📝 About This Recipe
This elegant French classic is transformed into a modern marvel using the Instant Pot, yielding a velvety texture and deep flavor in a fraction of the traditional time. Originally popularized by Chef Louis Diat at the Ritz-Carlton, this soup balances the earthy sweetness of sautéed leeks with the creamy richness of Yukon Gold potatoes. Whether served chilled as a sophisticated summer starter or warm for a cozy winter lunch, its buttery finish and delicate onion notes make it a timeless masterpiece.
🥗 Ingredients
The Aromatics
- 3 tablespoons Unsalted Butter (high quality European style preferred)
- 3 large Leeks (white and light green parts only, cleaned and sliced)
- 1 Shallot (minced)
- 2 cloves Garlic (minced)
The Base
- 2 pounds Yukon Gold Potatoes (peeled and cut into 1-inch cubes)
- 4 cups Chicken or Vegetable Stock (low sodium)
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 3 sprigs Fresh Thyme (tied with kitchen twine)
- 1 Bay Leaf (dried)
Seasoning and Finish
- 1 cup Heavy Cream (chilled if serving cold)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1/2 teaspoon White Pepper (ground, for a smooth look)
- 1 pinch Nutmeg (freshly grated)
- 1 teaspoon Lemon Juice (to brighten the flavors)
For Garnish
- 2 tablespoons Fresh Chives (finely minced)
- 1 drizzle Extra Virgin Olive Oil (for finishing)
👨🍳 Instructions
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1
Prepare the leeks by trimming the dark green tops and the roots. Slice the white and light green parts into thin rounds and soak them in a bowl of cold water to remove any grit. Drain and pat dry.
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2
Turn the Instant Pot to the 'Sauté' setting. Add the butter and allow it to melt until it begins to foam.
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3
Add the sliced leeks and shallots to the pot. Sauté for 5-7 minutes, stirring frequently, until they are soft and translucent. Do not let them brown, as this will discolor the soup.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant.
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5
Pour in the white wine to deglaze the pot, scraping up any bits from the bottom with a wooden spoon. Let the wine simmer for 2 minutes to reduce slightly.
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6
Add the cubed potatoes, chicken stock, salt, white pepper, thyme sprigs, and bay leaf. Stir to combine.
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7
Secure the Instant Pot lid and set the valve to the 'Sealing' position. Cancel the Sauté function.
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8
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 8 minutes.
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9
Once the cooking cycle is complete, allow for a 10-minute natural pressure release (NPR) before carefully venting any remaining steam.
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10
Open the lid and remove the thyme sprigs and the bay leaf. Discard them.
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11
Using an immersion blender, blend the soup directly in the pot until completely smooth. For an ultra-fine 'Ritz' texture, pour the soup through a fine-mesh sieve into a large bowl.
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12
Stir in the heavy cream and the pinch of nutmeg. Add the lemon juice and taste for seasoning, adding more salt if necessary.
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13
If serving warm, serve immediately. If serving as a traditional Vichyssoise, transfer to a container and refrigerate for at least 4 hours or overnight until completely chilled.
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14
Just before serving, check the consistency. If the chilled soup is too thick, whisk in a splash of cold milk or cream.
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15
Ladle into bowls and garnish with a generous sprinkle of fresh chives and a tiny drizzle of olive oil.
💡 Chef's Tips
Always use Yukon Gold potatoes for the creamiest texture; Russets can sometimes become grainy when pressure cooked. Be meticulous about cleaning leeks as they hide dirt between their layers; a sandy soup is a chef's nightmare. Use white pepper instead of black pepper to maintain the pristine, ivory color of the soup. If serving cold, over-season slightly with salt, as cold temperatures mute the perception of saltiness. For a lighter version, you can substitute half of the heavy cream with whole milk or half-and-half.
🍽️ Serving Suggestions
Serve chilled in frosted glass bowls for a stunning summer appetizer. Pair with a crisp, chilled glass of Chablis or a dry Sauvignon Blanc. Accompany with a side of warm, crusty sourdough bread and salted French butter. Top with a few pan-seared scallops or a dollop of caviar for an ultra-luxurious presentation. Serve alongside a simple butter lettuce salad with a light champagne vinaigrette.