INSTANT POT RUSTIC RED POTATO & LEEK SOUP
This cozy Instant Pot Rustic Red Potato & Leek Soup puts a spin on a classic cold-weather dish with hearty ingredients, satisfying texture and loads of flavour! Vegan, gluten-free, oil-free option and pressure cooker-friendly.
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Leeks are an underrated vegetable that I think deserve more appreciation! Their mild onion-y flavour, subtle sweetness and versatility makes them a perfect base for soups, stews and casseroles. Paired up with low-calorie yet hearty red potatoes, which are loaded with fibre, B vitamins, iron and potassium, makes this chunky soup filling yet weight-loss friendly!
Jump to RecipeINGREDIENTS
Using under a dozen inexpensive and simple plant-based ingredients, this Rustic Red Potato & Leek Soup comes together pretty darn quick and easy in an Instant Pot (or any other pressure cooker).
- Onion, Leeks & Garlic: creates a deliciously fragrant aromatic soup base.
- Red Potatoes & White Beans: for a hearty and cozy bite.
- Flavourful Dry & Liquid Seasonings: Smoked Paprika, Thyme, Nutmeg and Bay Leaves add spice and warmth while Veggie Broth and Balsamic Vinegar add savouriness and tang.
HOW TO MAKE RUSTIC RED POTATO & LEEK SOUP
Chop, sauté, dump, seal, pressure cook! If you’ve never cooked leeks before check out my tips in the recipe notes for how to prepare and clean them, as they can be very dirty.
- Sauté the onion and leeks until softened and fragrant
- Add the spices, bay leaves, potatoes, garlic, broth and canned coconut milk to the pot, then seal and cook for 6 minutes on high pressure.
- Release the pressure, stir in the balsamic vinegar and white beans and partially blend with an immersion blender. Let sit for 5 minutes before serving. Enjoy!
If you are oil-free, don’t have an immersion blender or a pressure cooker, don’t worry! You can sub out oil for water or broth, and I’ve provided stovetop instructions for this recipe in the notes section at the bottom.
COZY COMFORT IN A BOWL
There is really nothing like cozying up on a dark and cold evening with a steaming bowl of delicious soup. And trust me, this Rustic Red Potato Soup is so dang yummy! I love how it’s rich-tasting and creamy, yet doesn’t leave me feeling heavy — the magic of potatoes, I tell ya. So have a bowl (or two, or three) – it’s fabulous as a weeknight dinner and makes for great meal prep. Try pairing with crusty garlic bread or croutons for an even heartier bite!
If you’ve made it this far into the blog post, you really are an exceptional human! Tried and loved this recipe? I’d be eternally grateful if you left a star-rating and review below!
If you’re looking for more cozy soup recipes, you might want to check out my Butternut Basil & Tomato Soup or Loaded Lazy Noodle Bowls!
Lastly, if you made this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVeganKitchen and use hashtag #SteamyVeganKitchen! I seriously love seeing what you’re cooking up!
Instant Pot Rustic Red Potato & Leek Soup
Equipment
- 1 Pressure Cooker (optional; see notes)
- 1 Immersion Blender (optional; see notes)
Ingredients
- 2 ½ lbs red potatoes, chopped into medium dice
- 3 large leeks, white and light green parts, sliced (see notes on proper cleaning)
- 1 medium yellow or white onion, diced
- 5 cloves garlic, minced
- 1 tbsp avocado oil or olive oil (optional; see notes)
- 4 cups hot veggie broth or vegan chicken broth
- 1 can coconut milk
- 1 can white kidney beans (or other white bean)
- 2 bay leaves
- 1 tbsp balsamic vinegar
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ¼ tsp nutmeg
- 1 tsp pink Himalayan salt
- black pepper, to taste
Instructions
- Press the “Sauté” function to turn on the instant pot. Once warm, add the oil (or ¼ cup vegetable broth) plus the onion and leeks and sauté until translucent and fragrant, 3 to 5 minutes.
- Add the spices, bay leaves, garlic, potatoes, canned coconut milk and vegetable broth, seal the lid and cook on high pressure for 6 minutes.
- Do a 10 minute natural pressure release, then quick release, remove the lid and stir in the balsamic vinegar and white beans. Using an immersion blender, blend some of the soup (I usually do about 1/3 blended) to make it slightly creamy.
- Add salt to taste and a few grinds of black pepper (I usually add about 1 tsp salt). Garnish with fresh herbs or diced green onions and enjoy!
