This creamy Instant Pot Potato and Leek Soup with bacon and no cream is a must try! It is flavorful, healthy, dairy-free, and uses just a few simple ingredients!
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Those who know me will tell you how much I love my Instant Pot! 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!
why you will love this soup
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.
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 this 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.
- 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).
- Next, peel and roughly slice the potatoes.
- 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.
- Sweat the leeks - Add the bay leaves (if using) and fry the diced leeks until properly soft and wilted.
- 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.
- 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.
- 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 recipe 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.
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
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.
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.
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.
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
- Broccoli and Potato Soup!
- Bacon Cheeseburger Soup
- Instant Pot Chicken Wings
- Instant Pot Honey Mustard Chicken
- Instant Pot Sweet Potato Soup
Recipe updated to a more user-friendly format in April 2023.
📖 Recipe
Instant Pot Potato Leek Soup with Bacon
Video
Equipment
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
- 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.
Vicky
Yum! Delicious soup and so easy to make in the instant pot!
Claudia Lamascolo
this sounds delicious I will be making this next week !
Alice | SkinnySpatula
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.
Dannii
This is one of my favourite soups, but I have never made it in an instant pot. Will definitely be trying that.
Jacqueline Meldrum
That looks so good. I love homemade soup.