Instant Pot Vegan Potato Leek Soup is smooth and velvety without using any milk or butter. Seasoned with herbes de Provence, it's easy to make this comforting dish in just 30 minutes. Enjoy this creamy soup on its own or with some warm crusty bread and a salad.
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If you've made recipes like vegan corn chowder and chickpea wild rice soup, you know how easy it is to prepare soups in an electric pressure cooker.
And like those dairy-free soups, Instant Pot Vegan Potato Leek Soup tastes rich and creamy thanks to raw cashews.
Along with mild leeks, buttery gold potatoes, and aromatic herbes de Provence, it's the perfect combination of flavor and texture.
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Why you'll love this recipe
- It only requires 7 ingredients (plus salt and pepper).
- It's ready to eat in 30 minutes.
- It's velvety, cozy, and comforting.
Ingredients and substitutions
- Olive oil for sauteing (or use water for an oil-free version)
- Leeks (white and light green parts only)
- Yellow potatoes like Yukon gold or fingerling, rather than russet potatoes which are too grainy
- Vegetable broth
- Raw cashews (or substitute ½ cup canned coconut milk for a nut-free version)
- Bay leaf
- Herbes de Provence (or substitute one or a combination of dried herbs like thyme, rosemary, and oregano)
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Remove and discard the tough green tops and roots from the leeks. Slice the leeks lengthwise and clean them in an ample amount of water to wash off the dirt between the layers.
- Roughly dice, then rinse again to ensure no grains of the sandy soil they were grown in remain. (A salad spinner works great for this.)
- Saute the leeks in olive oil (or water) until they are soft.
- Add the potatoes, vegetable broth, and herbs and give the ingredients a quick stir.
- Using the Pressure Cooker function on high, set the timer for 4 minutes. Quick release the pressure and carefully remove the lid.
- Blend the soup with an immersion blender until completely smooth.
- Blend the cashews and water in a high-speed blender to form a cashew cream. Stir it into the soup.
- Taste and add salt and pepper, as needed, and serve.
Amy's tip
If you decide to make a double batch of Vegan Potato Leek Soup in your Instant Pot, the cooking time will remain the same. However, it will take longer for the pressure cooker to come up to pressure.
Serving suggestions
Instant Pot Vegan Potato Leek Soup is wonderful served with some warm crusty bread.
Or try it with a salad like zesty Dijon cauliflower salad or sun-dried tomato cannellini bean salad.
Storing
Leftover potato leek soup can be refrigerated in an airtight container for 3 days. Reheat it on the stove or in the microwave.
Recipe FAQs
Related to onions, garlic, shallots, and chives, leeks have a milder and slightly sweeter flavor than onions.
While the white bulbs and light green parts of leeks are tender, the dark green parts of very tough and are usually discarded rather than eaten.
Herbes de Provence is a mixture of dried herbs and spices from the Provençal region of France. It usually includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf.
More vegan potato soup recipes
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Love and Veggies,
Amy
📋 Recipe
Instant Pot Vegan Potato Leek Soup
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Equipment
- hand immersion blender
- high speed blender
Ingredients
- 1 Tablespoon extra virgin olive oil
- 2 cups leeks, cleaned well and roughly chopped (white and light green part only)
- 5 cups gold potatoes, peeled and diced (about 2 large potatoes)
- 3 cups vegetable broth
- 1 bay leaf
- 1 Tablespoon herbes de provence
- ½ cup raw cashews
- ½ cup water
- salt and pepper, to taste
- green onions or chives, sliced, for garnish (optional)
Instructions
- Using the Saute function, heat the olive oil, then saute the leeks until they are very soft, stirring often.1 Tablespoon extra virgin olive oil, 2 cups leeks
- Cancel the Saute function and add the potatoes, vegetable broth, bay leaf, and herbs de provence to the Instant Pot. Give the ingredients a stir, then close and lock the lid.5 cups gold potatoes, 3 cups vegetable broth, 1 bay leaf, 1 Tablespoon herbes de provence
- Set the Pressure Cooker function on high for 4 minutes.
- While the soup cooks, place the cashews and water in a high-speed blender. Blend until completely smooth, scraping down the sides of the blender as necessary. Set aside.½ cup raw cashews, ½ cup water
- After the 4 minutes on the Instant Pot are up, quick release the pressure.
- Once the pressure is fully released, remove the lid and carefully discard the bay leaf.
- Using an immersion blender, puree the soup until completely smooth.
- Slowly stir in the blended cashew mixture. Season the soup with salt and pepper, to taste.salt and pepper
- Garnish the bowls of soup with sliced green onions or chives, if desired, and enjoy.green onions or chives
Notes
Nutrition
Nutritional information is an estimation only.
Bethany says
I was really excited to try this recipe. However, it just didn’t have enough flavor for my family. I followed the recipe exactly so I’m not sure what more I could have done. Do you have any suggestions? I did love how easy the recipe was to make and I liked making it in an instant pot.
Amy Katz says
Hi Bethany, I don't think you did anything wrong. It's a mild-flavored soup. But you can certainly add more Herbs de Provence or other herbs like thyme. Thanks for giving it a try!
Alesia says
Amy, this recipe is fantastic! I make it every other week, year round. Potato leek soup has always been my husband's favorite. Since becoming WFPB this is one of our favorites. I sauté in veggie broth and elimate oil. I often skip the cashew cream to reduce fat. It always turns out perfect. Thank you for sharing!
Amy Katz says
I'm so happy to hear this, Alesia!
Janette Allen says
I made this today. I put the cashews in the pressure cooker. I have done that with tomato soup that I made. I then blended it in my food processor. It tastes great. I found I didn't have Italian seasoning so used another mixture, I think it would be better with Italian seasoning. I used my own home made broth. Make it like Chef AJ teachers and just take it out of my freezer. Good vegan recipe. Thanks for your posts.
Amy Katz says
Sounds great, Janette! I will have to try putting the cashews in the pressure cooker. Thanks for the tip!
Elisabeth says
I wonder what ready made vegetable broth you would recommend?
Thank you
Elis@beth
Amy Katz says
I like using Better Than Bouillon vegetable base mixed with water or Pacific Brand vegetable broth.
Martin says
Lovely hearty soup
Amy Katz says
Thank you, Martin!
Lynn says
It was a little one note for me.
Jess says
what if you do not have an instant pot or pressure cooker? how can I make this soup stove top?
Amy Katz says
Hi Jess! You can make this soup on the stove top. Simmer the soup until the potatoes are tender when pierced with a fork. Then follow the rest of the instructions. I hope you enjoy it!
Jan says
I just made this soul and it is so delicious. I'll definitely be making it again. Thank you!
Amy Katz says
Thanks so much, Jan!
Sam says
Delicious. Make this weekly
Amy Katz says
I'm glad you enjoy it, Sam!
Alesia says
Double WOW!! This was the first attempt to make my husband's favorite soup since going WFPB and SOS free. You would never know this recipe lacks butter and cream. Amazing flavor with the herbs de provence, such a unique choice! I substituted water for the oil when sautéing. Also blended half the soup because we prefer chunks. I will make this again and again!
Amy Katz says
I'm so happy you both enjoyed it, Alesia! I like how you kept it chunky. Great idea!
Carrie says
I made this soup the other day. It was soooo yummy & super easy in the IP. I am making more tonite. 🙂
Sophia says
Just finished making this soup and it’s absolutely delicious!! I make the wild rice soup too! Two keepers! Thanks so much 🥰
Jennifer says
The soup doesn’t look like much but the flavor is amazing! Super fast and easy to make. And it’s Perfectly comforting in this cold Minnesota weather!