Potato Leek Soup Instant Pot Dairy Free recipe is luxuriously creamy naturally. Our homemade best instant pot vegetable stock adds tons of flavor & gives the soup a nutritional boost.  You'll love this Instant Pot Vegan Potato Leek Soup that's loaded with healthy pantry staple ingredients and is all plant based.

Healthy Potato Leek Soup

The best part of this vegan potato leek soup is that it's packed with healthy leeks, made with our homemade nutrition dense veggie stock & doesn't contain any thickeners or rich creamy plant based milk like coconut milk.

The creaminess of this easy potato leek soup comes from a few splashes of organic almond milk & by pureeing the potatoes. You can even skip the almond milk and derive all the creaminess by just pureeing the potatoes. This will add a lots of body and make the potato and leek soup instant pot recipe creamy naturally!

Ingredients & Substitutions

Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.

• Potatoes: I love using Yukon gold potatoes. They are so creamy naturally!
• Leek: Use only the white and light green part. Discard the dark green scruffy part (leek top). You can even use it to make homemade veggie broth.
• Garlic: You can go heavy on the garlic if you love it.
• Seasonings: Thyme, red pepper flakes, crushed ground black pepper according to taste. Skip the red pepper flakes if you are heat intolerant or making the soup for kids. You can also play around with the herbs and add a pinch or two of rosemary.
• Bay Leaves.
• Cooking fat: We love using extra light or light olive oil. You can also avocado oil.
• Plant based Milk: Almond milk will lend a subtle creaminess to the soup without making the flavors overwhelming. It totally allows the leek to shine in this soup! You can also use oat milk, rice milk, cashew milk, soy milk.
• Fresh Parsley: You can sub the parsley with chives.

Helpful Tips

• Best Potatoes: You can use either Yukon gold or russet potatoes.
• Rinse Leek: Rinse the chopped leeks very well under running water several times to remove any hidden dirt or debris. Dirt and debris can hide in the folds of the leek.
• Soup consistency: Best potato leek soup consistency comes from pureeing the potatoes. You can totally control the consistency and keep it thick or thin. If you prefer chunky soup blend the potatoes less and vice versa. We prefer a thick soup which is more on the creamier side.
• Thicken soup naturally: Pureed potatoes will naturally thicken the soup beautifully. No need to add any sort of thickeners like cornstarch or arrowroot.
• Prevent Burn: Deglaze the pot really well by scraping the sides & the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles and prevent the BURN error!

Variations

• Rich Soup: Replace the almond milk with ½ cup coconut milk. For even richer version add veggies stock 2 cups and coconut milk 1 cup in this recipe!
• Spicy soup: Add a few splashes hot sauce at the end or increase the amount of red pepper flakes.
• Herbs: Dried or fresh rosemary really go very well in this instant pot potato leek soup. You can also garnish the soup with lots of fresh chives.
• Fresh bright flavors: You can add 2 tablespoon fresh lemon juice at the end to give the soup a burst of fresh bright flavor.
• Allergic to nuts? Skip the almond milk or replace it with equal amounts of oats milk or rice milk.

How to make Vegan Potato Leek Soup?

Find detailed step by step recipe along with measurements and video at the bottom of the post.

Step #1 Prep Leeks, dice potatoes

• Chop leek: Discard the top dark green leafy part of the leek and also the bottom root tip. Cut the rest of the leek lengthwise and than chop coarsely into half moon shapes as shown above.
• Clean leek: In a clean bowl full of water rinse the chopped leek by gently rubbing them with the base of your palm. Discard the water and repeat the process until all the dirt and debris rinse out. This is the easiest way to clean leeks.
• Prep potatoes: Rinse the whole unpeeled potatoes under running tap water. Peel and dice the potatoes into ½ inch cubes. Rinse the diced potatoes under running tap water. Drain and set aside.

Step # Sauté Leeks

• Sauté leek: Sauté the leeks on SAUTE mode set on high heat until soft. Add salt, this will quicken the process. Once, the leeks are tender add the seasonings and sauté for 30 secs.

Step #3 Pressure Cook

• Deglaze pot: Pour veggie stock and deglaze the pot very well by scraping the sides & the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles and prevent the burn error.
• Pressure cook: Add the potatoes, bay leaves and pressure cook on high for 5 mins followed by 5-10 mins natural release.

Step #4 Thicken Soup, serve

• Blend potatoes: Discard the bay leaves. Add almond milk or any plant based milk and blend the potatoes with the help of an immersion blender. You can totally control the consistency of the soup and blend it either into a silky smooth texture or keep it chunky or something in-between.
• Serve: Garnish with chopped fresh parsley or chives. You can also add a few tablespoons fresh lemon juice. Serve the soup and enjoy!

How to store

Fridge: You can store this healthy potato leek soup for up to 3 days in the fridge in air tight containers.

Freezer: You can freeze the soup for up to 2 months. Store in heavy duty portion control freezer safe containers. Follow the reheating directions shared below.

How to reheat

Fridge: Reheat the simple potato leek soup either on the stove top until warm or hot or in microwave oven. Use a saucepan to reheat it on the stove top. Garnish the soup with fresh herbs after you are done reheating.

Freezer: Thaw the soup over night in the fridge and than follow the reheating directions shared above.

FAQs

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I LOVE HEARING FROM YOU! If you try this Potato leek soup Instant pot dairy free recipe, please let me know! Leave a comment and rate it below. I would love to hear how it turned out for you, or any changes you make.