Smooth and creamy, this full-flavoured Instant Pot Potato Leek Soup with Bacon is one to make this month! Made with creamy yellow potatoes, leeks and bacon, it cooks quickly in an Instant Pot or on the stove top.
Course Soups and Chowders
Prep Time 8minutes
Cook Time 22minutes
Total Time 30minutes
Author Flavour & Savour
4slicesbacon,nitrate-free, cut in 1-inch pieces
2largeleeks,white and light green parts only
1lb (2 large)potatoes,Yukon Gold or yellow potatoes, diced
2 tbspgluten-free flour
salt and pepper to taste
½cupunsweetened plant-based milk,or heavy cream or half and half
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 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.
Once the bacon is crispy, remove a few pieces, drain on paper towel, and set aside for a garnish.Nutrition facts were calculated using unsweetened almond milk.