My Leek and Potato soup is super simple and so delicious. It’s loaded with fresh produce like leeks, potatoes, and cabbage which makes for a nutritious and filling meal. It is a great vegan recipe made in the Instant Pot.

We earn a commission from these sales through these links.
What Are Leeks and How Do You Cook with Them?
I love leeks, but I’m always shocked when I come across so many people who are familiar with them or how to cook them.
Leeks are tasty little veggies that are related to many other things you probably are more aware of like scallions, chives, garlic, and shallots. Those are just a few that most of us will know well.
Leeks, like many of their cousins we mentioned, will have distinct flavors and smells, but they are much milder than your typical onion or scallion.
They are nutritious as well and contain things like antioxidants and vitamins like A and C, so that’s all a bonus in this yummy soup recipe.
These onion-like veggies remind me of a very large spring onion ( or green onions as many of us here in the south call them) because they have a white portion as well as bright green tops.
A lot of recipes you’ll see will call for just the whites of the leek, but I love using both the white and green in this soup recipe.
I think it adds more flavor and some brightness to the color of the soup, but if you want to just use the white you can chop off the green tops and save those for making some tasty veggie stock later.
The leeks will add a delicious mild onion flavor as well as a subtle sweetness to anything you add them to so they are perfect for this soup and so much more!
How to Clean Leeks Properly
Leeks take a little more care than a green onion would when you are ready to cook with them.
These tasty veggies are known for having some sand or grit hiding between all the layers of the leek as they grow.
So you’ll have to take a little more time before making this recipe to make sure you clean the leeks very well. I assure you nobody wants to get a spoonful of sandy grit while enjoying this soup at dinner.
But don’t worry, it isn’t a hard process, just one that will require you to be a little more careful when you wash the leeks.
Simply trim up the leeks you are going to use in this soup and cut them a long way down the center. This will slice them open so the layers are more exposed.
Then I turn the leeks over, with the flat side down on the cutting board. Next, I cut them into slices and add them to a large bowl.
Once you have the leeks sliced run some cold water over the leaks and let them soak for about 30 minutes.
I like to go aggatate the water with my hands, basically stirring the sliced leeks around in the water. This will help separate some of the sand or hidden grit allowing it to fall to the bottom of the bowl.
After they have soaked I use a slotted spoon to remove them from the water and rinse them again with clean water before using.
The leeks should be sand or grit-free and ready to make your delicious Instant Pot Leek and Potato Soup!

What Is The Best Potatoes to Use In Leek and Potato Soup?
You may be shocked to find out there are over 150 varieties of potatoes found around our great country of the United States.
I didn’t have the brain power to keep counting and digging but I’m sure there would be many more if we expanded our research to around the world.
With so many different varieties there are bound to be some qualities found in some that fit into soup recipe better than others.
I do a lot of canning around our little homestead so I’ve learned over the years that not all potatoes are created equal when it comes to canning or pressure cooking.
For instance, some potatoes like Russetts tend to be very starch-heavy and break down much easier in the cooking process.
They are great for fluffy mashed potatoes and make good baking potatoes as well. However, I’ve found that in my soups (and when I’m pressure canning them for later) they break down way too much for my liking.
If you are making a soup like a Creamy Potato Soup that you don’t mind the starchier texture of them losing most of their shape then these would be perfect.
However in my soup recipe here today and in all I am canning them for the pantry I go for a waxier potato like the Yukon Golds or the smaller white-skinned potatoes.
These types of potatoes contain less starch and will hold their shapes better than the Russetts. Mean, I can still have my chunky potatoes in my soups.
Yes, all potatoes will break down some in pressure cooking, like with the Instant Pot, but if you don’t overcook them you will still have a great-tasting soup with lovely chunks of potatoes spread throughout.
The peelings or “skins” on these small and waxy potatoes are also much more tender and easy to eat, so you don’t even have to bother peeling them before using them in this recipe.
Of course, if you only have russetts on hand or if you don’t have access to yellow, gold, or small white potatoes please don’t let that stop you from making this recipe.
Because even with potatoes that break down more the flavor will be amazing and you’ll love this soup!

