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potato leek soup in white bowl

Vegan Potato Leek Soup (Instant Pot or Stovetop)

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5 from 8 reviews

When you want a flavorful and low-fat soup to warm up, try this Vegan Potato Leek Soup. This is an easy and nourishing recipe using basic ingredients. Make it in the Instant Pot or on the stovetop.

  • Total Time: 46 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 3 leeks, chopped
  • 2 garlic cloves, minced
  • 2 pounds Russet potatoes (about 6 medium potatoes), scrubbed, peeled, and quartered
  • 4 cups reduced-sodium vegetable broth
  • 2 cups water
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Fresh chives, diced (optional, for topping)

Instructions

  1. Press the Sauté button on a 6-quart or 8-quart Instant Pot. Drizzle in the oil and let it heat up for a few minutes. See notes for stovetop directions.
  2. After the oil has heated up, add the chopped leeks and garlic. Let them cook for a few minutes, stirring occasionally.
  3. Cancel the sauté function and add the quartered potatoes, vegetable broth, water, thyme, and the bay leaf to the pot.
  4. Lock on the lid and set the time to 6 minutes at high pressure. When the cooking time is up, let the pressure come down naturally for 5-10 minutes.
  5. Use the quick release to get rid of any remaining pressure. Then, remove the lid. Use tongs to remove the bay leaf and discard.
  6. Use a hand immersion blender to blend the soup to the desired consistency. If you don’t have a hand immersion blender, you can use a blender. Use extreme caution when blending hot liquids. Always put a towel on top of the blender to protect your hands in case any hot soup escapes.
  7. Serve hot, topped with fresh chives.

Notes

  1. STOVETOP DIRECTIONS: In a large pot or Dutch oven, heat the oil over medium heat. Add the leeks and garlic and let them cook for a few minutes, stirring occasionally. Then, add the quartered potatoes, vegetable broth, water, thyme, and the bay leaf. Turn the heat to high and bring the soup to a simmer. Turn the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the potatoes are fork tender. Turn off the heat and use a hand immersion blender to blend the soup to the desired consistency. If you don’t have a hand immersion blender, you can use a blender. Use extreme caution when blending hot liquids. Always put a towel on top of the blender to protect your hands in case any hot soup escapes.
  2. You can use other types of potatoes for this recipe, including red potatoes or gold potatoes.
  3. You don’t have to peel the potatoes if you don’t want to, but the soup will be silkier if you peel them.
  4. To prep leeks, cut off the top and bottom. Then, cut a slit into the top of the leek and rinse out any dirt that may have collected in the layers. Then, slice the leek, using mostly the white part and some of the green part (but not the thick lower green part).
  5. If you don’t have leeks on hand, you can use a large onion instead.
  6. The cook time is for the Instant Pot directions and includes 10 minutes for the pot to come up to pressure, plus the natural release time.

Nutrition

  • Serving Size:
  • Calories: 176
  • Sugar: 4 g
  • Sodium: 386.4 mg
  • Fat: 2.6 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 36 g
  • Fiber: 2.8 g
  • Protein: 4 g
  • Cholesterol: 0 mg

Find it online: https://www.cleaneatingkitchen.com/dairy-free-potato-leek-soup/