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–+ servings
Instant Pot Potato Soup in four bowls, with pumpkin seeds and chilli oil with a spoon
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Instant Pot Potato Soup

This creamy soup is so comforting and satisfying.
Course Appetizer, Dinner, Lunch, Soup
Cuisine American, Vegan, Western
Diet Gluten Free, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 116kcal
Author Bintu Hardy

Ingredients

  • 2 tablespoons olive oil
  • 5 leeks trimmed, thinly sliced, washed and drained
  • 1 pound (450g) potatoes peeled and cubed
  • 4 cups (946mL) vegetable stock hot
  • ½ teaspoon ground nutmeg
  • salt to taste
  • ground black pepper to taste
  • ½ cup (125 ml) almond milk or more or less, to taste
UK Measures - **Convert to US Measures**

Instructions

To Make in Instant Pot:

  • Press the sauté button on the Instant Pot and add the oil.
  • When oil is hot, add the leeks and sauté for about 5 minutes, until soft.
  • Add the potatoes and cook for a couple of minutes, then mix in vegetable stock, nutmeg, salt and pepper.
  • Place the lid on the Instant Pot, turn the valve to the sealing position, and set to manual pressure / high pressure for 10 minutes.
  • When done, allow for a natural pressure release.
  • Add the almond milk and blend the soup using an immersion blender, or pour the soup into a stand blender and purée until smooth.
  • Add additonal salt and pepper to taste, if needed, then serve and enjoy.

To Make in Slow Cooker:

  • Add the leeks, potatoes, stock, and spices into a slow cooker.
  • Cover and cook on high for 3-4 hours or low for 7- 8 hours.
  • When done, purée with an immersion blender or mash with a potato masher if you want a chunkier soup.
  • Mix in the almond milk, then serve with desired toppings.

Notes

  • Cook time does not include time for the Instant Pot to come up to pressure, or for the pressure to release.
  • For a thicker soup, reduce the liquid by about half a cup.
  • For a thinner potato soup, add an extra half to one cup of broth.
  • You can also make this Vegan Potato Soup with coconut milk if desired.
  • If not vegan, feel free to use chicken broth instead of vegetable broth.
  • Storage - keep in an airtight container inside the fridge for about a week, or freeze for up to 3 months.
  • There are 2 WW Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 116kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Sodium: 49mg | Potassium: 389mg | Fiber: 2g | Sugar: 1g | Vitamin A: 740IU | Vitamin C: 13.9mg | Calcium: 79mg | Iron: 3.4mg