📋 Easy Instant Pot French Potato Leek Soup (Vichyssoise)

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

Cook Time20

Total Time35

Course: Soup

Cuisine: Bistro, european, French

Servings: 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