Instant Pot Potato Leek Soup with Bacon
User Reviews
5
Instant Pot Potato Leek Soup with Bacon
Description
Instant Pot Potato Leek Soup with Bacon is a comforting dish made primarily from diced leeks and waxy potatoes such as peewees. The bacon is browned first using the Instant Pot's sauté function, which adds a smoky depth to the broth when combined with chicken stock and aromatics like oregano, bay leaves, and a pinch of nutmeg. The soup cooks quickly under pressure, preserving flavors and softening the vegetables evenly. Adding coconut milk gives the soup a creamy texture and subtle richness. The leeks are softened before pressure cooking, ensuring they impart a delicate oniony flavor without overpowering the soup.
The texture is a blend of creamy and chunky, with options to remove some soup for a more rustic feel. This makes it suitable as a meal starter or light main course. The recipe allows for versatility, including vegetarian or vegan adaptations by using vegetable stock and omitting bacon, or substituting sweet potatoes for added sweetness and color. Coconut milk can be replaced with other milk types if desired.
Serving suggestions include garnishing with reserved leek slices or fresh herbs. The soup can be stored chilled for several days or frozen for longer preservation, making it practical for meal prepping.
Make sure to brown the bacon properly to develop its smoky flavor before sautéing the leeks.Use waxy potatoes for the best texture, as they hold their shape better when cooked under pressure.The soup can be adjusted in seasoning after cooking to taste, especially salt levels.If preferred, remove a portion of the soup before blending for a chunkier consistency.
Ingredients
- 1 pound leek (approximately 500 grams).
- 1 pound potato 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
- nutmeg pinch
- 2-3 bay leaf 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.
- 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.
- 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.
- 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.
- 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
- Cooled soup can be stored in airtight containers in the fridge for 3 to 5 days or frozen up to 2 months for longer storage.
- Swap bacon for ham or turkey bacon to vary the smoked flavor profile.
- To make the soup vegetarian or vegan, omit bacon and use vegetable stock instead of chicken broth.
- Add a chopped sweet potato before pressure cooking to introduce a sweeter flavor and vibrant color.
- Coconut milk can be substituted with other milk varieties according to preference.
- Enhance the soup with fresh herbs like thyme or parsley stirred in just before serving for added aroma and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 42g | 65% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 16mg | 5% |
| Sodium | 525mg | 22% |
| Potassium | 719mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1523IU | 30% |
| Vitamin C | 30mg | 33% |
| Calcium | 85mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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