yellow or sweet onions also work.
  • Garlic – Minced or sliced ​​fresh garlic.
  • Broth – To stay vegan, use a low-sodium vegetable broth. Other forms of broth work great, but it’s up to you!
  • Vegan Butter – Replace it with regular butter or olive oil.
  • Dried thyme – Fresh thyme can be used as a substitute, but be sure to chop it or simmer it whole, then remove it before blending.

How to make this recipe

Step 1: prepare the ingredients

Start by preparing the minced garlic, finely dice the onion, peel and cut the potatoes into large 2-3 inch pieces.

If you have whole leeks, cut off the base and dark green parts.

Cut the trimmed leeks lengthwise, then cut them into small half-moon pieces.

Place all the leek pieces in a large bowl, rinse and drain thoroughly until all dirt is removed from the leeks.

chopped leeks in a glass bowl with water.

Open the can of coconut cream and use a spoon to scoop out the cream, do not throw the can upside down. Leave the excess clear liquid in the can.

Step 2: Cooking/Pressure Cooking

Heat a large Dutch oven over medium-low heat OR sauté the Instant Pot.

Melt the butter or vegan oil in the pan, then add the leeks and sweat them with the minced garlic until soft.

Use a spoon or tongs to remove half of the sautéed leeks. Put aside.

Add the diced onion and dried thyme and sauté until the onion is translucent. about 1 minute.

Add 4 cups of vegetable stock or stock and the chopped potatoes. Stir gently just to combine.

Turn off the sauté function if using the Instant Pot.

Close the lid of the Instant Pot, set the valve to airtight, then pressure cook on high for 2 minutes. It will take approximately 5 minutes to build pressure, then the 2 minutes will count down.

Once the 2 minutes are up, press Cancel and allow the pressure to release naturally for 5 minutes (set a timer). Then, manually release the remaining pressure by switching the valve to ventilation.

If using a Dutch oven, simply bring the contents to a gentle boil or simmer for 30-45 minutes, until the potatoes are cooked through and tender.

Step 3: Finishing Touches

Once the contents of the soup are cooked, blend everything with a hand blender (except the reserved leeks).

If you don’t have an immersion blender, gradually transfer to a blender and blend until smooth (you may need to do this in batches).

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