Instant Pot Vegan Potato Leek Soup Recipe – Simple and Delicious

There is something about potato leek soup that feels instantly comforting. 

With its creamy texture, mellow flavor, and simple ingredients, it is the kind of meal that quietly warms you from the inside out. 

Making it in the Instant Pot means you can have a pot of this cozy soup on the table in no time, with very little hands-on effort.

This version is completely vegan, naturally creamy thanks to the potatoes, and full of everyday ingredients. 

It is perfect for busy evenings, relaxed weekends, or anytime you want something soothing and nourishing without the fuss.

Let’s make it together.

Why You Will Love This Vegan Potato Leek Soup

This soup is everything you want in a weeknight recipe – simple, satisfying, and made with ingredients you probably already have in your kitchen. 

The Instant Pot takes care of most of the work, giving you a rich, creamy soup in about half an hour. 

The leeks add a gentle onion flavor without overpowering the dish, and the potatoes make it feel hearty and filling.

Whether you serve it with crusty bread or keep it light with a salad, this is a meal that always feels like a good idea.

Ingredients for Instant Pot Potato Leek Soup

You only need a few pantry staples and fresh vegetables to bring this soup together:

• 3 large leeks, trimmed and sliced (white and light green parts only)
• 4 medium Yukon Gold potatoes, peeled and diced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup canned coconut milk (full-fat for creaminess)
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• 1 teaspoon salt (plus more to taste)
• Optional topping: chopped chives, fresh herbs, cracked pepper

How to Make Vegan Potato Leek Soup in the Instant Pot

Follow these steps to make a batch of vegan potato leek soup for the family:

1. Sauté the Vegetables

Set the Instant Pot to “Sauté” mode. Add the olive oil, then cook the leeks, onion, and garlic for about 5 minutes until softened and fragrant.

2. Pressure Cook

Add the diced potatoes, vegetable broth, thyme, salt, and pepper. Stir to combine.
Secure the lid and set to “Pressure Cook” for 10 minutes.

Once done, allow a natural release for 10 minutes, then carefully quick-release the remaining pressure.

3. Blend Until Creamy

Use an immersion blender directly in the pot to blend the soup until smooth. If you prefer a bit of texture, leave some potato chunks behind.

You can also transfer the soup to a countertop blender in batches.

4. Stir in Coconut Milk and Serve

Add the coconut milk and stir well. Taste and adjust seasoning if needed.

Ladle into bowls and top with fresh herbs or a sprinkle of black pepper for extra flavor.

Tips for the Best Potato Leek Soup

Here are a few ways to make sure your soup turns out creamy and delicious:

• Use Yukon Gold potatoes: They create a naturally creamy texture without needing dairy.
• Clean leeks well: Leeks often hide dirt between their layers. Slice them first, then rinse thoroughly in a bowl of water.
• Control the texture: Blend completely for a smooth soup or pulse for a rustic finish.
• Taste before serving: The flavor deepens as it cooks, so check the seasoning right before serving.
  

Flavor Variations For This Vegan Potato Leek Soup

You can keep the base simple or get creative with these ideas:

• Add greens: Stir in some spinach or kale after blending for a pop of color and nutrients.
• Spice it up: Add a pinch of cayenne or smoked paprika for a warm, spicy kick.
• Make it garlicky: Roast a few garlic cloves and blend them in for extra depth of flavor.

Serving Suggestions You’ll Love

Potato leek soup is delicious on its own, but even better with a few extras:

• Serve with a slice of toasted sourdough or garlic bread
• Top with fresh chives, cracked pepper, or a swirl of coconut cream
• Pair with a side salad for a light, balanced meal

How to Store and Reheat Leftover Potato Leek Soup

This soup keeps really well, making it great for meal prep:

• Refrigerate: Let the soup cool, then store it in an airtight container in the fridge for up to 4 days.
• Freeze: Freeze in individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm gently on the stove, stirring often. Add a little extra broth or plant milk if it thickens too much.

Final Thoughts

Instant Pot vegan potato leek soup is the kind of recipe that becomes part of your regular rotation. 

It is cozy, simple, and satisfying — the kind of meal you can make on a quiet weeknight or serve to friends on a chilly evening. 

With just a few wholesome ingredients and a little help from your Instant Pot, you will have a creamy bowl of goodness that everyone will love.

Instant Pot Vegan Potato Leek Soup Recipe – Simple and Delicious

Recipe by Jess Miller

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 3 large leeks, trimmed and sliced (white and light green parts only)

• 4 medium Yukon Gold potatoes, peeled and diced

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 4 cups vegetable broth

• 1 cup canned coconut milk (full-fat for creaminess)

• 1 tablespoon olive oil

• 1 teaspoon dried thyme

• ½ teaspoon black pepper

• 1 teaspoon salt (plus more to taste)

• Optional topping: chopped chives, fresh herbs, cracked pepper

Directions

• Sauté the Vegetables
• Pressure Cook
• Blend Until Creamy
• Stir in Coconut Milk and Serve