Dairy Free Instant Pot Leek and Potato Soup

Instant Pot Recipes

14 Feb

Written By Susan Kelly

Today I want to show you how to make a Dairy-Free Creamy Leek and Potato Soup using your Instant Pot. This is a 'warm hug in a bowl' kind of soup and the recipe is beginner friendly. Perfect if you're seeking simple comfort food with those amazing seasonal leeks. You can finish the soup with all kinds of toppers and mix and match the herbs to your taste too.I’ve used some fresh parsley and pumpkin seeds here - my favourites!

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How to make Dairy Free Creamy Leek and Potato Soup in the Instant Pothttps://youtu.be/qKAmEjStB4E?si=ExyPpC-VsIrLrr0G2024-01-30

Instant Pot Creamy Leek and Potato Soup (Dairy Free)

Serves: 4

Recipe by: Susan Kelly

Prep time: 10 MinCook time: 4 MinChill out time: 15 MinTotal time: 29 Min

This is my recipe for super simple Leek and Potato Soup that is so creamy you'll be amazed to see it actually has no cream in it! I'm using cashews making this soup suitable for vegans and higher in protein too!

Ingredients

2 tbsp olive oil
4 cups 400g of chopped leeks
1 onion, chopped
2-3 potatoes, diced
1 litre of stock (I made mine with vegan bouillon powder)
1 tsp of thyme
1 scant cup, 100g cashew nuts
Topper ideas: pumpkin seeds, flat leaf parsley, chives

Steps

Prep the Cashews: Begin by soaking the cashew nuts in water just enough to cover them. These nuts are the secret to achieving that creamy texture without any dairy1
Warm Up the Instant Pot: Plug in your Instant Pot and wait for it to signal that it's hot and ready to go
Sauté the Leeks: Add a splash of olive oil and the sliced leeks to the pot. Sauté them until they begin to soften, releasing their sweet, mild flavor
Sprinkle in a bit of white pepper for a subtle kick that complements the leeks and potatoes
Toss in the diced potatoes and a teaspoon of dried thyme, laying the foundation for this hearty soup1
.Pour in the Stock: If your stock is seasoned like mine, you might want to hold off on adding extra salt at this stage1
Pressure Cook: Seal the Instant Pot and set it to cook under high pressure for 4 minutes. After cooking, let the pressure release naturally for five minutes before manually releasing any remaining pressure ( you can quick release if in a hurry)
Blend a portion of the soup with the soaked cashews until smooth. This is what gives the soup its creamy texture without using dairy
Combine and Serve: Mix the blended portion back into the Instant Pot with the rest of the soup. Stir well, and soon you'll have a super creamy soup
Add whatever you like for toppings and serve