Dairy-Free Instant Pot Potato Leek Soup – Easy One Pot Recipe

Cooking has always been my way of bringing comfort to the table without overcomplicating life. This dairy-free Instant Pot potato leek soup reflects that philosophy—simple ingredients, wholesome flavors, and stress-free cooking. Designed for busy home cooks, this one-pot meal delivers warmth, balance, and nourishment in every bowl. It’s the kind of recipe that fits real life while still feeling special enough to share with the people you love.

Why You’ll Love This Recipe

This Dairy-Free Instant Pot Potato Leek Soup is everything comforting food should be without being complicated. It’s quick to prepare, easy to customize, and perfect for families who want nourishing meals without spending hours in the kitchen. Made as a true one pot potato leek soup, it delivers rich flavor using simple ingredients and smart cooking techniques. Whether you prefer a potato leek soup instant pot chunky texture or a smoother finish, this recipe adapts effortlessly.

Busy weeknights become easier with this instant pot potato leek soup recipe because it requires minimal prep and hands-off cooking. It’s naturally flexible, allowing you to add carrots, bacon, or chicken for variations like potato leek carrot soup instant pot or chicken potato leek soup instant pot. The dairy free instant pot potato leek soup no cream option keeps it light, while coconut milk can be added for extra richness without dairy.

Healthy, filling, and satisfying, this Dairy-Free Instant Pot Potato Leek Soup works just as well for meal prep as it does for special occasions. It’s comfort food that fits real life.

Ingredients for This Recipe

The ingredients in this Dairy-Free Instant Pot Potato Leek Soup are simple, wholesome, and carefully chosen to create depth of flavor without relying on cream or butter. Olive oil provides a light, savory base while leeks add a mild sweetness that defines classic potato leek soup. Potatoes bring natural creaminess, making this instant pot potato leek soup satisfying and comforting. Vegetable broth keeps the recipe light and adaptable, while herbs and aromatics build flavor as everything cooks together in one pot. This dairy free instant pot potato leek soup no cream version is easy to customize, whether you want a healthy everyday meal or a heartier option with protein. Each ingredient plays a role in creating a balanced, family-friendly soup that works beautifully for busy weeknights or meal prep.

🛒 Ingredients (Serves 4–6)

For the Soup:

• 2 tablespoons olive oil
• 3 large leeks, white and light green parts only, sliced
• 3 cloves garlic, minced
• 4 medium Yukon gold or russet potatoes, peeled and diced
• 1 medium carrot, diced (optional)
• 4 cups vegetable broth or chicken broth
• 1 teaspoon salt, adjusted to taste
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• 1 bay leaf

Optional Add-Ins:

• ½ cup full-fat coconut milk for dairy-free creaminess
• Cooked bacon bits
• Shredded cooked chicken
• Chopped parsley or green onions for garnish

How to Make This Recipe

Making this Dairy-Free Instant Pot Potato Leek Soup is straightforward and designed for efficiency, flavor, and minimal cleanup. This method allows the leeks and potatoes to develop rich flavor quickly while keeping the soup light and healthy. Using the Instant Pot ensures even cooking and makes this instant pot potato leek soup recipe ideal for busy schedules. The pressure cooking process softens the potatoes perfectly, creating a naturally creamy texture without dairy. Whether you prefer a potato leek soup instant pot chunky style or a smooth finish, this one-pot approach gives you full control over the final consistency while keeping the process simple and reliable.

🛒 Steps:

• Set the Instant Pot to sauté mode and add olive oil to start building flavor for the dairy-free Instant Pot potato leek soup
• Add sliced leeks and cook until soft and fragrant, stirring often to avoid browning
• Stir in minced garlic and cook briefly to enhance the base of this instant pot potato leek soup recipe
• Add diced potatoes, optional carrots, vegetable broth, salt, pepper, thyme, and bay leaf for a balanced one pot potato leek soup
• Secure the lid, set the valve to sealing, and pressure cook on high for 10 minutes
• Allow a short natural pressure release, then carefully quick release remaining pressure
• Remove the bay leaf and blend partially for potato leek soup instant pot chunky texture or fully for creamy results
• Stir in coconut milk if using, adjust seasoning, and serve hot for a satisfying dairy free instant pot potato leek soup

