Instant Pot Potato-Leek Soup
PinServings: 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.
Print
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
- 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
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 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.
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: 1cup | Calories: 218kcal | Carbohydrates: 38.7g | Protein: 6.9g | Fat: 4.6g | Sodium: 284mg
Did you make this recipe?Mention @veggie__chick or tag #veggiechick