Soup

Potato Leek Soup

As many of you probably know, the Instant Pot electric pressure cooker is all the rage right now

I love, love, lovity love my IP.  It’s out on our counter at least 5 times a week making hard cooked eggs, mains, sides,  yogurt… even dessert!

But this isn’t a sales pitch, so let’s make some soup!

I generally try to make recipes based on what’s in season.  I was at our local farm market in the produce department and there were like a hundred leeks on display


Well maybe not 100 but there were a whole lot.  Decision made.  Potato Leek Soup

Some may say that the origin of leek soup is from France, but my Irish Mom, Mary Margaret would beg to differ

You’ll need 3 leeks, 5-6 potatoes (about 2 pounds) 2 garlic cloves and 2 slices of bacon

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Slice the bacon into 1 inch strips

Choose the Instant Pot saute function and when hot, add the bacon

Saute until the bacon is browned and crispy then move to a paper towel lined bowl.  Don’t wash the IP insert, we want this great bacon-y flavor

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Thinly slice the garlic and the white/light green parts of the leeks

Simply Sundays note: slice the leek lengthwise first and rinse off any fine silt and dirt before slicing

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Add a splash of olive oil to the bacon fat in the instant pot and once hot, add in the leeks & garlic

Saute for about 10 minutes or until the leeks are softened

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Add in 6 cups of broth and bring to a boil, still on the saute function of the pot

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Peel and cube the potatoes and add to the instant pot along with 3 bay leaves

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Stir, place the cover on the pot, make sure the knob is on seal and set manual cook for 8 minutes.  Keep in mind, with 6 cups of liquid, it will take a few minutes to get up to pressure.  Use the quick release once completed

Remove and discard the bay leaves and using an immersion blender, blend to the desired consistency.  Sometimes I blend it completely smooth, other times I leave some chunks for texture.  Whatever the whim of the day is…

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Drizzle in about a half of a cup of heavy cream or half & half and stir

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Season to taste with kosher salt and serve garnished with the crumbled bacon and fresh chives

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Enjoy!

Simply Sundays! ~ Potato Leek Soup

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Ingredients

3 leeks, rinsed and sliced

5-6 potatoes (about 2 pounds), peeled and cubed

2 garlic cloves

2 slices of bacon

Tablespoon of olive oil

6 cups of broth (chicken or vegetable)

3 bay leaves

1/2 cup of heavy cream or half & half

Kosher salt, to taste

Crumbled bacon and fresh chives for serving

Directions

Slice the bacon into 1 inch strips; choose the Instant Pot saute function and when hot, add the bacon

Saute until the bacon is browned and crispy then move to a paper towel lined bowl.  Don’t wash the IP insert, we want this great bacon-y flavor

Thinly slice the garlic and the white/light green parts of the leeks

Add a splash of olive oil to the bacon fat in the instant pot and once hot, add in the leeks & garlic; saute for about 10 minutes or until the leeks are softened

Add in 6 cups of broth and bring to a boil, still on the saute function of the pot

Peel and cube the potatoes and add to the instant pot along with 3 bay leaves

Stir, place the cover on the pot, make sure the knob is on seal and set manual cook for 8 minutes.  Keep in mind, with 6 cups of liquid, it will take a few minutes to get up to pressure.  Use the quick release once completed

Remove and discard the bay leaves and using an immersion blender, blend to the desired consistency

Drizzle in about a half of a cup of heavy cream or half & half and stir

Season to taste with kosher salt and serve garnished with the crumbled bacon and fresh chives

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Cooker

KitchenAid 3-Speed Hand Blender

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

Pyrex Prepware 1-Cup Measuring Cup

Anchor Hocking 8 Cup Measuring Cup Glass Batter Bowl with Spout

© Simply Sundays 2019
All rights reserved

7 comments on “Potato Leek Soup

  1. This is one of my favourite soups and the crispy bacon addition to that creaminess it’s just fab!

  2. Instant Pot is such a blessing.. my son uses it so often for practically everything from soups to curries and rice. I prefer a smooth textured potato and leek soup. Next time will add bay leaves to it.

  3. I can already see why you love your Instant Pot so much – you are doing a fantastic job with it. And I am sure you could easily pitch with this soup, too! It is creamy, looks yum and I bet really fills you up.

  4. Such classic ingredients and flavours, I love the creaminess of this it looks fantastic.

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