A British classic beloved food, the Leek & Potato Soup doesn't really need introductions. Here's my vegan take made it easier and quicker using the Instant Pot.

I'm pretty sure this dish is already well known or at least familiar to you.

But since it is literally my husband's favourite I decided to share the version that I make it that has become even quicker and easier since we purchased the Instant Pot.

Of course I will also explain how to make it in regular pots if you don't have the Instant Pot, which - by the way - I highly recommend for healthy, easy and speedy cooking like Vegan Guinness Stew, Chickpea Biryani and Lasagna Soup, or to simply cut out the time of daily preparations such as pulses and steamed veggies or potatoes.

If you own a classic pressure cooker you can make it in it, cutting the cooking times by more than half!

• Quick and easy: Ready in under 30 minutes!
• Minimal prep: Simple, wholesome ingredients.
• Creamy and hearty: Without needing any dairy.
• Perfect for batch cooking: Great for freezing and meal prep.
• Healthy and satisfying: Packed with fibre, vitamins, and minerals.

For those (probably only a few) that are new to this soup, this recipe will surely conquer you, because it is:
- creamy
- wholesome
- hearty 
- warming
- silky smooth
- nutritious 
- healthy
- easy & quick

Origins of this Iconic Soup

I hate to have to break this to my British friends, but did you know that this soup has actually French origins? That's right (I was shocked too when I first discovered it). Apparently, recipes for soup made of pureed leeks and potatoes were common by the 19th century in France.
But there's more! There's also cold version of this soup called Vichyssoise (vee-shee-SWAHZ) is a cold soup made of puréed leeks, onions, potatoes, cream, and chicken stock that was invented in America in 1917 and named after the French town of Vichy. And yes, France again. I'm afraid we have to 100% give the French this one! Anyways, if you haven't tried it cold yet, I assure you it's very tasty too! Maybe if I were to serve it cold or at room temperature, I would present it as a starter or "appetizer".

No matter the origins, this soup is indeed what one needs on a cold, grey and rainy day (classic British weather, basically!). 
So let's just skip to how to make it 🙂

Ingredients

All we need to prep this gorgeous dish are:
Leeks - Generally the white part is used for this soup, while the green top can be use as decorations or to make stocks and vegetable soups. To prep the leeks trim the root off, carefully be sure to remove any trace of dirt in the layers, then split the leek in half and separate all the layers, wash them well, then slice roughly.
Potatoes - I recommend Maris Piper for better results. Potatoes must be peeled and diced before be added to the pot.
Onion(s) - Preferably white or golden. You can also use shallots. Roughly chopped.
Vegetable Stock - You can make your own stock or use water with a stock cube or powdered bouillon. 
Plant Based Milk - I find those the work best for this recipes are Soy or Oats. Alternatively you can use the vegan cream I use in the recipe for the Stracchino Cheese.
Vegan Butter + Olive Oil - The fat combo we are going to use to sauté the ingredients prior to pressure cook.

How to make Vegan Leek and Potato Soup in the Instant Pot

STEP 1
Set the Instant Pot to sauté mode. Add the vegan butter and the oil and wait for the butter to melt. Then add cubed potatoes and chopped onions and leeks, coat well in the fat, season with salt and pepper and sauté for 5-7 minutes with the lid on, stirring every now and then.

STEP 2
Pour the vegetable stock and stir the nutritional yeast in. Set pressure cook for 5 minutes.

STEP 3
As soon as it's ready, open the instant pot valve for a quick release, then open the lid.

STEP 4

STEP 5

How to Make it in a Traditional Pot

Now, if you want to use a traditional pot to make the soup steps are pretty simple:
1) Sauté finely chopped leeks, onions and cubed potatoes in the melted butter and oil.
2) Add the seasonings and vegetable broth + roughly 200 ml extra (as it will evaporate during cooking time) and simmer for 25-30 minutes or until the potatoes are as soft as they break apart. 
3) Add the plant milk (+25-50ml extra if you like it runnier) and blend till smooth.
4) Adjust the seasoning if needed and serve.

Tips for the Best Instant Pot Leek and Potato Soup

• Cleaning leeks properly is essential as they can trap dirt between their layers. Slice them first, then rinse thoroughly.
• Use a floury potato variety like Maris Piper or King Edward for the creamiest texture.
• Customise your soup: Add spinach, peas, or a handful of kale for extra greens.
• For extra depth, sauté the leeks a little longer to develop a slight caramelisation before adding the stock.

Storage and Freezing

Leek and potato soup stores beautifully. Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the hob, adding a splash of water or stock if needed.

Why Make Leek and Potato Soup in the Instant Pot?

Using the Instant Pot not only speeds up the cooking process but also locks in the rich, natural flavours of the vegetables. No more standing over a simmering pot – you’ll have a luscious, hearty meal with minimal effort and washing up!

Recipe

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Vegan Leek and Potato Soup in the Instant Pot

A British classic beloved food, the Leek & Potato Soup doesn't really need introductions. Here's my vegan take made it easier and quicker using the Instant Pot.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

• Instant Pot

Ingredients

• ▢ 500 ml (2.11 cups) Vegetable Broth or Water + veg stock cube/bouillon - see notes for version without IP
• ▢ 350 g (3.93 cups) Leeks White part finely chopped/sliced
• ▢ 350 g (1.67 cups) Potatoes preferably Maris Piper, cubed
• ▢ 200 ml (6.76 floz) Soy Milk or Oats - see notes for version without IP
• ▢ 1 Onion white, medium, or 2-3 shallots
• ▢ 20 g (0.71 oz) Vegan Butter or Shortening/Coconut Oil
• ▢ 20 g (0.71 oz) Extra Virgin Olive Oil
• ▢ ½ tablespoon (0.5 tablespoon) Nutritional Yeast optional
• ▢ Salt
• ▢ Pepper

4 people

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Instructions

• Set the Instant Pot to sauté mode. Add the vegan butter and the oil and wait for the butter to melt.
• Add cubed potatoes and chopped onions and leeks, coat well in the fat, season with salt and pepper and sauté for 5-7 minutes with the lid on, stirring every now and then.
• Pour the vegetable stock and stir the nutritional yeast in.
• Set pressure cook for 5 minutes.
• Open the instant pot valve for a quick release, then open the lid.
• Add the plant milk and blend the soup till smooth. Give it a little taste and adjust the seasoning accordingly.
• Serve it hot garnished with some finely sliced spring onions or the green part of the leeks and plenty of freshly ground black pepper.

Notes

To make the soup in a traditional pot:
1) Sauté finely chopped leeks, onions and cubed potatoes in the melted butter and oil.
2) Add the seasonings and vegetable broth + roughly 200 ml extra (as it will evaporate during cooking time) and simmer for 25-30 minutes or until the potatoes are as soft as they break apart. 
3) Add the plant milk (+25-50ml extra if you like it runnier) and blend till smooth.
4) Adjust the seasoning if needed and serve.

Nutrition

Calories: 237kcal | Carbohydrates: 34g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Potassium: 657mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2115IU | Vitamin B12: 1µg | Vitamin C: 33mg | Calcium: 139mg | Iron: 3mg

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