Instant Pot Vegan Leek & Potato Soup Questa ricetta è disponibile anche in italiano
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 stuff (which by the way I highly recommend for healthy, easy and speedy cooking) or their siblings and cousins like Crockpot, Ninja, Multicookers etc.
If you own a classic pressure cooker you can make it in it, cutting the cooking times by more than half!
For those (probably few) that are new to this soup, this dish is:
– creamy
– wholesome
– hearty
– warming
– silky smooth
– nutritious
– healthy
– easy & quick
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 🙂
How to make Vegan Leek and Potato Soup in the Instant Pot
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.
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
Add the plant milk and blend the soup till smooth. Give it a little taste and adjust the seasoning accordingly.
STEP 5
Serve it hot garnished with some finely sliced spring onions or the green part of the leeks and plenty of freshly ground black pepper.
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.
Instant Pot Vegan Leek & Potato Soup Recipe
Ingredients:
500 ml Vegetable Broth (or Water + veg stock cube/bouillon – see notes for version without IP)
350 g Leeks (White part finely chopped/sliced)
350 g Potatoes (preferably Maris Piper, cubed)
200 ml Soy Milk (or Oats – see notes for version without IP)
1 Onion (white, medium, or 2-3 shallots)
20 g Vegan Butter (or Shortening/Coconut Oil)
20 g Extra Virgin Olive Oil
1/2 tbsp Nutritional Yeast (optional)
Salt
Pepper
Method:
1. Set the Instant Pot to sauté mode. Add the vegan butter and the oil and wait for the butter to melt.
2. 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.
3. Pour the vegetable stock and stir the nutritional yeast in.
4. Set pressure cook for 5 minutes.
5. Open the instant pot valve for a quick release, then open the lid.
6. Add the plant milk and blend the soup till smooth. Give it a little taste and adjust the seasoning accordingly.
7. Serve it hot garnished with some finely sliced spring onions or the green part of the leeks and plenty of freshly ground black pepper.
For other soup and cosy meal do not miss:
– Vegan Lasagna Soup
– All Greens Soup
– Easy Vegan Tomato Soup with Cheesy White Sauce
– Vegan Mushroom Soba Ramen
– Thai Red Curry with Chickpeas
– Korean Tteokbokki with Peppers
– Best Beef (Jackfruit) Stroganoff
– British Dumpling Stew
– Dahl Makhani My Way
– Rich Miso Soup
– Roasted Pumpkin Soup with Mushroom “Bacon”
– No fuss Katsu Tofu with Japanese Curry