There’s nothing quite like a warm, velvety bowl of soup when the temperature drops and the cold weather settles. This French Potato Leek Soup, or Classic Vichyssoise, is a comforting classic that’s light yet full of flavour. With its creamy texture and delicate balance of leeks and potatoes, this dish highlights the simplicity and elegance of French cuisine.
Made effortlessly in the Instant Pot, this recipe will quickly become a staple in your soup repertoire and an easy dinner. Let’s embrace the essence of France in a bowl—without the fuss!
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If you are a French soup amateur, you need to try my carrot soup (potage de Crécy) or my onion soup. May I suggest my Savoury madeleines to eat with it? This is the ultimate comfort food meal combo!
⭐ Why I Love This Recipe
- Simple and Elegant: This recipe is proof that French food can be approachable! A few humble ingredients come together to create something extraordinary.
- Quick and Easy: Thanks to the Instant Pot, this soup is ready in under 30 minutes—perfect for busy days.
- Customizable: With optional variations like adding a touch of cream or herbs, you can make it uniquely yours.
- Naturally Vegetarian: It’s easy to keep this recipe plant-based by using vegetable stock.
- Bonus: It is delicious hot and cold!
🥕 Pro-Tips for Ingredients
- Leeks are the star of this soup, bringing a mild, onion-like flavour with a hint of sweetness. Be sure to clean them thoroughly, as dirt can hide between the layers.
- Potato: The potato gives the soup its velvety texture. Use a starchy variety like Russet potatoes or Yukon Gold potatoes for the best results.
- Vegetable Stock (or Chicken Stock) This forms the base of the soup. Opt for vegetable stock for a vegetarian-friendly version or chicken stock for a heartier flavour.
- Garlic: A touch of garlic enhances the depth of flavor without overpowering the delicate leeks.
- Optional: For an indulgent finish, a splash of heavy cream adds richness.
🥣 Some Fun Swaps
- No Potatoes? Use cauliflower for a lighter twist.
- Want Extra Flavour? Add one or two bay leaves or a sprig of thyme during cooking, then remove before blending.
- Prefer Dairy-Free? Substitute cream with coconut milk or simply omit it for a lighter soup.
- Add Herbs: Rosemary or parsley make lovely garnishes, but use them sparingly to let the leeks shine.
📖 Instructions
Leeks are a key ingredient, but they can trap dirt between their layers and they grow in soil, so cleaning them properly is essential:
First, cut off the dark green tops that does not look too fresh (picture on the top left below) and the root end keeping the white part (some people only use the light green part, but I don't like waste!).
After, slice the leeks lengthwise down the middle (picture on the top right below), then slice them crosswise into thin half-moons (picture bottom left). Thoroughly, wash and rince the leeks to remove the dirt (picture bottom right).
Then, chopped the garlic and the potatoes. Just roughly as it will be puréed after (see picture below).
Sauté the leeks and garlic: Turn the Instant Pot to the sauté function (picture 1 below). Add a tablespoon of butter or olive oil. Once melted and hot, add the leeks and sauté for about 5 minutes, stirring occasionally, until softened and fragrant.
Add the minced garlic and cook for another 1-2 minutes, being careful not to let it burn.
Lastly, add the previously peeled and diced potatoes (picture 2 above) along with your vegetable or chicken stock. Stir gently to combine (picture 3 below). Season with a pinch of salt and freshly cracked black pepper.
Now, secure the lid on the Instant Pot and set the valve to "Sealing." Cook on high pressure for 10 minutes. (If you're new to pressure cooking, don’t worry—the Instant Pot will take about 10 minutes to come to pressure before the timer starts.)
If you don't do this right away, your IP will go on 'keep warm' mode and start a natural release. It takes longer but if you are doing something else, it is doing the job for you.
Finally, after the cooking time ends, carefully release the pressure using the quick release method (turn the valve to "Venting"). Use an immersion blender to puree the soup directly in the Instant Pot until it’s smooth and creamy (picture 4 above). If you don’t have an immersion blender, let the soup cool slightly, then blend it in batches using a regular blender. Be careful not to overfill your blender to avoid splashes!
Tip: Adjust the consistency of the pureed leek soup by adding more chicken or vegetable broth if it ended up as a thicker soup.
For an extra touch of indulgence and get a creamy soup, stir in a splash of cream or garnish with a drizzle of olive oil. A sprinkle of chopped parsley or thyme adds a fresh, vibrant finish. You can also go for a crunch with croutons or bacon bits sprinkled on top. Make the classic Vichyssoise your own!
💭 Recipe FAQs
Absolutely! This soup stores well in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of stock if it thickens.
Yes! Freeze it in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
The soup will keep well in an airtight container 3-4 days in the fridge. Simply reheat the easy way in the microwave or on the stove top.
When just purchase and until you use them, store them in the vegetable drawer of your fridge. Once cleaned and dried, store in an airtight container in the fridge for up to 4-5 days. Lastly, if you intend to freeze them, place them in a freezer bad and remove as much air as you can, ideally use a container.
More comforting soups for the Winter
📋 Easy Instant Pot French Potato Leek Soup (Vichyssoise)
Equipment
- 1 Instant Pot
- 1 immersion blender
Ingredients
- 3 leeks (about 8 cups)
- 4 garlic cloves
- 2 potatoes medium
- 4 cups chicken broth or vegetable
Instructions
Prepare Ingredients
- Trim and discard dark green leek tops if not fresh, and cut off the root end, keeping the white part.
- Slice leeks lengthwise, then crosswise into thin half-moons. Rinse thoroughly to remove dirt.
- Chop garlic and potatoes roughly (no need for perfect cuts).
Sauté
- Set Instant Pot to sauté mode. Heat butter or olive oil, then add leeks. Cook for 5 minutes, stirring occasionally, until softened.
- Add garlic and cook for 1-2 minutes, stirring to avoid burning.
- Add diced potatoes and stock, stirring to combine. Season with salt and pepper.
Pressure Cook
- Secure lid, set valve to "Sealing," and cook on high pressure for 10 minutes. Allow 10 minutes for pressure build-up.
Blend
- Use quick release once cooking ends.
- Blend soup with an immersion blender until smooth and creamy. (For a regular blender, let the soup cool slightly and blend in batches.)
Adjust and Garnish
- Adjust consistency with extra stock if needed.
- For extra creaminess, stir in cream or garnish with olive oil, chopped parsley, rosemary or thyme.
- Serve hot with optional crunchy toppings like croutons or toasted bread. Enjoy!
Notes
- Make it ahead and save it in the fridge up to 3-4 days in an airtight container.
- Freezer friendly for up to 3 months.
Denise from Urbnspice says
This is definitely my kind of soup, Melanie! I looks very special - perfect for company. Thanks so much for sharing.
Mélanie says
Thank you Denise :)
Marisa says
My family would thoroughly enjoy this soup for lunch with a side grilled cheese sandwich! It’s wonderful!
Mélanie says
The perfect combo :)
Food Meanderings says
This looks delicious, Melanie! And if it passed your kids, you know it's good! My kids are also the barometer in my house!