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    Home » Recipes » Vegan Soup and Stew Recipes

    Instant Pot Vegan Potato Leek Soup

    By: Amy Katz · Published: Jan 31, 2019 · Last modified: Oct 6, 2020 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

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    Special diet: gluten-free, soy-free, vegan

    Instant Pot Vegan Potato Leek Soup is smooth and creamy without using any dairy. And it's easy to make in 30 minutes.

    Bowls of Instant Pot Vegan Potato Leek Soup topped with sliced green onions

    I love making soup in my Instant Pot electric pressure cooker.

    Some of my favorites are Vegan Wild Rice Soup, Instant Pot Lentil Soup, and Vegan Potato Corn Chowder.

    Recently I was set to make Potato Corn Chowder when I remembered I had some leeks in the refrigerator.

    So I decided to try my hand at making a vegan potato leek soup in the Instant Pot.

    And the results were incredible!

    Not only was the soup quick and easy to make, it was velvety and rich.

    All without using any dairy!

    Preparing leeks to make Instant Pot Vegan Potato Leek Soup

    How to clean leeks

    One of the most important steps in making Vegan Potato Leek Soup is properly cleaning the leeks.

    Leeks are grown in sandy soil, and the bits of sand tend to get in the layers of leaf sheaths.

    And the last thing we want is sand in our soup.

    But fortunately cleaning this cousin of onion and garlic is relatively easy.

    We only need the white and light green parts of the leek, so first I remove the tough green tops.

    Then I slice the leeks lengthwise and clean them in an ample amount of water.

    In addition, it helps to rinse them again after you've chopped them to make sure no grains of sand remain.

    This step-by-step tutorial How To Clean Leeks is very helpful.

    Once the leeks are clean and diced, we're ready to make our Vegan Potato Leek Soup.

    Step-by-step process photos of making Instant Pot Vegan Potato Leek Soup

    How to make Instant Pot Vegan Potato Leek Soup

    Traditional potato leek soup from Wales is usually made with potatoes, leeks, chicken broth, heavy cream, and seasoning.

    However, the vegan version is equally delicious made with vegetable broth and cashew cream.

    And for the seasoning, I love using herbs de provence.

    This French blend is typically a mix of savory, marjoram, rosemary, thyme, oregano, and lavender.

    I love adding it to roasted potatoes, Tofu Scramble, and White Wine Roasted Vegetables.

    But if you can't find herbs de provence, you can substitute Italian seasoning or your own mix of herbs such as oregano, rosemary, and thyme.

    Anyway, making Instant Pot Vegan Potato Leek Soup is very simple.

    1. Saute the leeks in a little olive oil (or water) until they are soft.
    2. Add the potatoes, vegetable broth, and herbs and give the ingredients a quick stir.
    3. Using the Pressure Cooker function on high, set the timer for 4 minutes.
    4. Quick release the pressure.
    5. Blend the soup until completely smooth.
    6. Stir in the cashew cream and season to taste with salt.
    7. Garnish with sliced green onions or chives and enjoy!
    Overhead close up of bowl of Instant Pot Vegan Potato Leek Soup

    Now get out your Instant Pot, and let's make Vegan Potato Leek Soup!

    Instant Pot Vegan Potato Leek Soup

    Instant Pot Vegan Potato Leek Soup

    Instant Pot Vegan Potato Leek Soup is smooth and creamy without using any dairy. And it's easy to make in 30 minutes.
    4.50 from 8 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, soy-free, vegan
    Course: Soup
    Cuisine: Welsh
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 282kcal
    Author: Amy Katz

    Equipment

    • Instant Pot

    Ingredients

    • 1 Tablespoon 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, to taste
    • green onions or chives, sliced, for garnish (optional)
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    Instructions

    • Using the Saute function, heat the olive oil, then saute the leeks until they are very soft, stirring often.
    • 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.
    • 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.
    • 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, to taste. 
    • Garnish the bowls of soup with sliced green onions or chives, if desired, and enjoy!

    Notes

    If you don't have a high-speed blender, soak the cashews in hot water for 3o minutes or longer to soften before blending.
    If you don't have an immersion blender, you can transfer the soup to a regular blender in batches, being sure to vent the lid so the steam can escape.
    This recipe serves 4 people. If you want to double the recipe, the 4 minute cooking time will remain the same. However, it will take longer for the Instant Pot to come up to pressure.
    Leftovers can be stored in the refrigerator for a few days and reheated on the stove or in a microwave.
     
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    Nutrition

    Calories: 282kcal | Carbohydrates: 40g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 739mg | Potassium: 1064mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1155IU | Vitamin C: 30mg | Calcium: 115mg | Iron: 10.1mg

    Nutritional information is an estimation only.

    More Vegan Soup and Stew Recipes

    • 35 Palate-Pleasing Vegan Potato Recipes
    • Chickpea Soup with Potatoes
    • Easy Vegan Black Bean Chili
    • 10 Easy Vegan Orzo Recipes
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Bethany

      January 02, 2023 at 6:19 pm

      3 stars
      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.

      Reply
      • Amy Katz

        January 03, 2023 at 3:41 pm

        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!

        Reply
    2. Janette Allen

      December 30, 2020 at 3:39 pm

      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.

      Reply
      • Amy Katz

        January 02, 2021 at 1:58 pm

        Sounds great, Janette! I will have to try putting the cashews in the pressure cooker. Thanks for the tip!

        Reply
    3. Elisabeth

      October 30, 2020 at 2:14 pm

      I wonder what ready made vegetable broth you would recommend?
      Thank you
      Elis@beth

      Reply
      • Amy Katz

        October 30, 2020 at 2:39 pm

        I like using Better Than Bouillon vegetable base mixed with water or Pacific Brand vegetable broth.

        Reply
    4. Martin

      October 17, 2020 at 8:11 am

      5 stars
      Lovely hearty soup

      Reply
      • Amy Katz

        October 17, 2020 at 10:04 am

        Thank you, Martin!

        Reply
    5. Lynn

      August 01, 2020 at 11:35 am

      3 stars
      It was a little one note for me.

      Reply
    6. Jess

      March 31, 2020 at 9:22 am

      what if you do not have an instant pot or pressure cooker? how can I make this soup stove top?

      Reply
      • Amy Katz

        March 31, 2020 at 10:06 am

        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!

        Reply
    7. Jan

      January 13, 2020 at 7:15 am

      5 stars
      I just made this soul and it is so delicious. I'll definitely be making it again. Thank you!

      Reply
      • Amy Katz

        January 13, 2020 at 12:59 pm

        Thanks so much, Jan!

        Reply
    8. Sam

      September 07, 2019 at 9:54 pm

      Delicious. Make this weekly

      Reply
      • Amy Katz

        September 08, 2019 at 2:33 pm

        I'm glad you enjoy it, Sam!

        Reply
      • Alesia

        October 12, 2021 at 2:24 pm

        5 stars
        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!

        Reply
        • Amy Katz

          October 12, 2021 at 4:24 pm

          I'm so happy you both enjoyed it, Alesia! I like how you kept it chunky. Great idea!

          Reply
    9. Carrie

      May 02, 2019 at 5:40 pm

      I made this soup the other day. It was soooo yummy & super easy in the IP. I am making more tonite. 🙂

      Reply
    10. Sophia

      April 21, 2019 at 12:13 pm

      Just finished making this soup and it’s absolutely delicious!! I make the wild rice soup too! Two keepers! Thanks so much 🥰

      Reply
    11. Jennifer

      February 05, 2019 at 6:30 am

      5 stars
      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!

      Reply

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