Instant Pot Cream Of Potato Leek Soup from
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The Best Instant Pot Cream of Potato Leek Soup (vegan friendly)

“What’s for dinner?”

Some days those words really make me cringe, as I just have no idea what to prepare.

In this household we currently feed one picky meat and potato lover, one vegan wannabe that hates most vegetables, and one total foodie mama that despises boring food….and currently we also have living with us another daughter, son-in-law and grandchild who are all vegan.

It’s a real challenge cooking for this family!

I need all the help I can get.

My inspiration yesterday came straight out of the TV, courtesy of the Marilyn Denis Show and chef Christine Cushing.

I love that show! It’s a fantastic way to start the day.

I especially love the fact that the recipes are always easy to recreate in my own kitchen.

This particular episode featured two ideas that caught my eye: Classic Cream of Potato and Leek Soup, as well as a delicious looking Pull Apart Focaccia Bread that I intend to attempt making one day very soon.

Of course, I knew right away I was going to be cooking an Instant Pot version of that soup.

I made a few small changes, and adapted the directions to work with the IP, but overall stuck to the original recipe.

I have also prepared up this recipe with vegan substitutes for the butter and cream, and it turned out just as delicious.

And, the perfect accompaniment to this light, yet flavourful soup, is a loaf of garlic bread, with or without cheese.

Without further ado, here is the printable Instant Pot version, as well as the link to the original recipe.


Instant Pot Cream Of Potato Leek Soup

Instant Pot Cream of Potato Leek Soup from

*follow the link below to see the original recipe

Christine Cushing’s Classic Cream of Potato and Leek Soup

Instant Pot Cream Of Potato Leek Soup (vegan friendly)

Instant Pot Cream Of Potato Leek Soup from
Print Recipe
5 from 2 votes

Instant Pot Cream Of Potato Leek Soup (vegan friendly)

Course: dinner, lunch, Main Course
Keyword: soup
Servings: 4


  • 2 tbsp Unsalted Butter (original or plant based)
  • 2 Leeks (white part to very light green only) halved lenghtwise, thinly sliced, washed
  • 2 Cloves Garlic chopped
  • 3 large Yukon Gold Potatoes peeled, diced
  • Splash of White Wine optional
  • 3 cups vegetable broth (or chicken if you prefer)
  • Bouquet Garni 2 bay leaves + sprig of thyme tucked inside a dark leek stalk and tied with cooking string
  • 1/4 cup Heavy Cream (35%) (substitute with coconut milk or plant based cream for vegan version)
  • Grated Parmesan cheese to garnish each serving (substitute with vegan parmesan or a sprinkle of of nutritional yeast for vegan version)
  • Finely chopped parsley to garnish each serving


  • Press SAUTE mode on the Instant Pot, add butter to pot.
    When butter is melted add leeks and garlic, cook for about 3-5 min stirring often taking care not to brown vegetables.
  • Add a splash of white wine (optional but I love cooking with it). 
    Add potatoes, broth and bouquet garni to the pot and give it a stir.
    Press CANCEL.
  • Lock on lid, turn pressure valve on lid to SEALING.
    Choose PRESSURE COOK mode and adjust timer to 15 minutes.
    When done, allow natural release pressure (timer will count up) for 10 minutes.
  • Carefully turn pressure valve on lid to VENTING to release any remaining pressure, press CANCEL, and then open lid.
    Remove bouquet garni, and using immersion blender, puree soup until smooth.
  • Add cream and stir to combine.  Taste and add salt and pepper to your liking. 
    Return lid to pot, and allow soup to reheat on KEEP WARM mode, for 5-10 minutes.
  • When ready to serve, ladle into soup bowls, garnish with a tablespoon of grated Parmesan and chopped parsley.


*I followed the original recipe but added a bit more garlic and the wine, and I also chose to garnish with Parmesan cheese since I love it in my soups, however in the original recipe the soup is garnished with a dollop of creme fraiche (which I'm sure is delicious, but I did not have any) 

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    • Mary

      I’m eating the little bit that was left over as I read you comment, it might be even better tasting the next day! Hope you get to try it, so yummy

  • Laurie

    This looks tasty. Thinking about how to make it vegan, but I think it could be done.

    Just FYI: it was really hard to read your post because of the words “follow my blog with bloglovin” that never go away. They are right over the top of your whole post.

    Ridge Haven Homestead
    Homestead Blog Hop

    • Mary

      You could definitely make this vegan very easily. My daughters are vegan so I often have to substitute if they are eating with me. Just sub the butter with vegan butter, and the small amount of cream with coconut milk. the parmesan is optional garnish but you could certainly sprinkle some vegan parmesan or even a bit of nutritional yeast on your bowl before serving for some extra flavou. Hope you give it a try. Regarding the pop up words to follow my post on bloglovin….I had no idea that was happening, it does not happen on my end, on my phone or desktop. Can you tell me if you were on a phone or desktop, just want to test it on others and see what happens, so I can resolve. Thanks for letting me know

  • Kerryanne

    5 stars
    Thank you for sharing your best instant pot cream of potato and leak soup recipe at Create, Bake, Grow & Gather this week. I’m delighted to be featuring it at the party this week and pinning too.

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