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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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 5
Calories: 504 kcal
Course: Lunch , Dinner
Cuisine: American

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

    Cup of Yum
  1. Wash and dice the leeks (you can set aside about a handful to use as garnish).Peel and roughly slice the potatoes.
  2. 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. 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.
  4. 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.
  5. 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.
  6. 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

  • VARIATIONS
  •  
  • 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.
  • 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.

Nutrition Information

Calories 504kcal (25%) Carbohydrates 31g (10%) Protein 5g (10%) Fat 42g (65%) Saturated Fat 22g (110%) Polyunsaturated Fat 3g Monounsaturated Fat 14g Cholesterol 16mg (5%) Sodium 525mg (22%) Potassium 719mg (21%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 1523IU (30%) Vitamin C 30mg (33%) Calcium 85mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 5Serving

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.