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Creamy Instant Pot potato leek soup garnished with fresh green chives, served in a white bowl.

Instant Pot Vegan Potato Leek Soup

Nataliia
I promise, you will love making and enjoy eating this instant pot vegan potato leek soup on any day of the week. Russet potatoes, leeks, sage, and coconut milk are cooked in Instant Pot to create this creamy and healthy soup.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course lunch, Soup
Cuisine American
Servings 4
Calories 157 kcal

Equipment

  • 1 instant pot
  • 1 cutting board
  • 1 colander
  • 1 knife
  • 1 set of measuring spoons
  • 1 Measuring Cup
  • 1 spatula
  • 1 Immersion blender or countertop blender

Ingredients
  

  • 2 medium size leeks about 1 cup
  • 3 medium Russet potatoes about 1-1.5 pounds
  • 2 tablespoons olive oil
  • 1 diced garlic clove
  • 1 Tablespoon chopped fresh sage (about 7 leaves)
  • 3 cups water
  • 1 teaspoon "better than bouillon" vegetable base
  • ¼ cup full fat plain coconut milk
  • ¼ teaspoon salt
  • 1 teaspoon chives for garnish
  • 1 pinch black pepper for serving

Instructions
 

  • Cut off the roots and green stems of the leek. Quarter the leek lengthwise and cut into thin slices. Rinse and drain chopped leeks.
    2 medium size leeks
  • Wash, peel and cube the potatoes.
    3 medium Russet potatoes
  • Press the Saute button on your instant pot. Add olive oil. Once hot, add leeks and cook stirring often until soft and fragrant. Add chopped garlic and sage. Cook for another minute.
    2 medium size leeks, 2 tablespoons olive oil, 1 diced garlic clove, 1 Tablespoon chopped fresh sage (about 7 leaves)
  • Add water, "Better Than Bouillon" and potatoes. Set pressure cooker on high, and timer for 10 minutes. When the cooking cycle is over, do a quick release by manually opening the valve. Be careful, the steam is very hot.
    3 cups water, 1 teaspoon "better than bouillon" vegetable base
  • Carefully open the lid and add coconut milk.
    ¼ cup full fat plain coconut milk
  • Using immersion blender, blend until smooth or leave it slightly chunky. Taste and add more salt if needed. Enjoy hot with some chives and black pepper on top.

Notes

Wash the chopped leeks well, they often have dirt in between white layers.
Use Instant Pot  and a blender with caution. The soup will be very hot. 
When using "Better than Bouillon" base, add salt at the very end after tasting the soup.

Nutrition

Calories: 157kcalCarbohydrates: 15.3gProtein: 2.9gFat: 9.6gSaturated Fat: 3.2gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 4.9gSodium: 244.8mgFiber: 2.1gSugar: 1.9g
Keyword instant pot soup recipe, potato and leek soup
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