Vegan Potato Leek Soup (Instant Pot & Stovetop)
Warm up with this easy and flavorful Vegan Potato Leek Soup! Quickly make this on the stovetop or make it even faster in the Instant Pot!
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Servings: 8 servings
Calories: 130kcal
Equipment
- Instant Pot/Pressure Cooker or Pot
- High Powered Blender OR Immersion Blender
- Sharp Knife
- Wooden Spoon
Ingredients
- 3 Russet potatoes
- 2-3 Leeks 2 if large, 3 if medium. White and light green parts only.
- 1 15 oz can Coconut cream about ½-¾ cup
- 1 White onion
- 1 tablespoon Minced Garlic
- ½ tablespoon Dried thyme
- 4 cups vegetable broth
Instructions
- Begin by prepping the minced garlic, chop the onion into a small dice, peel and chop the potatoes into large 2-3-inch chunks.
- If you have whole leeks, trim off the base and the dark green parts.
- Slice the trimmed leeks longways down the middle, then slice into small half-moon pieces.
- Place all of the leek pieces into a large bowl and rinse and drain thoroughly until all dirt is removed from leeks.
- Open the can of coconut cream and use a spoon to scoop the cream out, don’t dump the can upside down. Leave the excess clear liquid in the can.
- Heat up a large dutch oven over medium low heat OR set the Instant Pot to sauté.
- Melt vegan butter or oil in the pot, then add the leeks and sweat them with minced garlic until soft.
- Use a spoon or tongs to remove half of the sautéed leeks. Set aside.
- Add the diced onion and dried thyme and sauté until the onion is translucent. about 1 minute.
- Add 4 cups of vegetable broth or stock and the chopped potatoes. Gently stir just to combine.
- Turn off the sauté function if using the Instant Pot.
- Close the Instant Pot lid, set the valve to sealing, then pressure cook on high for 2 minutes. It will take about 5 minutes or so to come to pressure, then it will count down the 2 minutes.
- Once the 2 minutes are up, press cancel and allow the pressure to release naturally for 5 minutes (set a timer). Then, manually release remaining pressure by switching the valve to venting.
- If using a dutch oven, simply bring the contents to a gentle boil or simmer and simmer for 30-45 minutes, until potatoes are cooked through and soft.
- Once soup contents are cooked, use an immersion blender to blend everything together (except for the set aside leeks).
- If you don’t have an immersion blender, gradually transfer to a blender and blend until smooth (you may have to do this in batches).
- Once blended and smooth, return to the pot if necessary.
- Add the set aside sautéed leeks as well as the coconut cream and stir with a wooden spoon to combine.
- Season with salt and black pepper to taste. Serve hot and garnish with fresh herbs of your choice.
Notes
- There is no better pairing with soup than bread. Make some homemade Sourdough Stecca Bread to go with this!
- If you don't have broth, I like to mix 1 teaspoon of better than bouillon into 1 ½ cups of water to make a broth.
- Coconut cream is the key to this soup's richness. Make sure that you use unsweetened coconut cream and do not use "cream of coconut." If absolutely necessary, you can use the solid cream on the top of a full-fat can of coconut milk. If you must do this, you may need 2-3 cans to get the proper amount of coconut cream.
Nutrition
Serving: 1 cup | Calories: 130kcal | Carbohydrates: 18.9g | Protein: 2.9g | Fat: 5.1g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Sodium: 363.8mg | Potassium: 305.5mg | Fiber: 2g | Sugar: 2.3g | Vitamin A: 21.8IU | Vitamin C: 27.6mg | Calcium: 4mg | Iron: 14.6mg
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