If there's one soup you need to make this month, it's this Instant Pot Potato Leek Soup with Bacon. It's like a fully loaded baked potato in a bowl of soup! This recipe includes instructions for making this creamy leek and potato soup on the stovetop, too.
Jump to:
- ❤️ Why you'll love this potato leek soup recipe
- 🛒 Ingredients
- 🥄 Instructions
- 🥄 Stove top instructions
- 👍🏼 Helpful tips
- ❓Readers' questions
- 🥶 Can I freeze this Potato Leek Soup?
- 🍽 Serving suggestions
- A fully loaded baked potato in a bowl of soup!
- 🌟 Did you make this leek and potato soup?
- 🗒 More cozy soup recipes
- 📖 Recipe
❤️ Why you'll love this potato leek soup recipe
Besides the flavor, there's a lot to love about this Instant Pot pressure-cooker Potato Leek Soup!
- A family favorite. Smooth and creamy, this full-flavored paleo Potato Leek Soup with Bacon is a family favorite.
- Easy to make. All made in one pot, it's easy to prepare: minimal chopping, it's quick to cook and there's only one pot to clean. A win-win!
- Quick to cook. One pot, a quick sauté, then 22 minutes of cooking and steam release time (while you make a spinach salad or some baking powder biscuits and clean up the kitchen.)
- Whir in a blender. Then all this Instant Pot soup needs is a quick whir in the blender before it's ready to serve, piping hot.
- Cozy comfort food. This cozy soup is as hearty as my Creamy Roasted Garlic Irish Potato Soup, but it's flavored with leeks and bacon. Both make a warm and comforting meal! What could be better than a bowl of hot soup with a creamy texture on a cold day?
🛒 Ingredients
Ready to make a pot of creamy potato soup? Here are a few notes about the ingredients. You'll find a complete list with quantities in the recipe card below.
- bacon: Nitrate-free, hormone-free bacon is readily available in many supermarkets.
- leeks: 2 large clean leeks. You'll use the white part of the leeks. Add the green part to your compost or slice them finely to add to soups or stews. Wash well as leeks sometimes have bits of sand or dirt between their layers.
- fresh garlic: fresh is always best. You'll need 1 clove (or ½ teaspoon garlic powder if you don't have fresh.)
- chicken broth: You'll need 4 cups, either homemade or store-bought. You can use vegetable stock if you'd like.
- potatoes: Yukon gold potatoes or yellow potatoes work well in this easy soup recipe.
- flour: for thickening the soup. Gluten-free flour works well, too.
- milk: Use heavy cream, half and half, or any plant-based milk. I use almond milk or cashew milk.
- sea salt and black pepper: to taste
- for garnish: bacon bits, snipped chives, fresh thyme, and/or a swirl of cream, yogurt, or sour cream.
🥄 Instructions
- Begin by using the sauté function on your Instant Pot or electric pressure cooker to fry the bacon pieces. Once crisp, remove a few pieces to save to garnish the soup.
- Next, add the sliced white part of the leeks and sauté them until tender but not browned.
- Add the garlic, followed by the flour. Stir until the leeks and bacon are coated with flour before adding the chicken stock, potatoes, paprika, sea salt, and black pepper.
- Now it's time to pressure cook! Put the lid on the Instant Pot and set the steam release valve to Seal. Press cancel, then Manual and adjust the time to 7 minutes to cook on high pressure.
- Once the time is up, let the steam naturally release for 15 minutes, then manually release the remaining steam before opening the lid.
- Stir in the milk or cream, then purée the soup with an immersion blender or stick blender or by transferring it to a blender or food processor.
- Divide into bowls, garnish with crisp bacon and parsley, and serve this comforting delicious soup!
🥄 Stove top instructions
No Instant Pot? No worries!
You can easily make this Potato Leek Soup on the stovetop in a large, heavy-bottomed pot. Just follow the simple steps in the recipe card below, but lengthen the cooking time, cooking until the potatoes are very tender before puréeing the soup.
However you decide to cook it, this soup is bound to become a favorite for the whole family!
👍🏼 Helpful tips
- Taste and season! If it needs more salt and pepper, add as much as you need.
- Use sharp cheddar cheese for a deeper flavor.
- If the soup is too thin, you can thicken it with a cornstarch slurry.
- If you think it's too thick, you can thin it out with a little more broth or milk.
- Add more garnishes! Try a swirl of sour cream or a tablespoon or two of grated sharp cheddar cheese.
❓Readers' questions
Yes, you can use Russet potatoes. They're very starchy, so they break down nicely to make a thick and creamy potato soup.
🥶 Can I freeze this Potato Leek Soup?
Absolutely! This soup freezes well. Pour leftover soup into airtight freezer containers, label, and freeze, and you'll have lunch for another day. Thaw completely in the refrigerator, then gently reheat on the stovetop or in a microwave.
🍽 Serving suggestions
This comforting soup makes an easy dinner. Try any of the following to round out your meal.
- Super Seedy Snack Crackers--crunchy crackers, packed full of healthy seeds.
- Herbed Gluten-Free Baking Powder Biscuits--simple to make with a handful of ingredients and a gluten-free flour mix.
- Low-Carb Keto Mini Buns--These buns are quick and easy. Made with almond flour, they’re nutrient-dense and filling but have a traditional bread-like texture.
