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Potato Leek Soup

Cultivator Kitchen


  • 2.5 lbs potatoes, cubed
  • 2 leeks, just the white stalks, finely chopped
  • 1 cup onion, chopped
  • 4 garlic cloved, minced
  • 2 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp nutmeg
  • 1 bay leaf
  • 1 quart low sodium vegetable broth
  • 1 cup filtered water
  • 1/2 cup oat milk
  • 1 tbsp parsley flakes optional
  • salt and black pepper to taste optional


  • Set the Instant Pot to Saute mode. For stovetop set a soup pot on medium high.
  • Add the leeks, onions & garlic and saute for 5 minutes stirring occasionally till they start to brown.
  • Add a splash of veggie broth and then add the spices. Cook another 1-2 minutes.
  • Turn off Saute mode on the Instant Pot. Add your potatoes, veggie broth & water.
  • Place the Instant Pot lid and set the valve to Sealing. Set the Instant Pot on Pressure Cook for 6 minutes. After, do a quick release and carefully remove the lid. For stovetop simply reduce the heat to medium and cook for 20-25 minutes until the potatoes are very tender.
  • Add the oat milk and then use an immersion blender to blend the soup. I like to leave some potato chunks.
  • Add in the parsley flakes, and taste before adding salt and pepper. Let cool 30 minutes to thicken and for perfect serving temperature. Serve & enjoy.