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    Home » Recipes » Soups

    Published: Jan 5, 2025 by Mélanie · This post may contain affiliate links · 6 Comments

    Easy Instant Pot French Potato Leek Soup (Vichyssoise)

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    Print Recipe

    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!

    white bowl with a green soup, croutons and some rosemary on it, 2 spoons in the background.
    Jump to:
    • ⭐ Why I Love This Recipe
    • 🥕 Pro-Tips for Ingredients
    • 🥣 Some Fun Swaps
    • 📖 Instructions
    • 💭 Recipe FAQs
    • More comforting soups for the Winter
    • 📋 Easy Instant Pot French Potato Leek Soup (Vichyssoise)
    • What To Serve With It?

    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!
    3 white bowls of leek soup with a wooden board on the side and a white bowl with croutons.

    🥕 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.
    labelled ingredients: leeks, olive oil, potatoes, broth and garlic.

    🥣 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).

    collage of 4 pictures showing the steps to clean a leek.

    Then, chopped the garlic and the potatoes. Just roughly as it will be puréed after (see picture below).

    white chopping board with cubed potatoes and chopped garlic.

    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.

    2 pictures: on the left chopped leeks in the instant pot and on the right same with potatoes.

    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.

    2 pictures: on the left, broth being poured on potatoes and leeks and on the right and immersion blender in the soup.

    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.

    a green soup being served with a ladle in a white bowl.

    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

    Can I make this soup in advance?

    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.

    Is this soup freezer-friendly?

    Yes! Freeze it in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.

    How long can I store the soup?

    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.

    How can I store the leeks?

    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

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      Simple 3-Ingredient Roasted Butternut Squash Soup
    • Dairy free sage mushroom soup in 2 individual black cocottes with fall leaves around
      Easy Sage Mushroom Soup
    • Easy Instant Pot French Potato Leek Soup (Vichyssoise)
    • green ingredients: zucchini, spinach, kale and spices and condiment on a marble background.
      Healthy Soup: Green Goodness for the Goddess (Vegan)
    Print Recipe
    5 from 6 votes

    📋 Easy Instant Pot French Potato Leek Soup (Vichyssoise)

    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.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Course: Soup
    Cuisine: Bistro, european, French
    Servings: 8 servings
    Calories: 71kcal
    Author: Mélanie

    Equipment

    • 1 chopping board
    • 1 Chef knife
    • 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. 

    Nutrition

    Calories: 71kcal | Carbohydrates: 15g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Cholesterol: 2mg | Sodium: 446mg | Potassium: 311mg | Fiber: 2g | Sugar: 2g | Vitamin A: 560IU | Vitamin C: 15mg | Calcium: 33mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @petitporcini or tag #PetitPorcini!

    What To Serve With It?

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      Best Classic Quiche Florentine (Easy Spinach Quiche)
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      Cheesy Garlic Bread: The Most Appetizing Pull Apart

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      French carrot soup (Potage de Crécy)
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      Fragrant & Simple Bone Broth Instant Pot
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      Easy French Onion Soup Recipe
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      Make Your Broth From Vegetable Scraps

    Comments

    1. Denise from Urbnspice says

      November 29, 2018 at 3:18 am

      5 stars
      This is definitely my kind of soup, Melanie! I looks very special - perfect for company. Thanks so much for sharing.

      Reply
      • Mélanie says

        December 01, 2018 at 1:02 pm

        Thank you Denise :)

        Reply
    2. Marisa says

      November 30, 2018 at 1:45 pm

      5 stars
      My family would thoroughly enjoy this soup for lunch with a side grilled cheese sandwich! It’s wonderful!

      Reply
      • Mélanie says

        December 01, 2018 at 1:02 pm

        The perfect combo :)

        Reply
    3. Food Meanderings says

      December 01, 2018 at 2:13 pm

      5 stars
      This looks delicious, Melanie! And if it passed your kids, you know it's good! My kids are also the barometer in my house!

      Reply
    5 from 6 votes

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    Recipe Rating




    Bonjour! I’m Mélanie!

    I hope you are hungry, I’m here to inspire you to create tasty weeknight meals & easy desserts!

    I’m French, and you will quickly notice it!

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    white bowl with a green soup, croutons and some rosemary on it, 2 spoons in the background.

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