Can Leek and Potato Soup Be Made in the Slow Cooker?
Yes, if you are looking for a way to make this soup with a slow cooker or Crock Pot, you are in luck.
This soup is just as easy to prepare in the slow cooker as it is in the Instant Pot. The only difference will be the amount of time you need to prepare this recipe as naturally it will take longer in the slow cooker.
To use your slow cooker peel and chop potatoes and the leeks, washing both ingredients well and draining.
Add the potatoes, leeks, veggie stock, and all the seasonings to your slow cooker. Don’t add the creamy element if you are planning on using it. That comes later.
Cook on low for 4-6 hours then check the tenderness of the potatoes. If they are not soft enough, continue to cook for an additional couple of hours until they are fork-tender.
Once the potatoes are tender the soup is ready. You will now add in your plant-based

Variations and Tips For The Perfect Instant Pot Leek and Potato Soup
This soup is perfect the way it is written in the recipe card (at least to my family lol) but if you are looking at ways to modify it here are a few tips or ideas!
- Nut Allergies – to keep this soup dairy-free I use almond milk or coconut milk. However, if either of these plant-based milk is not a good fit for you or you have a nut allergy you can choose to use any plant milk that works best for your dietary needs.
- Can’t Find Leek – if for some reason you are not able to find leeks in your local grocery stores you can substitute with two to three medium-sized onions. Just note that the onion flavors might be a little stronger, but still delicious.
- Add More Vegetarian Protein – I also love adding more protein by adding shrimp or scallops into this Leek and Potato Soup. These seafoods are a great way to bulk up the nutrients and they are fasting-friendly to our Orthodox Christian friends needing to avoid certain meats. You could also enjoy this with a vegan protein shake to get in more protein as well.
- Add Ham or Chicken – if you do not need a vegan soup I suggest giving this soup a try with some cubed ham or chunks of chicken, it is delicious with both! In this case, you could also substitute chicken stock for the veggie stock and add heavy cream instead of plant-based milk.
- Make it Lower Carb – If you are watching carbs and need a delicious soup like this in your life, I highly recommend swapping out the potatoes with fresh cauliflower florets. If you go this route then you’ll only need to cook your soup on high pressure for 3 minutes instead of 5 used with the little potatoes.

Leek and Potato Soup
This creamy Leek and Potato Soup is simple since it is cooked in the Instant Pot. It is full of flavor and nutritious all while being dairy-free.
Ingredients
- 8 cups of fat free vegetable broth
- 2 pounds of small gold potatoes, cut in fourths
- 2 medium leeks, chopped
- 3 cups of shredded cabbage or Cole Slaw Mix
- 2 teaspoons of garlic power
- 2 teaspoons of dry parsley
- 1 to 1 /12 teaspoons of salt
- 1/2 teaspoon of black pepper
- 1/3 cup nutritional yeast, optional for "cheesy" flavor
- 1 cup unsweetened almond milk, optional
Instructions
- Clean and chop the potatoes and leaks. Add them to an 8-quart Instant Pot.
- Add the shredded cabbage, seasonings, and broth before placing the lid on the Instant Pot.
- Press the Manual Pressure button on the pressure cooker and set the timer to 5 minutes. Let the Instant Pot come up to pressure and count down the cooking time.
- Do an instant pressure release and remove the lid once all the pressure is released.
- Stir the Leek and Potato Soup and taste for seasoning. Add more if needed for your desired flavors. For a richer almost cheesy flavor you can add in 1/3 cup of nutritional yeast flavors but that is optional and can be left out if needed.
- If you would like the soup to have a creamy texture you can add in the optional 1 cup of unsweetened almond milk at this time and stir until combined. If you do not want the soup to be dairy-free or you don't mind the extra fats you can add in 1 cup of heavy whipping cream. I will be delicious either way.
- Serve hot.
Notes
See the blog post above the recipe card for more information on ways you can add protein to this soup or make it your own.
Nutrition Information
Yield
8Serving Size
2 cupsAmount Per ServingCalories 117Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 1mgSodium 3906mgCarbohydrates 22gFiber 3gSugar 5gProtein 3g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
Leave a Reply