Instant Pot Potato Leek Soup
When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.
Servings: 6 servings
Equipment
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