Go Back
Rustic Red Potato & Leek Soup
Janelle Carss

Instant Pot Rustic Red Potato & Leek Soup

Rustic Red Potato & Leek Soup puts a spin on a classic cold-weather dish with hearty ingredients, satisfying texture and loads of flavour!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch, Main Course, Side Dish
Cuisine: British
Ingredients Equipment Method 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

Equipment

  • 1 Pressure Cooker (optional; see notes)
  • 1 Immersion Blender (optional; see notes)

Method
 

  1. 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. 
  2. Add the spices, bay leaves, garlic, potatoes, canned coconut milk and vegetable broth, seal the lid and cook on high pressure for 6 minutes.
  3. 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.
  4. 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!

Notes

Oil-Free: replace the oil with 1/4 cup (60 ml) water or vegetable broth when sauteéing the vegetables, adding more as necessary to prevent sticking
Blending: if you don't have an immersion blender, simply ladle 1 to 3 cups of the soup into the jug of a high-speed blender and blend on high until smooth. Pour back into the pot and stir to combine.
Stovetop Instructions: Follow steps 1-2 as stated above, cooking the vegetables over medium heat and bringing the mixture to a boil over high heat. Once the soup comes to a boil, cover and simmer until the potatoes are fork-tender, 10 to 12 minutes. Stir the balsamic vinegar and white beans into the soup at the end, blend, and then serve.
Preparing/Cleaning Leeks: Start by removing the stalky dark green ends and save them for a veggie broth or other recipes. Slice off the bottom roots and compost. Cut the leek in half, and then slice each half lengthwise. Thinly slice into half coins, transfer to a large colander, and rinse very well under cold water to remove any dirt and debris that gets trapped in between the layers.