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

Instant Pot Potato Leek Soup

Deliciously creamy Instant Pot Potato Leek Soup with bacon that is perfect for busy weeknights! Dairy-free, paleo, and whole 30 compliant too.
Course Dinner, Lunch
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5
Calories 504kcal


  • Instant Pot (6 or 8 Quart)


  • 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)


  • 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). Set the Instant Pot to further SAUTE for 7 or 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).



  • 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 regular or plant milk to replace coconut milk.
  • Make your soup herby by stirring in chopped fresh thyme or parsley.
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.


Calories: 504kcal | Carbohydrates: 31g | Protein: 5g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 16mg | Sodium: 525mg | Potassium: 719mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1523IU | Vitamin C: 30mg | Calcium: 85mg | Iron: 5mg