Expert Cooking Tips

These expert tips help you get the best flavor and texture from your Dairy-Free Instant Pot Potato Leek Soup every time. Choosing the right potatoes is key, as Yukon golds create a naturally creamy base while russets work well for a softer texture. Cleaning leeks thoroughly ensures this instant pot potato leek soup stays smooth and grit-free. Layering flavors during the sauté step enhances depth, making this one pot potato leek soup taste slow-simmered despite the quick cooking time. Managing blending carefully lets you control whether the soup is creamy or potato leek soup instant pot chunky, while simple add-ins can transform it into a healthy or hearty meal.

💡 Expert Tips:

• Slice leeks evenly and rinse well to remove sand before starting the dairy-free Instant Pot potato leek soup
• Use Yukon gold potatoes for a creamy instant pot potato leek soup recipe without adding dairy
• Sauté leeks gently, not quickly, to avoid bitterness in this one pot potato leek soup
• For potato leek soup instant pot chunky texture, blend only half the soup
• Add coconut milk after pressure cooking to maintain dairy free instant pot potato leek soup no cream balance
• Taste and adjust seasoning at the end for the best flavor development
• Let the soup rest a few minutes before serving to allow flavors to fully settle

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This Dairy-Free Instant Pot Potato Leek Soup is a perfect example of how simple ingredients can create big comfort with minimal effort. Made as a true one pot potato leek soup, it fits easily into busy schedules while still delivering rich, satisfying flavor. Whether you enjoy it smooth or prefer potato leek soup Instant Pot chunky, this recipe adapts to your taste and lifestyle. The dairy free instant pot potato leek soup no cream option keeps it light and nourishing, while optional add-ins allow endless customization. Ideal for weeknights, meal prep, or cozy gatherings, this instant pot potato leek soup recipe proves that healthy, homemade meals can be both easy and deeply comforting.

Dairy-Free Instant Pot Potato Leek Soup

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• Author: Savannah
• Total Time: ~35 minutes
• Yield: 4–6 servings 1x
• Diet: Gluten Free

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Description

A cozy, comforting one-pot potato leek soup made effortlessly in the Instant Pot. This dairy-free, no-cream soup is creamy from blended potatoes, with the option to add coconut milk for extra richness. Healthy, hearty, and perfect for weeknight dinners or meal prep.

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Ingredients

Scale 1x2x3x

🛒 Ingredients (Serves 4–6):

For the Soup:

• 2 tablespoons olive oil

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

• 3 cloves garlic, minced

• 4 medium Yukon gold or russet potatoes, peeled and diced

• 1 medium carrot, diced (optional)

• 4 cups vegetable broth (or chicken broth)

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ½ teaspoon dried thyme

• 1 bay leaf

Optional Add-Ins:

• ½ cup full-fat coconut milk (for dairy-free creaminess)

• Cooked bacon bits (non-vegan option)

• Shredded cooked chicken

• Chopped parsley or green onions for garnish

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Instructions

📝 Instructions:

Step 1: Sauté

• Set Instant Pot to Sauté mode.

• Add olive oil, then sauté leeks for 3–4 minutes until softened.

• Stir in garlic and cook for 30 seconds until fragrant.

Step 2: Pressure Cook

• Add potatoes, carrot (if using), broth, salt, pepper, thyme, and bay leaf.

• Stir well, then close lid and set valve to Sealing.

• Cook on High Pressure for 10 minutes.

Step 3: Release & Blend

• Allow natural pressure release for 5 minutes, then quick release.

• Remove bay leaf.

• Use an immersion blender to blend partially (for chunky soup) or fully (for smooth soup).

Step 4: Finish & Serve

 

• Stir in coconut milk if using.

• Taste and adjust seasoning.

• Serve hot with toppings of choice.

Notes

• Chunky Style: Blend only half the soup for texture.
• Healthy Option: Skip coconut milk and rely on blended potatoes.
• Crock Pot Version: Cook on LOW for 6–7 hours, then blend.
• Storage: Keeps well in the fridge for up to 4 days.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Instant Pot / One-Pot
• Method: Baked
• Cuisine: American / Comfort Food