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–+ servings
vegan potato leek soup in a blue bowl garnished with parsley & soup being lifted with a spoon

Potato Leek Soup Instant Pot Dairy Free

Meghna
Potato Leek Soup Instant Pot Dairy Free is nutrition packed, thick & so creamy without use of any cream or dairy. You'll love this Instant Pot Vegan Potato Leek Soup that's loaded with healthy pantry staple ingredients and is all plant based.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Soup
Cuisine American
Servings 4 people
Calories 279 kcal

Equipment

  • 6 quart instant pot

Recipe Video

Ingredients
 

  • 2 pounds Potato - **peeled, rinsed and diced into 1 inch cubes. About 3.5 cups diced.
  • 2 Leeks - **use only white and light green parts. Rinse very well & chop roughly. Discard the top scruffy dark green parts. About 3.5 cups chopped.
  • 1 teaspoon garlic - **minced.
  • ½ cup almond milk
  • 2 Bay Leaf
  • ¼ cup parsley - **fresh parsley finely chopped.
  • 2 tablespoon olive oil - **use light or extra light olive oil.
  • salt to taste - **add according to your own personal taste preference. Everyone's preference for saltiness in food varies.

Seasonings

  • ½ teaspoon thyme
  • ¼ teaspoon red pepper flakes - **skip if heat intolerant.
  • ground black pepper - **crushed ground black pepper according to taste.

Liquid

  • 2.5 cups vegetable stock - **use our homemade veggie stock recipe. It's the best.

Instructions
 

Prep Leeks

  • Cut the dark green scruffy part of the leeks and set it aside or discard (we do not need it in this recipe). You can use it to make homemade veggie stock. Clean the rest of the leek under running tap water, cut off the root end of the leeks and discard. For half-moon slices: Slice leek in half lengthwise and than slice into thin slices.
    demonstrating how to cut leeks
  • Once you are done slicing the leek into thin half moon slices, dip the slices into a large bowl full of water. Rinse the leeks by gently rubbing with them with the help of your palm, discard the water. Repeat this process at least 3-4 times to rinse out any hidden dirt or debris. Drain the rinsed leeks with the help of a colander or a metal strainer.

Prep Potatoes

  • Rinse the whole potatoes, peel them and dice them into ½ inch cubes. Rinse the diced potatoes in a bowl of water. Drain them in a colander.
    diced potatoes in a clear bowl along with other ingredients on a grey board

Sauté Leek

  • Set the instant pot on sauté mode on high heat settings. You can change the heat settings by pressing the sauté button multiple time. Add olive oil, when the oil becomes moderately hot add the chopped leek and sauté them for 2 mins. Add salt and garlic and sauté until the leeks begin to turn soft. Now, add the red pepper flakes & the thyme and sauté for 30 seconds.
    sautéing leeks

Deglaze Pot

  • Cancel the sauté mode. Add the veggie stock into the instant pot and deglaze pot very well by scraping the sides and the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles and prevent the burn error. DO NOT rush this step.
    deglazing pot

Pressure Cook

  • Transfer the diced potatoes into the instant pot. Add crushed ground black pepper according to your personal taste preference (½ teaspoon would be good to start with). Also, add the bay leaves. Secure the lid of the instant pot, seal the valve and pressure cook on HIGH for 5 minutes. Once the cooking cycle is over the instant pot will begin to beep, wait for 10 mins natural pressure release than release the rest of the pressure manually by moving the valve from the sealing to the venting position. Open the pot carefully once the metal floating pin on top of the lid drops.
    pressure cook

Thicken vegan potato leek soup & serve

  • Cancel the pressure cook function and hit back the sauté mode, set it on low heat. Discard the bay leaves. Add the almond milk. This will add a subtle creaminess to the soup With the help of an immersion blender blend the potatoes. At this point you can either blend the potatoes less and keep the soup chunky or blend the soup more and make it into a puree consistency. We love smooth, thick and creamy soup!
    thickening soup
  • Do a taste test to check for seasoning. You can totally control the consistency of the soup at this point. If you prefer the soup slightly on the thinner side add a few splashes almond milk. Turn off the instant pot. Garnish the Potato leek soup instant pot dairy free recipe with lots of fresh chopped parsley and enjoy!
    dairy free potato leek soup in a blue bowl with a spoon & garnished with parsley

Notes

  • Rich Soup: Sub the almond milk with coconut milk. 
  • Chunky soup: Blend the potatoes less. You can totally control the consistency of the soup.
  • Making it for kids: Skip the red pepper flakes in the recipe.
 
Calorific details are provided by a third party application & are to be used as indicative figures only. If you are on a special diet please use your own nutritional calculator.
Nutrition Facts
Potato Leek Soup Instant Pot Dairy Free
Amount per Serving
Calories
279
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
655
mg
28
%
Potassium
 
1066
mg
30
%
Carbohydrates
 
49
g
16
%
Fiber
 
6
g
25
%
Sugar
 
5
g
6
%
Protein
 
6
g
12
%
Vitamin A
 
1425
IU
29
%
Vitamin C
 
56
mg
68
%
Calcium
 
100
mg
10
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
 

Nutrition

Calories: 279kcalCarbohydrates: 49gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 655mgPotassium: 1066mgFiber: 6gSugar: 5gVitamin A: 1425IUVitamin C: 56mgCalcium: 100mgIron: 3mg
Keyword Instant Pot Vegan Potato Leek Soup, Potato Leek Soup Instant Pot Dairy Free, potato leek soup vegan instant pot
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