Potato Spinach Leek Soup is creamy and full of flavor but most of all, will warm you on these cold days and nights. Pressure cooking in the Instant Pot means that this soup is cooked for only 15 minutes, and including preparation, will be on your table in one hour. If you pair this soup with toasty warm bread or salad, this soup will become one of your favorites. Vegan, gluten free and dairy free.
Tools Of The Trade Used In This Recipe:
I made this recipe in the Instant Pot 6 Quart Pressure Cooker. Check out my review of the Instant Pot, and see all the delicious recipes that I have made with this gadget that replaces 9 kitchen tools!
Potato Spinach Leek Soup
Ingredients
- 2 large potatoes peeled and chopped
- 2 leeks sliced
- 6 cloves garlic
- 5 cups spinach or greens
- 2 teaspoon sea salt
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika
- 3 tablespoon hot mustard
- 3 tablespoon olive oil
- 4 cups vegetable broth
- 2 cups soy milk
- Juice of 1 lemon
- Fresh thyme for garnish
Instructions
Instant Pot
- Add all ingredients to inner pot of Instant Pot. Set to Pressure Cook for 15 minutes. When finished, let steam NR, naturally release, about 20 minutes.
- Open top of pressure cooker carefully after releasing steam
- Use a small hand blender and blend part of the soup until it is creamy, leaving some potatoes, leeks and spinach
- Serve
Crock Pot
- Add all ingredients to crock pot and cook on low for 8 hours
- Use a small hand blender and blend part of the soup until it is creamy, leaving some potatoes, leeks and spinach
- Serve
Stove Top
- Add all ingredients to a large soup pot. Bring to a boil.
- Reduce heat to simmer and cook for 2 hours, or until potatoes are tender
- Use a small hand blender and blend part of the soup until it is creamy, leaving some potatoes, leeks and spinach
- Serve
Nutrition
Directions for Potato Spinach Leek Soup:
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