Instant Pot Potato Leek Soup (Vichyssoise)
Creating a cozy, comforting meal couldn’t be simpler with this Instant Pot Potato Leek Soup! Creamy potatoes and gently aromatic leeks blend together into a smooth, mouthwatering soup that’s perfect for those busy weeknights.
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Servings: 6 -8 servings
Calories: 262kcal
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.
Nutrition
Calories: 262kcal | Carbohydrates: 36g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 1232mg | Potassium: 817mg | Fiber: 4g | Sugar: 7g | Vitamin A: 931IU | Vitamin C: 35mg | Calcium: 124mg | Iron: 2mg