- Gluten-Free Cheesy Herb Cornbread--an easy recipe for gluten-free cornbread, baked in a skillet.
- Crusty bread (gluten-free if necessary)
A fully loaded baked potato in a bowl of soup!
I had to laugh while I served this for lunch recently. I suddenly realized that it was similar to a baked potato with "all the fixing's."
If you're anywhere near my age, you might remember how loaded baked potatoes were popular in restaurants. A server would arrive at your table with an assortment of toppings, usually sour cream, bacon bits, chives, and grated cheese for you to load up, or overload, your potato. That was as well as the melted butter that was already oozing its way into the oversized spud.
While loaded baked potatoes are no longer trendy in restaurants, we still love those flavors.
🌟 Did you make this leek and potato soup?
When you make this creamy soup recipe, please leave a comment and a star rating below. Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.
🗒 More cozy soup recipes
- Instant Pot Chicken Pho (Pho Ga)
- Easy Instant Pot Minestrone Soup - Gluten-Free
- Slow Cooker Moroccan Harissa Cauliflower Soup
- Hearty Vegan Sweet Potato Corn Chowder
📖 Recipe
Instant Pot Potato Leek Soup with Bacon
Equipment
Ingredients
- 4 slices bacon, nitrate-free, cut in 1-inch pieces
- 2 large leeks, white and light green parts only
- 1 clove garlic, chopped
- 4 cups chicken broth
- 1 lb (2 large) potatoes, Yukon Gold or yellow potatoes, diced
- 2 tablespoon gluten-free flour
- 1 teaspoon paprika or ½ teaspoon smoked paprika, optional, but delicious!
- salt and pepper to taste
- ½ cup unsweetened plant-based milk, or heavy cream or half and half
- garnish options: crisp bacon bits, snipped chives, yogurt or sour cream drizzle
Instructions
- Press the Sauté button on the Instant Pot. When it is hot, add the bacon. Cook, stirring occasionally until crisp. Once the bacon is crispy, remove a few pieces, drain on paper towel, and set aside for a garnish.
- Meanwhile, wash and slice the leeks into thin rounds. Add to the pot once the bacon is crisp. Cook until soft.
- Add garlic and cook for about a minute.
- Add the flour and stir until it is well mixed with the leeks and bacon.
- Stir in the chicken broth, salt, pepper, paprika and potatoes.
- Put the lid on. Set the steam release button to Seal. Press the Manual button and reduce (or increase) the time to 7 minutes by pressing the - or + key.
- Once the cooking cycle has finished, let the steam naturally release for 15 minutes. Manually release the remaining steam.
- Open the lid. Stir in the cream, milk or plant-based milk. Either use an immersion blender to blend the soup, or transfer it to a blender. I like it left with a few small chunks instead of completely puréeing it.
- Transfer to serving bowls and garnish with a drizzle of sour cream or yogurt, fresh chives or green onions, and bacon bits.
Kim
Amazing flavour and so easy to make! Everyone in the family loves it!
Leah
Delicously creamy! This soup was velvety smooth, even when using plant-based milk. Yum!
Elaine
Happy to hear that, Leah! Thanks so much for sharing your adaptations!
Bec
Why on earth would you add flour to thicken a potato based soup? Don’t use creamy potatoes, for a start. Use what they literally call ‘floury’ potatoes, any large whiter flesh kind that tends to crumble when boiled.
If your soup is too runny after that, your ingredient list just needed more potatoes in the first place!
Elaine
Thanks for sharing your suggestion!
Darcy
So much flavor! A family fave.
Elaine
Always a favourite in our house, too!
Angela Rochester
If you double the recipe is it same cooking time?
Flavour & Savour
Hi Angela,
Yes, it should cook in the same amount of time. Just don't fill your pot past the Maximum line. Enjoy!
Kara
Delicious - thanks for sharing!
Flavour & Savour
You're welcome! Happy that you liked it!
Theresa Springer
This is amazing. I did leave out the cream (or alternative) entirely and did use my immersion blender leaving some chunks and it is terrific. Using the immersion blender did create the creaminess. We are dairy sensitive in our fam so this recipe is one that can leave it out and still be great. Super easy in my IP and I shared with my daughter so she can try it.
Flavour & Savour
This makes me so happy! Thanks for sharing your ideas with my other readers, too! So glad you liked this recipe.
Alison
Made this tonight, it was amazing!
Flavour & Savour
So glad you liked it!
Karen Lee
The first thing I cooked in my brand new Instant Pot. It was awesome!
Flavour & Savour
Thanks for letting me know! Here’s to lots more successful meals with your Instant Pot!
Dee
My family really liked this soup. I made it in my new Instant pot and it was super easy. I didn't have any cream so I just used milk but it was still thick and creamy.
Lorraine
Yes I added the milk before I blended it and it tasted great. Also added 1/4 tsp thyme and served the soup with sour cream and shredded cheddar cheese.
Flavour & Savour
That sounds so good! Thanks for sharing your ideas. Love the idea of cheddar on top!
Lorraine Mazza
When do I add the 1/2 cup of milk/cream?
Flavour & Savour
Hi Lorraine,
Add it after cooking, just before you blend the soup. Enjoy!