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    Home » Soups

    Instant Pot Potato Leek Soup with Bacon

    Dated: April 28, 2021 . Modified: Nov 4, 2021 by Kate Hahnel

    Jump to Recipe

    This creamy Instant Pot Potato and Leek Soup with bacon and no cream is a must try! It is flavorful, healthy, paleo-friendly, whole 30 compliant, dairy-free, and uses just a few simple ingredients!

    Instant Pot Potato Leek Soup in a bowl, garnished with leek and bacon
    Instant Pot Potato Leek Soup

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    Jump to:
    • the best Instant Pot Potato and Leek Soup with bacon
    • ingredients
    • how to make Instant Pot potato and leek soup with bacon
    • variations
    • refregeration and freezing
    • frequently asked questions
    • other delicious recipes to try
    • 📖 Recipe

    Those who know me will tell you how much I love my Instant Pot! A few favorites include this Instant Pot Chicken Wings, Instant Pot Honey Mustard Chicken and Instant Pot Sweet Potato Soup. We always make this comforting soup during the cold months, especially in winter and autumn. It can even be served cold during the hot summer months (the French version, known as vichyssoise, uses creme fraiche and is served cold). Sounds interesting? Let us dive in!

    the best Instant Pot Potato and Leek Soup with bacon

    There are so many reasons to love this recipe! Since I can't name them all, I will just mention a few:-

    • Flavorful - it is creamy, cozy and delicious with chunky bits. One of those soups that you can serve to your guests, just because of how amazing it is.
    • Easy to make - this Instant Pot Potato soup is absolutely easy and fast to make, making it great for when you need to put up a healthy dinner quickly.
    • Dietary-friendly - suitable for the paleo and whole-30 diets. At 27 grams net carbs, it is also low-carb (it doesn't make it to the keto booth though)!

    ingredients

    This is a summary of the ingredients you will require to make Instant Pot Potato and Leek Soup with bacon, as well as possible options for substitution. See the full measurements in the recipe card provided below.

    Instant Pot Potato and Leek Soup ingredients.

    Here is a list of the simple ingredients that you will require to make this delicious soup.

    • leeks - leeks are a wonderful ingredient and help give the soup a mild yet sweet onion flavor.
    • potatoes - choose any type of waxy potatoes (such as red bliss and peewees) or medium-starch potatoes (such as Yukon Gold).
    • bacon - here, feel free to substitute the bacon with turkey bacon.
    • olive oil (not pictured) - or your preferred choice of cooking oil.
    • low-sodium chicken broth.
    • seasonings - salt and some nutmeg.
    • herbs - oregano and a few bay leaves (not pictured) .
    • 1 can coconut milk (not pictured) - enables us to get a creamy flavor, with no cream. It also helps keep the recipe vegetarian, paleo, and whole 30 compliant, making it suitable for those with food sensitivities.

    how to make Instant Pot potato and leek soup with bacon

    This is a summary of how to make Instant Pot Potato and Leek Soup. Please find the detailed recipe in the recipe card below. If you prefer a more visual way of making it, you can watch how to make Instant Pot Potato and Leek Soup on my Youtube channel.

    Instant Pot set to saute and displaying hot
    Set to saute
    1. Clean the leeks - Making potato and leek soup is pretty easy. Only thing is, you will first need to clean the leeks, which are notorious for hiding sand and mud between each of the layers. To start, cut and discard the thick dark green parts and the root ends. Cut the leek in the middle lengthwise and rinse each half under cold running water, making sure to check for any hidden mud between each layer. Once clean, roughly dice the leeks (you can set aside about a handful, to use as garnish).
    2. Next, peel and roughly slice the potatoes.
    frying bacon in the Instant Pot
    Fry Bacon
    1. Fry the bacon: heat up the Instant Pot using the saute function and wait until it says hot (this will take about 8 minutes). Add the olive oil and fry the bacon then set aside.
    Sweating leeks in the Instant Pot
    Sweat the Leeks
    1. Sweat the leeks - Add the bay leaves (if using) and fry the diced leeks until properly soft and wilted.
    Potatoes, stock and seasoning
    Pressure Cook
    1. Pressure cook: add in the chicken stock, diced potatoes, oregano, and a pinch of salt to season then stir. Close the lid, making sure to set it to SEAL, then program the Instant Pot to cook at high pressure. Once cooked, allow the Instant Pot to naturally pressure release.
    2. Season: remove and discard the bay leaf. For a chunky soup, remove one-third of the potato leek soup from the Instant Pot and set it aside in a bowl. Add in one can of coconut milk then use an immersion blender to blend to the desired consistency. Once blended, add in the cooked bacon, nutmeg, as well as the potato and leek that you had previously set aside, then combine. Check for salt and add more if needed.
    3. Serve: finally, garnish the soup with fried bacon or finely sliced leek (fry your leek if you do not like the taste of raw leeks).

    variations

    Adjust this Instant Pot Potato Leek Soup using the following ingredient swaps.

