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

Instant Pot Potato-Leek Soup

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 4
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.


  • 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
  • 1 teaspoon 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


  • *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 Sealingâ€. 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.


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


Serving: 1cup | Calories: 218kcal | Carbohydrates: 38.7g | Protein: 6.9g | Fat: 4.6g | Sodium: 284mg
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