Cozy and Nutritious Potato Leek Soup: A Whole Food, Plant-Based Favorite. As the air turns crisp, there’s nothing quite like a warm bowl of comforting soup to nourish and soothe. This Potato Leek Soup is one of my favorite fall-winter recipes, combining seasonal ingredients, rich flavors, and simple preparation for a perfectly cozy dish.
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Made in the Instant Pot and partially blended to creamy perfection with the Vitamix Immersion Blender to get the creaminess without any dairy! This soup is a breeze to make, plus it’s entirely whole food, plant-based, and packed with health benefits.
Let’s dive into the recipe and explore what makes it a healthy choice!
Why This Soup is a Healthy Choice
This Potato Leek Soup isn’t just delicious—it’s full of wholesome ingredients that make it an excellent addition to a healthy lifestyle. Here are a few highlights:
Easy to Digest:
Cooked potatoes are gentle on the stomach and perfect for cozying up on a cold day. Including potatoes in a balanced, whole food, plant-based diet can offer great health benefits, making them not just filling but a nutrient-dense addition to your meals.
Rich in Complex Carbohydrates for Energy
- Potatoes are a great source of complex carbohydrates, which provide sustained energy and are essential for bodily functions and muscle health. Unlike simple carbs, the carbs in potatoes release slowly, keeping you fuller for longer and supporting balanced energy levels.
- When cooked without added fats or heavy toppings, potatoes are naturally low in calories and fat. This makes them an ideal food for weight management and healthy eating, providing satisfying volume and nutrients without unnecessary fats.
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Whole Food, Plant-Based: Made entirely with plant ingredients, this soup is free from dairy, artificial additives, and processed oils.
Low in Saturated Fat: Using unsweetened plant milk like JOI almond milk, oat milk or cashew milk, instead of dairy reduces saturated fat, supporting heart health.
Packed with Nutrients: Potatoes provide potassium and fiber, leeks offer vitamins K and A, garlic and thyme are loaded with antioxidants.
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Cozy Vegan Potato Leek Soup- Instant Pot Friendly
Equipment
- Pressure Cooker 6 QT
Ingredients
- 3 pounds Yukon gold potatoes peeled & cubed
- 2 leeks white & light green part only, thinly sliced
- 3 stalks celery diced
- 6 cloves garlic, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt substitute or salt if you prefer
- 6-8 sprigs of fresh thyme or 1 tsp dried thyme
- 3 cups vegetable broth low or no sodium
- 2 cups unsweetened plant milk I use soy milk or JOI almond milk
- freshly ground black pepper to taste – optional
Instructions
- Set your 6 QT electric pressure cooker to sauté, add leeks and celery with a little water or broth to prevent sticking. Stirring frequently, sauté for 6-7 minutes or until leeks are tender.
- Add the garlic, garlic powder, onion powder and salt substitute. Saute for about another minute.
- Add potatoes, broth and sprigs of fresh thyme. Put lid on, cook on high pressure for 5 minutes, quick pressure release.
- When pressure is released, remove about 3 cups of the potatoes and set them aside. Remove fresh thyme sprigs, add 2 cups of unsweetened plant milk.
- Using an immersion blender, blend the remaining soup until smooth and creamy. Add the reserved potatoes back to the pot, add freshly ground black pepper if desired. Stir to incorporate all of the ingredients. Add more milk or broth if you want a thinner soup. We like it thick and with chunks of potato. If you prefer you can blend it all until smooth.
- If you don't have an immersion blender, carefully transfer soup to a regular blender and blend to desired consistency.
- You can add frozen corn or peas, chopped greens, or wild rice. Garnish with fresh thyme or chives. Serve with a fresh green side salad. Leftovers will set up and get thicker in the fridge. Add broth, water or plant milk to thin it when reheating. I do freeze some for future meals.
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Could you please always give cooking instructions on how to make if you don’t have an Instant Pot? Not very one has one. Thanks!
Hi Nancy unfortunately I don’t always have time to test recipes using alternative cooking methods and I am hesitant to guess on the times to cook unless I have time to test it. I am so sorry. But for this recipe I would sauté the vegetables in a large Dutch oven and then add the the broth and potatoes and thyme, cook until potatoes are tender then add the plant milk and proceed with the recipe as written. Hope that helps.
That is just what I did to cook on the stove. For some reason I prefer stove top to instant pot. I must like the process of adding and stirring or something. Turned out lovely on the stove.
Can you give stovetop directions please
I just made this recipe and it tastes delicious. As soon as I saw the recipe, I trotted right over to Sprouts for the ingredients. The recipe was easy to make … would have been even easier if I had a vegetable chopper like yours. But, on the other hand, I managed to find a couple of extremely clean leeks. The soup takes practically no time to cook. I added a generous helping of freshly ground black pepper and a little more salt at the end. What a comforting soup to have at the end of a long day. I should also say that for us, this makes way more than 4 servings … probably more like 8 servings. Thank you!
I’m so glad you enjoyed the soup! It is easy to make and such a wonderful comfort soup. Thank you so much for your lovely comments.
I had just harvested some leeks from my garden when I saw this recipe. I made on the stove and was lovely and creamy. I love using an immersion blender because I can leave it as chunky as we like and have good control over it. I added a can of corn. Thanks for the recipe.
Sounds like a wonderful recipe, but being a diabetic, it’s high on my carb list. Darn! So glad I caught you YouTube on the Breville Pro with Air Fryer. Got some great tips.
I am glad you enjoyed the Breville video. We love that appliance and use it every day!