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.
Ingredients
🛒 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
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