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St Pats Potato Leek Soup - Vegan

I adapted my recipe from this one


I used one leek, a whole onion, Avocado oil, coconut creme, and a lot more garlic. I did not peel my potatoes since a lot of the healthy parts (fiber) are in the skins.


  • 2 tablespoons Avocado oil

  • 1 medium onion, diced

  • 1 large leek

  • 1 Whole garlic bulb, minced

  • ¾ teaspoon dried thyme

  • ½ teaspoon dried rosemary

  • ½ teaspoon ground coriander

  • 3 pounds Yukon Gold potatoes, chopped

  • 4 cups vegetable broth

  • 2 bay leaves

  • 1 teaspoon Rosemary salt

  • 1 teaspoon white pepper

  • 1 cup canned coconut creme


  1. Prep everything first.

  2. Sauté the onions and leeks for ~ 6 mins.

  3. While that's cooking, mix the garlic and spices together.

  4. At the 6 min mark, add the spices and cook for a min.

  5. Turn off Instant pot sauté function.

  6. Add every other ingredient EXCEPT the coconut creme. In general, don't add creamy stuff to a pressure cooker as it may clog the release valve.

  7. Add lid, ensure the seal is set

  8. Use Soup setting or manual high pressure setting. Set for 6 mins.

  9. Use this time to clean. Add the coconut creme to the blender

  10. After the pot is done cooking, release the pressure, add chunks to the blender and puree. I left some chunks in my soup to save electricity.

  11. Garnish with olive oil, croutons, and green onions. This recipe made about three 24-ounce mason jars worth of soup

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