Instant Pot Potato Leek Soup with Bacon
This Instant Pot Potato Leek Soup with Bacon combines soft leeks and waxy potatoes cooked together with bacon and seasoned chicken broth, enhanced by a touch of coconut milk and spices like oregano and nutmeg. The soup is cooked under high pressure, producing a creamy yet slightly chunky texture that balances tenderness with heartiness. The addition of bacon introduces a smoky flavor that complements the mild vegetables. This recipe is ideal for anyone looking to prepare a warm, comforting soup using an electric pressure cooker, with options for garnishing or making it vegetarian by substituting ingredients.
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
Nutrition Facts
Serving: 5 Serving
Amount Per Serving
Calories 504
% 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.