Vegan Instant Pot Potato Leek Soup

Gear up for St. Patrick’s Day with this vegan Instant Pot potato leek soup. Made with 8 wholesome ingredients, loads of fresh herbs, and ready in 30 minutes.

Close up of potato leek soup topped with fresh thyme.

Why you’ll love it

This soup is one of my personal favorites because it’s so simple and delicious. But there’s more to it than that. Here are just a few reasons why you’re going to love it too.

  • Wholesome
  • Herbaceous
  • Quick
  • Comforting

Instant Pot Soup

Now, this soup is very simple to make whether you make it in the Instant Pot or on your stove top. To prepare it in the Instant Pot simply set it to “Sauté” and se the timer for 10 minutes. Add the olive oil (or vegetable broth if oil-free). Once the oil is hot add the diced onion and cook until translucent, about 5 minutes. When the onions are tender add the minced garlic and sliced leeks. Cook, stirring occasionally to prevent sticking, for an additional 5 minutes.

When the timer goes off add the diced potatoes, vegetable broth, and fresh herbs. The broth should just come up to the top of the potatoes. Do not fill your Instant Pot past the top line. Place the lid on, turn the valve to locked, and hit “Soup”. Set the timer for 18 minutes and relax while your kitchen appliance does all the work for you.

When the soup is done, unlock vent and wait for the pressure valve to release. Carefully remove the lid and add more fresh herbs, salt, and/or pepper if desired. Serve hot with a thick slice of sourdough bread and vegan parmesan cheese.

Stove Top Soup

Don’t have an Instant Pot? No problem! You can still make this simple soup right on your stove top. All you need is a bit more time.

In a large pot over medium-high heat, add the olive oil (or vegetable broth if oil-free). Once the oil is hot add the diced onion and cook until translucent, about 5 minutes. When the onions are tender add the minced garlic and sliced leeks. Cook, stirring occasionally to prevent sticking, for an additional 5 minutes.

When the vegetables are tender, add the diced potatoes, vegetable broth, and fresh herbs. The broth should just come up to the top of the potatoes. Bring the broth to a boil and lower to a simmer. Simmer the soup for 30-40 minutes until the potatoes are tender and just starting to fall apart. The cook time will vary depending on the size of your cubed potatoes.

To serve, add more fresh herbs, salt, and/or pepper if desired. Eat it piping hot with a thick slice of sourdough bread and topped with vegan parmesan cheese.

Either way you make it, it’s fantastic. Warming, comforting, and oh so satisfying. Serve up this Vegan Instant Pot Potato Leek Soup this Saint Patrick’s Day. Or any cold winter’s day for that matter. Enjoy friends!

A bowl of potato leek soup topped with fresh thyme and served with a ripped piece of sourdough bread.

Ingredient Health Benefits

Garlic- phytochemicals

Olive oil-monounsaturated fats, anti-inflammatory, antioxidants

Potatoes- vitamin C, potassium, antioxidants

Rosemary- anitoxidants

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Vegan Instant Pot Potato Leek Soup

Gear up for St. Patrick's Day with this vegan Instant Pot potato leek soup. Made with 8 wholesome ingredients, loads of fresh herbs, and ready in 30 minutes.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Soup
Cuisine: Gluten-Free, Oil-free, Vegan
Keyword: comfort food, easy, fresh herbs, herbs, holiday recipes, Instant Pot, InstaPot, quick, simple
Servings: 4 people
Author: Erin

Ingredients

  • 1 tsp olive oil or vegan butter use a splash of vegetable broth if oil-free
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 leeks, white and light green part only, sliced
  • 3 large golden potatoes, diced
  • 4 cups vegetable broth
  • 3 tbsp fresh herbs rosemary, thyme
  • salt and pepper to taste

Instructions

Instant Pot Directions

  • Add olive oil to the Instant Pot and press "Saute". Set the timer for 10 minutes. Once hot, add the onion. Stir occasionally. Cook the onions for 5 minutes until transluecent. Add the sliced leeks and minced garlic. Cook for the remaining 5 minutes.
  • Add the potatoes, vegetable broth, and fresh herbs. The broth should just cover the top of the potaotes. Press "Soup" and set the timer for 18 minutes. Lock on the lid and ensure that the pressure valve is locked.
  • When finished cooking, carefully release the pressure valve and allow the steam to escape. Once the pressure valve has dropped, carefully remove the lid.
  • Add more fresh herbs, salt, and/or pepper. Serve the soup hot topped with more fresh herbs, vegan paremesan cheese, and a side of your favorite bread.

Stove Top Directions

  • Heat olive oil in a large pot over medium-high heat. Once hot, add the onion. Stir occasionally, cooking the onions for 5 minutes until transluecent. Add the sliced leeks and minced garlic, cooking for an additional 5 minutes until the leeks are tender.
  • Add the potatoes, vegetable broth, and fresh herbs. The broth should just cover the tops of the potatoes. Bring the soup to a boil and then lower to a simmer.
  • Cook the soup for 30-40 minutes until the potatoes are tender and falling apart.
  • Add more fresh herbs, salt, and/or pepper. Serve the soup hot topped with more fresh herbs, vegan paremesan cheese, and a side of your favorite bread.
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