SIGN UP TO RECEIVE MY 6 TIPS FOR STARTING A PLANT-BASED DIET.

Instant Pot Potato Leek Soup | via veggiechick.com #vegan #oilfree #glutenfree
Easy, Gluten Free, Instant Pot, Nut free, Oil free, Soups, Stews & Chili, Under 400 calories, Vegan Recipes

Instant Pot Potato Leek Soup

This Potato Leek Soup is super creamy, with a unique smoky flavor. It’s also gluten free, packed full of healthy ingredients and so easy to make in your Instant Pot.

Instant Pot Potato Leek Soup | via veggiechick #vegan #oilfree #glutenfree

Let’s just say we’ve eaten A LOT of potato soup this week, as I made this recipe a total of 5 times before I got it right.

So why the heck did it take 5 tries? Well, the first 4 batches I was experimenting with different types of potatoes and developing the perfect texture. I first made it with red and baby potatoes, and while the soup tasted good, the texture was just not as creamy as I was hoping for.

So the results were in- Russet potatoes are the way to go. These type of potatoes give this soup the creaminess I was looking for, and other potatoes just don’t compare.

Also, this is not your every day potato soup with loads of butter and chicken broth. This Potato Leek soup is made with zero oil, and with the addition of soy sauce and liquid smoke, it has a very distinct, yummy flavor.

This is definitely going into my weekly rotation this winter! Enjoy. =)

Instant Pot Potato Leek Soup | via veggiechick.com #vegan #oilfree #glutenfree

Set your Instant Pot (at least 6 quarts in size) to Sauté. Add the vegetable broth, onion, celery, leek, and garlic cloves. Stir for 5-6 minutes, or until onion is translucent and soft. Shut off the Instant Pot.

Add the water, potatoes, salt, pepper, Spanish paprika, thyme, liquid smoke, soy sauce, butter and almond milk. Close lid and make sure it is set to “Sealing”. Then set to the “Soup” function (or Manual, or Pressure Cook) for 25 minutes. Close the lid.

The Instant Pot will build up pressure and then cook for 25 minutes. After cooking, it will need roughly 15-20 minutes to release the pressure.

When ready, open the Instant Pot. Add the nutritional yeast and stir. Then carefully use an immersion blender to blend the soup. OR, transfer the soup to a high powered blender and blend until smooth. Depending on the size of your blender, you may need to do this in 2 batches. Be careful, it will be hot!

This recipe makes about 4 cups, or 4 (1-cup) servings.

Instant Pot Potato Leek Soup | via veggiechick.com #vegan #oilfree #glutenfree

Print

Instant Pot Potato-Leek Soup

Instant Pot Potato Leek Soup | via veggiechick.com #vegan #oilfree #glutenfree

This Potato Leek Soup is super creamy, with a unique smoky flavor. It’s also gluten free, packed full of healthy ingredients and so easy to make in your Instant Pot.

  • Author: Christin McKamey
  • Prep Time: 10
  • Cook Time: 55
  • Total Time: 1 hour 5 minutes
  • Yield: 4

Ingredients

  • 1/2 medium white onion, diced
  • 4 stalks celery, chopped
  • 1 leek, chopped (about 1 1/2 cups)
  • 4 garlic cloves, minced
  • 1/4 cup vegetable broth
  • 4 cups diced Russet potatoes (about 1 large or 2 medium)*
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon Spanish paprika
  • 1 teaspoon chopped fresh thyme
  • 2 teaspoons liquid smoke
  • 1 tablespoon soy sauce or tamari
  • 1 1/2 cups water
  • 1 tablespoon vegan butter
  • 1 cup unsweetened almond milk
  • 3 tablespoons nutritional yeast

Instructions

*For this recipe, use an Instant Pot at least 6 quarts in size.

Set the Instant Pot to Sauté. Add onion, celery, leek, and garlic cloves. Add vegetable broth and stir for 5-6 minutes, or until onion is translucent and soft. Shut off the Instant Pot.

Add water, potatoes, salt, pepper, Spanish paprika, thyme, liquid smoke, soy sauce, butter and almond milk. Close lid and make sure it is set to “Sealing”. Set to the “Soup” function (or Manual/Pressure Cook) for 25 minutes. The Instant Pot will build up pressure and then cook for 25 minutes. After cooking, it will need another 15-20 minutes to release the pressure.

Add nutritional yeast and stir. Using an immersion blender, blend the soup to your desired consistency. OR, you can transfer to a high powered blender and blend until smooth. I recommend doing this in 2 batches depending on the size of your blender.

Notes

*Red or baby potatoes work too, but the soup will not be as creamy. Makes about 4 cups soup, or 4 (one-cup) servings.

Nutrition

  • Serving Size: 1 cup

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

3 Comments

  • I did this recipe in my 5 Quartz IP and it worked out fine. Unfortunately, my local store was out of liquid smoke, so I skipped it. It’s still good, but it tastes a little too much like nutritional yeast for me, it overwhelms the leek.

    Reply
    • Thanks Etienne. I love the taste of nutritional yeast but if you don’t like the flavor, maybe the liquid smoke would cover up the taste. Or less nutritional yeast. =) Thanks!

      Reply
  • I was surprised how strong the smoke taste was in this soup. I couldn’t taste the onions or leeks, but my husband, who does most of the cooking, liked it. Since I don’t cook much, I probably won’t make this again, but if I did, I would turn down the amount of liquid smoke or leave it out all together. I did like the nutritional yeast though. If I would have been told it was a vegetarian potato soup with “ham” I would have loved it!

    Reply

Write a comment

Free PDF

Subscribe to receive my
{FREE} 6 Tips for Starting a Plant-Based Diet + 
recipes direct to your inbox.