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Pressure Cooker Leek Soup is the perfect meal for when the weather is cold and dark outside.

You will be especially satisfied with the crisp bacon on top of this warm, cozy soup!

A bowl of potato leek soup topped with crisp bacon
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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!

I never mix crisp bacon into a soup.

Do you know why? 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.

a close up of a bowl of Leek soup topped with bacon

How do you make potato leek soup in the Instant Pot?

You will start by cooking your bacon and then placing your bacon onto a paper towel covered plate when they’re done. Add the excess bacon oil in the pan to your pressure cooker and put it on sautee or browning. You will then add your leeks and onions. After stirring for about four minutes, you will add your potatoes and chicken broth and place the lid on top on high for five minutes.

After releasing the pressure in the pressure cooker, you will puree the leek soup in a blender until it is smooth. Then, put everything in the pot you cooked the bacon in and add the cream, herbs, salt, and pepper. Finally, serve your potato leek soup up with crisp bacon on top.

What herbs go with potato leek soup?

The herbs to use in your potato leek soup recipe are some fresh dill and fresh parsley. Together, these herbs will add just the right flavor to make this potato leek soup spectacular! Another thing to note is that you will need to add quite a bit of salt to the recipe, so be sure to make sure it is to taste.

How do you use leeks in soup?

It helps that the leeks are blended up so that you still get the flavor, but it isn’t so daunting-looking for kids! By cooking the leeks in the pressure cooker before you blend the up, you are ensuring that you get every ounce of good flavor it has to offer!

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. My daughter now asks for me to make potato leek soup all the time.

spoonful of potato leek soup with bacon

Love Instant Pot soup recipes?

You’ll definitely want to try these:

Pressure Cooker Potato Leek Soup

Prep15 minutes
Cook20 minutes
Total35 minutes
Servings 6 servings
When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.

Ingredients 

  • 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

Instructions 

  • 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.

Nutrition

Calories: 372kcal, Carbohydrates: 13g, Protein: 8g, Fat: 32g, Saturated Fat: 15g, Cholesterol: 79mg, Sodium: 849mg, Potassium: 517mg, Fiber: 2g, Sugar: 1g, Vitamin A: 901IU, Vitamin C: 22mg, Calcium: 67mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This post was originally created in December 2016 and has been updated with more fun facts and tidbits for your reading pleasure.

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make.

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6 Comments

  1. Hi Krissy, I love any leak soup.
    Must this soup be cooked in a pressure cooker.???
    I am not a friend of this type of pot.
    Hope to hear from you. Many thanks.
    Marianne

    1. Absolutely. This is easily made on the stove top. Just be sure to cook until the veggies are tender, otherwise, instructions are basically the same.

  2. 5 stars
    This sounds awesome, but I’m wondering why the need to dirty an extra pot and blender. Why not just sautee the bacon in the instantpot, then use an immersion blender at the end? (At least for me, my immersion blender is a lot easier to clean than my big blender).

    1. You are dead on… Sadly I don’t have an immersion blender. Its top on my must-buy list though! Great suggestions!!! -Krissy

    2. I’m making a variation of this and i sautéed the bacon in the Corsori electric pot and left it to cook with the kombocha pumpkin and yuca root then will use an immersion blender. I’m all about easy one pot cooking!!