Instant Pot Potato Leek Soup (Vichyssoise)
Making a cozy, comforting meal has never been easier than with this Instant Pot Potato Leek Soup! This recipe combines creamy potatoes and mild, fragrant leeks into a velvety, delicious soup for busy weeknights.
Who doesn't love curling up with a warm bowl of soup when they need comfort? Whether you're preparing a quick weeknight dinner or meal prepping for the week, this soup is a flavorful crowd-pleaser that's sure to warm you up from the inside out.
It also doubles as vichyssoise, served chilled or room temperature, perfect for the summer months! I find it's light enough to enjoy as a chilled summer soup, but somehow still filling and satisfying when served warm for cooler weather.
Do you love Instant Pot soups as much as I do? Then check out this easy Street Corn Soup, Chicken and Wild Rice Soup, and this Spinach Lentil Soup. All of which can easily be adapted to prepare in your Instant Pot.
Why This Recipe Rocks!
- Quick and Easy to Make: You can whip it up in under an hour, which is perfect for those days or nights when time feels tight.
- Healthy: It’s also packed with veggies, so it’s satisfying and good for you, too!
- Delicious in Any Season: This soup is a winner no matter the season. Whether you’re curling up with a bowl on a chilly winter night or keeping it light for a summer dinner, it’s always just right.
- Excellent for Meal Prepping: Make a big batch and save some for later! This soup freezes well and makes the perfect lunch or dinner when you’re in a pinch.
Ingredients + Substitutions
- Butter & Oil: Saute your veggies with a mixture of butter and oil for the best flavor. This will also prevent the butter from browning too much and changing the taste of your soup.
- Vegetables: This soup's base is made of onions, leeks, and Yukon gold potatoes. For this recipe, you will only need to use the white bulb of the leek.
- Broth: This provides the base for our soup. I prefer the flavor of chicken broth. However, vegetable broth would also work.
- Seasonings: Grab salt, white pepper, and some fresh chives from the pantry to add to the soup.
- Milk & Greek Yogurt: These dairy products will give your soup a creamy texture without adding heavy cream. You can also substitute with coconut milk and sour cream if you prefer.
Check the recipe card below for the full ingredient list and quantities of each one.
How to Make Potato Leek Soup in the Instant Pot
Instant Pot Leek and Potato Soup comes together with just a few simple steps. To help make the process easier, prechop your veggies ahead of time and preheat your pressure cooker.
Step 1: Sauté the Vegetables. Saute the leeks and onions in the hot oil and butter mixture for about 10 minutes or until tender. This should take about 10 minutes.
Step 2: Cook the Potatoes. Toss the diced potatoes, broth, and salt into the pot and cook on high pressure for 4 minutes. Then, naturally release the pressure for 10 minutes and quickly release any remaining pressure.
Step 3: Blend the soup. Let the soup cool for about 10 minutes to prevent burning yourself, and then use an immersion blender and blend until smooth.
Step 4: Add the milk and seasoning. Stir in the milk, Greek yogurt, and white pepper, taste for seasonings, and adjust as needed.
Handy Tip: Serve Warm or Cool
Instant Pot leek potato soup is best served warm, at room temperature, or slightly chilled. I don't recommend serving it fully chilled, because it loses some of its flavor when at a colder temperature.
Dietary Modifications & Variations
- Make it dairy-free: Swap out the Greek yogurt for your favorite dairy-free alternative such as coconut or almond milk based yogurts, and use canned coconut milk.
- Vegetarian: Instead of using chicken broth, stick to vegetable broth.
- Add vegetables: This soup is a great way to use up any veggies you have on hand. Spinach or kale can be stirred in at the end of cooking. Carrots and celery can be cooked with the leeks at the start as well.
Expert Tips
- Creamy texture: When it comes to a creamy texture, full-fat milk (or coconut milk) and yogurt are your best friends! They’ll give your soup that rich consistency you’re going to love.
- Seasoning makes all the difference! Taste as you go and tweak if needed. A little pinch of salt or an extra dash of pepper can really bring out those flavors in your soup.
- Avoid burns: When it’s time to blend, be cautious! Hot soup can splatter, so blend gently with an immersion blender. Also, if you’re not using a stick blender, wait a few more minutes for the soup to cool slightly before transferring it to a regular blender.
Recipe FAQs
The pureed potatoes should thicken your easy instant potato soup. But if it is still too thin, add some instant potato flakes or even a cornstarch slurry to thicken it up.
Typically, when a potato soup is gummy, your potatoes are overcooked. You want the potatoes to be tender, but not watery or mushy. Also, blend just until smooth and avoid overblending the soup.
Yes, follow the steps as written however, instead of pressure cooking the potatoes, you will need to allow them to simmer on the stove for an additional 5-10 minutes or until they are fork tender.
Soup-er Toppings & Serving Suggestions
Instant Pot vichyssoise soup is delicious on its own as a light meal or even for a comforting lunch. You can also pair it with some tasty sides and toppings to make it even more filling and satisfying. Here are some ideas to get you started:
- Top your soup with some cornbread croutons or store-bought croutons for added crunch.
- Sprinkle chopped fresh herbs, such as parsley, chives, or thyme, on top of the soup for extra flavor. You can even top your soup with crumbled bacon bits or grated Parmesan cheese.
- Stir in a dollop of sour cream or Greek yogurt for more creamy richness in your soup.
- To make a filling meal, serve it with a brie grilled cheese or a chicken club sandwich.
Storage Tips
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this recipe, as the dairy in the soup can separate.
- Reheating: Heat the soup on medium-low heat on the stovetop, stirring often, or reheat it in the microwave in 30-60-second intervals until warm.
Instant Pot Potato Leek Soup (Vichyssoise)
Equipment
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 leeks white bulb only, sliced
- 1 medium yellow onion diced
- 5 medium Yukon gold potatoes peeled and diced, about 2 ½ pounds
- 4 cups chicken broth or vegetable broth
- 1 ½ teaspoons salt plus more to taste
- ¼ teaspoon white pepper
- 1 cup whole milk or canned coconut milk
- ½ cup Greek yogurt or sour cream
- chives sliced for garnish
Instructions
- Heat butter and olive oil in Instant Pot using the saute setting. Add leeks and onions and cook for 10 minutes, or until very soft. Stir frequently and partially cover with lid to keep moisture.
- Add potatoes, broth, and salt. Cover and lock lid in place. Cook on high pressure for 4 minutes. Allow to release pressure naturally for 10 minutes, then move pressure valve to finish releasing pressure.
- Allow soup to cool slightly, about 10 minutes. Use an immersion blender or transfer to a regular blender and blend soup until smooth.
- Add ¼ teaspoon white pepper, milk, and Greek yogurt. Taste and adjust salt and pepper to your tastes.
- Serve bowls of soup warm, at room temperature, or slightly chilled garnished with chopped chives.
Recipe Tips
- You can serve Instant Pot potato leek soup warm or at room temperature, but I wouldn’t recommend serving it cold from the fridge. The flavor just isn’t as good when it’s chilled. If it’s been in the fridge, I suggest reheating it until it’s back to room temperature for the best taste.
- You can keep leftovers in the fridge for up to 3 days if you store them in an airtight container. I wouldn’t suggest freezing this soup, though, because the dairy can separate and change the texture.
- When it’s time to blend, take it slow! Hot soup can splash, so use the immersion blender carefully. If you’re using a regular blender instead, give the soup a few extra minutes to cool down before blending to avoid burns.
