Instant Pot Potato Leek Soup

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and dairy-free, while milk is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier due to its unsaturated fats, while margarine is usually cheaper.

Start the Instant Pot on “Sauté” and allow it to heat up. Once hot, melt the plant-based butter, then add the sliced leeks, onion and garlic. Cook for 3-5 minutes until slightly softened.

Add the potatoes, thyme, salt, ground black pepper and vegetable stock. Stir to combine, scraping off the bottom of the pot as you go.

Lock the lid, set the valve to sealing and pressure cook on High for 7 minutes. When the time is up, turn the Instant Pot to Venting and release the steam.

Use an immersion blender to blend the soup until smooth. You can also transfer the soup to a full-size blender if needed.

Stir in the plant-based cream and nutritional yeast, then taste and adjust seasoning before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens