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.
Servings: 4 people
Calories: 237kcal
Equipment
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
- ½ tablespoon Nutritional Yeast optional
- Salt
- Pepper
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.
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