Instant Pot Vegan Potato Leek Soup Recipe
Instant Pot Vegan Potato Leek Soup is a smooth, velvety, and comforting French-inspired soup made without any dairy. This gluten-free and soy-free soup uses herbes de Provence for a fragrant seasoning and creamy cashew puree for richness, all prepared effortlessly in an Instant Pot in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: French, Fusion
- Diet: Gluten Free
Ingredients
Main Ingredients
- 1 Tablespoon extra virgin olive oil
- 2 cups leeks, cleaned well and roughly chopped (white and light green parts only)
- 5 cups gold potatoes, peeled and diced (about 2 large potatoes)
- 3 cups vegetable broth
- 1 bay leaf
- 1 Tablespoon herbes de provence
Cashew Cream
- ½ cup raw cashews
- ½ cup water
Seasoning and Garnish
- Salt and pepper, to taste
- Green onions or chives, sliced, for garnish (optional)
Instructions
- Sauté the Leeks: Using the Saute function on the Instant Pot, heat the olive oil. Add the cleaned and roughly chopped leeks, sautéing them until very soft while stirring often to prevent sticking or browning.
- Add Potatoes and Seasonings: Cancel the Saute function. Add diced potatoes, vegetable broth, bay leaf, and herbes de provence into the Instant Pot. Stir the ingredients gently to combine.
- Pressure Cook: Close and lock the Instant Pot lid. Set the Pressure Cooker function to high pressure for 4 minutes to cook the potatoes until tender.
- Prepare Cashew Cream: While the soup cooks, place raw cashews and water in a high-speed blender. Blend until completely smooth, scraping down the sides as needed. Set aside the cashew cream.
- Release Pressure and Remove Bay Leaf: After cooking completes, perform a quick pressure release. Once safe, carefully remove the lid and discard the bay leaf.
- Puree Soup: Use an immersion blender to puree the soup directly in the Instant Pot until completely smooth and creamy.
- Combine and Season: Slowly stir in the blended cashew cream. Adjust seasoning by adding salt and pepper to taste.
- Serve: Garnish with sliced green onions or chives if desired. Serve hot and enjoy the comforting, creamy vegan soup.
Notes
- Ensure leeks are washed thoroughly as they can contain grit between layers.
- If you don’t have raw cashews, soaked cashews can be used but reduce blending water accordingly.
- The soup can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or microwave, stirring occasionally to maintain creamy texture.
- For a thicker soup, reduce vegetable broth by half a cup or cook a minute longer before blending.
- Herbes de Provence can be substituted with a mixture of dried thyme, rosemary, and marjoram.
