Creamy Instant Pot Potato Soup (Vegan)
Dec 24, 2019, Updated Aug 11, 2021
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Ready in 20 minutes, this creamy instant pot potato soup is perfect for a weeknight dinner. It’s naturally dairy free, vegan and gluten free.
Believe me when I tell you that I love soups of all kinds. No matter if the weather is warm or cold, I always find soup a very comforting meal. Some of our favorite soup recipes are curry lentil soup, instant pot vegetable soup, roasted cauliflower soup and Turkish red lentil soup. I love using the instant pot to make soup because the recipes are mostly hands-off and don’t require as much cooking time as recipes using other preparation methods. This easy pressure cooker potato soup recipe is another favorite of ours that’s ready in less than 30 minutes!
Table of Contents
Why this recipe works
When it comes to potato soup, I like it light and creamy. No cheese or bacon for me: I find that they make the soup too heavy. This is a favorite recipe because it’s made with just a few simple ingredients (more on that below) and one of them is leek. Leek and potatoes make a great combination and once blended, this soup has the creamiest texture ever.
Perfect as an appetizer or a light lunch, this soup is also naturally vegan and gluten-free and the best part is that it’s made in the instant pot, which means that it’s on the table in 20 minutes! What more can we ask for?
Ingredients
- Onion and garlic: The base of any delicious soup. You can use yellow or white onion and the amount of garlic depends on your preference. It’s best to use freshly minced garlic.
- Leek: If you are not familiar with leek, you should totally try it! Leek is a vegetable from the onion family which also includes garlic, shallots, scallion and chives. The edible parts are light green and white and the dark green leaves are usually not used in cooking. Leek has many layers and that’s where you might see some dirt, so make sure to wash it thoroughly before using. If interested in more leek recipes, try out Turkish leeks recipe, it’s easy and delicious! You can check out this tutorial on how to clean leek.
- Russet potatoes: These work best for this recipe because they’re starchy and make the soup very creamy.
How to make potato leek soup in the instant pot
- Wash and peel the potatoes, then cut them into 1-inch chunks. Press the “saute” function on the instant pot and heat some olive oil in the pot. Sauté the onion and garlic until golden.
- Add in sliced leek and cook it until it softens. Now add the potatoes and spices and give it a nice stir so all the ingredients are well combined.
- Pour in the chicken stock and lock the lid. Turn the valve to “sealing” and press “cancel.” Press “pressure cook” and set the timer to 8 minutes and make sure the pressure is on “high.”
- After the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release by turning the valve to “venting.” Once the pressure is released, open the lid and transfer the soup to a blender.
- Blend the potato soup until it’s creamy and smooth. Top with some fresh leek, red pepper flakes and oregano and serve warm.
Serving suggestions
This soup is a complete meal on its own, but if you like to have a light salad on the side, try our cucumber tomato feta salad, Mediterranean salad or Greek salad.
You can also serve this easy and creamy potato soup as an appetizer and for the main meal you can have Italian skillet chicken, beef meatballs or some pan seared salmon.
Frequently Asked Questions
Absolutely! I’ve made this soup with red potatoes and Yukon gold potatoes and had great results. You can use any kind of potatoes you have at hand.
Starchy soups like this recipe can be frozen without sacrificing their texture. To freeze this soup, let it cool completely, then pour it into an airtight container and freeze for up to 3 months.
To reheat, take the soup out of the container and place it in a sauce pan or a pot. Add 1/2 cup water and cook over medium low heat, stirring occasionally until thawed and heated through.
Add 1 hallowed and diced jalapeno to the onion and garlic mixture and saute. Then proceed with the recipe as instructed.
If stored properly in an airtight container, this instant pot potato soup keeps for up to 4 days in the refrigerator.
More instant pot recipes
Rice and Pasta
Instant Pot White Rice Recipe
Rice and Pasta
Instant Pot Brown Rice Recipe
Rice and Pasta
Italian Sausage Pasta Recipe
Soups and Stews
Easy Instant Pot Lentil Soup Recipe [Video]
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Creamy Instant Pot Potato Soup (Vegan)
Ingredients
- 2 tbsp olive oil
- 1 yellow onion , chopped
- 2 cloves garlic, minced
- 1 leek, white and light green parts only, chopped
- 5 russet potatoes, washed, peeled and cut into 1 inch pieces
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 7 cups vegetable stock
Instructions
- Press the "saute" button on the instant pot. Pour the olive oil into the instant pot.
- Saute onion and garlic until golden.
- Add in chopped leek and saute for another minute until it softens.
- Add the potatoes, dried oregano, salt and pepper. Stir well and cook for a couple of minutes.
- Pour in the vegetable stock. Lock the lid and make sure the valve is on "sealing". Press the "cancel" button. Then press the "pressure cook" button and set the timer to 8 minutes. Make sure the pressure cook setting in on "high".
- Once the cooking time is up, do a natural release for 10 minutes, then do a quick release by turning the valve to "venting".
- Open the lid, transfer the soup to a blender and blend on high for about 30 seconds until the soup is creamy and smooth.
- Top with crushed pepper and fresh leek. Serve immediately.
Notes
- Make sure to wash and clean the leek thoroughly before using it in the recipe.
- Store the leftovers in an airtight container and refrigerate for up to 4 days.
- Starchy soups like this recipe can be frozen without sacrificing their texture. To freeze this soup, let it cool completely, then pour it into an airtight container and freeze for up to 3 months.
To reheat, take the soup out of the container and place it in a sauce pan or a pot. Add 1/2 cup water and cook over medium low heat, stirring occasionally until thawed and heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious soup. My family loved it. SO creamy and easy to make. Thanks for lovely recipe
You had me at ready in 20 minutes! Such a wonderfully comforting soup and I love how easily it comes together. Definitely perfect for weeknights.