    • Substitute the bacon for ham or turkey bacon.
    • Make the soup vegan and vegetarian by omitting the bacon and replacing the chicken stock with vegetable stock.
    • Add one chopped sweet potato before pressure cooking, for a sweeter taste and a pop of color.
    • Use regular or plant milk to replace the coconut milk if you do not have dairy restrictions, or if you simply do not like coconut milk.
    • Make your soup herby by stirring in chopped fresh thyme or parsley.
    Instant Pot Potato Leek Soup in a bowl, garnished with leek and bacon
    Instant Pot Potato Leek Soup

    refregeration and freezing

    This soup can easily be made ahead and stored in the fridge or freezer, making it perfect for meal prep.

    • Store in the fridge by transferring the cold soup to suitable airtight containers and making sure to consume it within 3-5 days.
    • Freeze the cold soup by transferring it to freezable and properly labeled containers. It will keep for up to 2 months in the freezer. To use, simply thaw overnight in the fridge then warm it under low heat, stirring from time to time. To warm from frozen, return the leek and potato soup to a heated Instant Pot, add in one cup of chicken broth, stir, cover then pressure cook for 5 minutes. Once done, allow to naturally pressure release. Finally, remove the lid and season accordingly with salt and pepper. Add in one-third cup coconut milk for a creamier taste.

    frequently asked questions

    What is the best type of potatoes to use in soups so it stays intact?

    The best type of potatoes to use in soup recipes are all-purpose potatoes (such as Yukon Gold) or waxy potatoes (such as red bliss, peewees, and fingerlings). Waxy potatoes have a high moisture content and are low in starch.
    High starch and low moisture potatoes (such as russet potatoes and Idahos) are more suitable for baking, due to their mealy texture and tend to lose their shape when used in soups. If you prefer your soups mealy and thick they may be perfect for you though.

    How do you thicken leek and potato soup?

    To thicken leek and potato soup, add in cooked or mashed potatoes, cooked carrots, or cooked rice, then blend. Another way is to add 1 tablespoon of rice flour or to grate 1-3 raw potatoes to the hot soup, stir then cover, and allow to sit for a few minutes before blending.

    Alternatively, make a slurry by combining one tablespoon of cornstarch with two tablespoons of water. Grain-free alternatives to thicken up leek and potato soups include cassava flour and tapioca flour. Simply make a slurry in a 1:2 flour to cold-water ratio. Use one tablespoon of almond flour combined with half a teaspoon of xanthan gum or low-carb approved gelatine for low carb.

    Can you use leeks in a similar way to onions?

    Raw leek has a strong flavor. Use thinly sliced raw leek in a similar way to onion in salads, or to garnish soups and stews. To use leek in cooking, first sweat the leek then cook in a similar manner to an onion.

    How long will leek and potato soup keep?

    Store your cooled leek and potato soup in airtight containers in the fridge. It will keep in the refrigerator for 3-5 days. The soup can also be frozen in suitable freezable containers for up to 2 months.

    other delicious recipes to try

    Do not miss out on these other delicious and wholesome recipes! Love Broccoli? Then definitely try out Michelle's Broccoli and Potato Soup! This paleo-friendly Bacon Cheeseburger Soup is comforting, and tasty.

    • Hokkaido pumpkin and apple soup - Healthy pumpkin recipes, fresh pumpkin recipes
      Hokkaido Pumpkin Curry Soup
    • Carrot and ginger soup in a bowl.
      Creamy Orange Carrot Soup with Coconut Milk | AIP-Friendly
    • Blueberry bliss tropical smoothie.
      Blueberry Bliss Tropical Smoothie
    • Air fried croutons
      Ninja Air Fryer Croutons

    Great news, you have made it this far which means you probably made or are making this recipe! It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.

    Feel free to follow me on my social channels! Tag me @weeatatlast (formerly paleolowcarbkate) on Instagram, pin it on Pinterest, or like my Facebook for the latest updates! Don't forget to subscribe to my YouTube channel or Newsletter for regular recipe notifications!

    Recipe updated to a more user-friendly format in April 2023.

