When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.
Baby, I don’t know about where you live, but it’s cold outside. At least, its been cold for the last week or so here in Portland. Allow me to use this opportunity to explain what happens when the weather goes bad in this fantastic city of mine. Don’t let the sarcasm fool you – I probably couldn’t love Portland more. But the weather + city’s reaction thing simply blows. my. mind. Here we are last Wednesday evening. The forecast was saying that we were going to get between 1″ and 3″ of snow on Thursday. It takes me 20 minutes to gas up my car and 45 minutes to pick up my kids (normally a 15 minute drive). This is all because everyone is worried about the pending “snowpocalypse“. They even canceled school based on the forecast. The forecast, people! It finally did begin to snow at noon on the dot on Thursday, but seriously? Anyway, before I started my rant, the point was that the weather was cold. And when the weather is cold, all I want is soup. Not so much a brothy healthy soup. No. I want a creamy healthy but kinda naughty comforting soup. This one fits the bill. Healthy? Leek, onion, broth – check. Naughty? Potatoes, bacon, heavy cream – CHECK!
Now, if you ever tell me to make a soup with bacon and then proceed to tell me to add the cooked bacon to the soup and simmer I just might take that dirty spoon you’ve been stirring said soup with and knock you right upside the head. I cannot stand soup with bacon floating in it. Do you know why? Its because when you take perfectly crisp cooked bacon and soak it in hot liquid, not-so-good things happen. That wonderful chewy fat gets all white and floppy. Gross. No, the only time I ever put bacon IN my soup is when I plan to blend it up like I did with this soup. Then, the rest of that wonderful bacon gets sprinkled on top at the end. Don’t soak your bacon, friends.
I have to tell you, every time I tell my kids what I’m making for dinner I get an astounding and whiny “Nooooooo, grossssss!”. Then they eat it. And they love it. This soup was one of those recipes. I love cooking meals in my electric pressure cooker. Whether you have an instapot or one like mine, its a lifesaver on busy weeknights and is quickly kicking the old crockpot to the curb (in my house anyway). Enjoy!
I used bacon ends and pieces for this soup. Check out the most perfect way to cook these little morsels below:
- 8 ounces bacon, chopped
- 1 tablespoon olive oil
- 1 very large leek, white portion only, sliced and washed well
- 1 yellow onion, peeled and chopped
- 2 large yukon gold potatoes, peeled and chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper
- In a heavy bottom pot, cook the bacon starting over high heat and then gradually reducing to low as it browns. Transfer cooked bacon to a paper towel lined plate. Discard excess grease but do not wash pot out.
- Add the oil to the pressure cooker and heat on your sautee or browning setting. Add the leeks and onion, and stir for 4 minutes.
- Add the potatoes and chicken broth. Close and lock the lid. Cook for 5 minutes at high pressure. Release pressure using the quick release method - be careful, there will be a lot of steam.
- Puree the soup in a blender until smooth. Place into the pot where you cooked the bacon. Add the cream and herbs and then season with salt and pepper. It will need a fair amount of salt, but taste as you go.
- To serve, ladle soup into a bowl and then top with a handful of crisp bacon pieces.