Vegan potato leek soup - a quick soul-warming soup for spring and fall. This is rich, creamy, delicious. Can be easily made on a stovetop or instant pot. Takes less than 30 minutes.
This soul-warming soup is one of the best for spring and winters/ fall. Leek is fresh and abundantly available these days. So why not add them to your soups and stews. This potato leek soup is totally plant-based, gluten-free, nut-free, and creamy potato soup with a sweet oniony flavor of leeks.
What are leeks?
Leek is similar to spring onions but they come in the larger sizes. Basically, this is a vegetable that belongs to the same family as onions (Allium genus). These are bundles of leaf sheaths but are considered stalks. The leaves are wider and harder parts and not used. The soft stalk part is used in the leek. Know more about leek here.
Since it belongs to the same family as onions, garlic, shallots, chives, they taste like them as well but milder too. Saying that it has a strong distinct flavor that tastes mildly sweet, oniony flavor that adds depth to the soups, and stews.
How to cut the leeks?
Cutting leeks is important too but not very tricky. When you get it in your hands, you can surely differentiate the structure of this. remove the top hard leafy part and discard them. Now slice the soft stalk into pieces. Now clean them properly since it grows underground and may carry mud and dirt along with it.
Stovetop vs Instant pot
This potato leek soup is not only vegan but also is way too delicious. However, this is an easy and quick soup. Though we can make them in both ways in dutch oven/ pot on the stovetop and in the instant pot, instant pot gives a good option where you don't need to babysit and can engage in other activities and not to be careful and check if it's cooked or not. Otherwise, it is easy to make on the stovetop as well.
In both ways it takes less than 30 minutes. With an instant pot, you may save 10 minutes more. So decide how you are going to make your soup.
This vegan potato leek soup is
- delicious in taste
- easy and quick to make
- can be made on stovetop, in the instant pot or slow cooker
- plant-based/ vegan
- few pantry staples - no fancy ingredients
- great dinner for lazy winters
- creamy and filling soup
- nut-free, gluten-free, dairy-free
Can I make this potato leek soup oil-free?
You can also make this completely oil-free by skipping one step. To make this oil-free, dump all the ingredients in a pot/pan/dutch oven. or instant pot or slow cooker. Cook as instructed depending on the method. Then blend them to a puree, simmer again. Add coconut milk for a rich smooth texture.
Ingredients you will need:-
Potatoes - any potatoes work fine with this soup.
Leeks - Wash and clean the leeks properly. cut them into rings and then again wash them through a colander passing through the running water.
Garlic - Fresh garlic adds a strong flavor to the soup. However, you can also substitute the fresh garlic with garlic powder.
Seasonings - Parsley, rosemary, ground coriander, bay leaf. For a curry flavor, you can also add
Vegetable broth - a must for soups for additional flavor. Can substitute with a broth powder mix.
Coconut cream - or coconut milk for a creamy soup.
Salt & pepper - broth may have the salt. check before adding any further salt to the soup
How to make potato leek soup?
Start the instant pot on SAUTE mode for 5 minutes. Add bay leaf, garlic and saute for 15 - 20 sec. Then add the diced leek followed by potatoes. Add the spices and broth. Deglaze the pot before closing the lid. Close the lid. SEAL the pressure valve. Cancel the SAUTE mode. Start the instant pot on PRESSURE COOK mode for 5 minutes. Once it beeps, let it be on natural pressure release for 5 minutes. Then quick release the rest. Remove the lid.
Add coconut cream or coconut milk and blend it using a hand blender or regular blender. Garnish with fresh herbs or chives. Serve hot.
Stovetop method -
Heat oil in a Dutch oven or heavy bottom pan. Add garlic minced and saute for a few seconds. Add chopped leek and saute for a minute. Then add diced potatoes followed by the spices, herbs. Add vegetable broth. Simmer till potatoes are cooked well. Once cooked, remove the bay leaf and blend the rest into a puree. Add chopped fresh cilantro leaves or any herbs of choice.
How to store and reheat?
This vegan potato leek soup stays good up to 4 - 5 days in the refrigerator when stored properly in the air tight jar. You can also store in the freezer for up to 2 - 3 months. While freezing, freeze in portion size that you can defrost to consume and after defrosting once, you may not require to freeze further.
Vegan Potato Leek Soup
- Start the instant pot on SAUTE mode for 5 minutes.
- Add bay leaf, garlic and saute for 15 - 20 sec.
- Then add the diced leek followed by potatoes.
- Add the spices and broth.
- Deglaze the pot before closing the lid.
- Close the lid. Cancel the SAUTE mode.
- SEAL the pressure valve.
- Start the instant pot on PRESSURE COOK mode for 5 minutes.
- Once it beeps, let it be on natural pressure release for 5 minutes.
- Then quick release the rest. Remove the lid.
- Add coconut cream or coconut milk and blend it using a hand blender or regular blender.
- Garnish with fresh herbs or chives. Serve hot.
- Heat oil in a Dutch oven or heavy bottom pan.
- Add garlic minced and saute for a few seconds.
- Add chopped leek and saute for a minute.
- Then add diced potatoes followed by the spices, herbs.
- Add vegetable broth. Simmer till potatoes are cooked well.
- Once cooked, remove the bay leaf and blend the rest into a puree.
- Add chopped fresh cilantro leaves or any herbs of choice.
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