    📖 Recipe

    Instant Pot Potato Leek Soup in a bowl, garnished with leek and bacon

    Instant Pot Potato Leek Soup with Bacon

    Kate Hahnel
    This Instant Pot Potato Leek Soup with bacon is creamy, delicious, and perfect for busy weeknights! It is also dairy-free, paleo, and whole 30 compliant too.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Dinner, Lunch
    Cuisine American
    Servings 5
    Calories 504 kcal

    Video

    Equipment

    Instant Pot (6 or 8 Quart)

    Ingredients
      

    • 1 pound leek (approximately 500 grams).
    • 1 pound potatoes (waxy kind such as peewees).
    • 3 oz bacon (about 100 grams).
    • 3 tablespoon extra virgin olive oil (other paleo or whole-30 suitable cooking oils such as clarified butter will also do).
    • 1 litre chicken broth (low sodium).
    • 1 can coconut milk
    • 1 teaspoon salt (use more or less if preferred).
    • 1 teaspoon oregano
    • pinch of nutmeg
    • 2-3 bay leaves (optional)

    Instructions
     

    • Wash and dice the leeks (you can set aside about a handful to use as garnish).Peel and roughly slice the potatoes.
    • To make the soup, heat up the Instant Pot using the SAUTE function and wait until it says hot (this will take about 8 minutes). Add the olive oil and bacon. Fry until the bacon is properly browned (about 2 minutes). Remove the bacon using a slotted spoon, then set aside.
      3 tablespoon extra virgin olive oil, 3 oz bacon
    • Next, add the diced leeks and bay leaves if using, and cook for approximately 5 minutes, stirring occasionally until the leeks are soft and wilted. Add more time, if the leeks are not properly soft.
      1 pound leek, 2-3 bay leaves
    • Add in the chicken broth, diced potatoes, oregano, and a pinch of salt to season then stir. Close the lid, making sure to set it to SEAL, then program the Instant Pot to cook at high pressure for 5 minutes. Once cooked, allow the Instant Pot to naturally pressure release for 15 minutes.
      1 litre chicken broth, 1 teaspoon salt, 1 teaspoon oregano, 1 pound potatoes
    • Remove and discard the bay leaves. For a chunky soup, remove one-third of the potato leek soup from the Instant Pot and set it aside in a bowl. Add in one can of coconut milk then use an immersion blender to blend to the desired consistency. Once blended, add in the cooked bacon, nutmeg, as well as the potato and leek that you had previously set aside, then combine. Check for salt and add more if needed.
      1 can coconut milk, pinch of nutmeg
    • Garnish the potato leek soup with fried bacon or finely sliced leek (fry your leek if you do not like the taste of raw leeks). Serve and enjoy.

    Notes

    VARIATIONS
    • Substitute the bacon with ham or turkey bacon.
    • Make the soup vegan and vegetarian by omitting the bacon and replacing the chicken stock with vegetable stock.
    • Add one chopped sweet potato before pressure cooking, for a sweeter taste and a pop of color.
    • Use other types of milk to replace coconut milk.
    • Make your soup herby by stirring in chopped fresh thyme or parsley.
     
    STORAGE 
    Store your cooled leek and potato soup in airtight containers in the fridge. It will keep in the fridge for 3-5 days. The soup can also be frozen in suitable freezable containers for up to 2 months.

    Nutrition

    Calories: 504kcalCarbohydrates: 31gProtein: 5gFat: 42gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 16mgSodium: 525mgPotassium: 719mgFiber: 4gSugar: 4gVitamin A: 1523IUVitamin C: 30mgCalcium: 85mgIron: 5mg
    Tried this recipe? I would love it if you could leave a rating by clicking on the stars above on this recipe card.or simply PIN on Pinterest for later!!

    Reader Interactions

    Comments

    1. Vicky

      May 01, 2021 at 3:41 pm

      5 stars
      Yum! Delicious soup and so easy to make in the instant pot!

      Reply
    2. Claudia Lamascolo

      May 01, 2021 at 2:41 pm

      5 stars
      this sounds delicious I will be making this next week !

      Reply
    3. Alice | SkinnySpatula

      May 01, 2021 at 10:49 am

      5 stars
      This soup looks so, so good. I was looking for an IP recipe for potato leek soup and came across yours. Looks so easy! I'll let you know how it goes.

      Reply
    4. Dannii

      May 01, 2021 at 10:34 am

      5 stars
      This is one of my favourite soups, but I have never made it in an instant pot. Will definitely be trying that.

      Reply
    5. Jacqueline Meldrum

      May 01, 2021 at 10:33 am

      5 stars
      That looks so good. I love homemade soup.

      Reply

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