Instant Pot Vegan Potato Leek Soup
Print Pin Recipe
5 from 1 vote

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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 282kcal
Author Amy Katz
As an Amazon Associate I earn from qualifying purchases.

Recommended Equipment

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
  • 1/2 cup raw cashews
  • 1/2 cup water
  • salt 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.
  • 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.
 
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
Tried this recipe?Let me know what you think by leaving a ☆ rating and comment. And share your photo on Instagram and tag @veggiessavetheday and #veggiessavetheday!
Course: Soup
Cuisine: Welsh
Keyword: Vegan Potato Leek Soup