Instant Pot Potato Leek Soup with Bacon

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

Instant Pot Potato Leek Soup with Bacon

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.

Course Dinner, Lunch

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 504kcal

Author Kate Hahnel

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.

Video

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