Quick Potato Leek Bacon Soup in Instant Pot is brought to YOU by Idaho® Potatoes. Thank you!
This potato leek bacon soup recipe is rich and creamy even without any dairy! It’s one of my favorite soups to make whether it’s a chilly winter night or a cool spring afternoon. It’s a quick and easy one-pot Instant Pot recipe for potato soup and bacon lovers alike!
These flavors and a budget-friendly homemade chicken broth make this one of my go-to soups when I’m serving a crowd. The ingredients complement each other so well that no one can ever get enough!
Serve with a loaf of bread, a salad, or a main, and this complete meal is ready in 35 minutes!
Key Ingredients for Instant Pot Potato Leek Soup
- Bacon – I use about 8-10 slices of regular bacon. You can use thick bacon if that’s what you prefer.
- Leeks – These are aromatic vegetables that are related to the onion, garlic, shallot, and chive family. They look like giant green onions! Cooking them down dials down the pungency and makes them quite mild and enjoyable to eat!
- Chicken broth – I prefer to use my homemade chicken bone broth because I always have some on hand. By all means, use store-bought, if you prefer.
- Potatoes – golden potatoes peeled and chopped are my favorite, but you can use Red potatoes or Russet potatoes too.
- Salt & pepper – To taste. The bacon and broth will provide salt as well, so be sure to use a little at first.
- Dried thyme. Just a little extra seasoning to bring the flavors together. Thyme and potatoes are always a good pairing!
- Fresh parsley – A herbaceous finish always lightens up a rich and creamy soup.
Picking the Best Leeks
Like any product, you want to make sure to pick the best possible quality. When a recipe uses so few ingredients you want to ensure you’re showcasing each one.
- The dark green part of the leek is edible but quite bitter, so most people just discard it. For the sake of this recipe, we’re just concentrating on mostly the white part. Look for stalks that have the most white you can find. More bang for your buck!
- Fresh is best. Look for leeks that have little to no discoloration or yellowing. This means they’re no longer as fresh which typically alters the taste.
- Vegetables that are soft and wilting when they should be firm and crisp are usually on their way out. Pick leeks that are crispy and firm.
- Dirt is OK! They grow in the ground but you do want to make sure to clean them as best as you can.
How to Clean Leeks
To clean leeks, you want to chop them up first. It’s much easier this way.
- Take each stalk and cut the end off (the end with the fuzzy root) and flip it around and cut off where the white part meets the green part. It’s OK if you leave a bit of the green, just not too much.
- Then, using your knife, slice the remaining stalk lengthwise down the middle. You should have two halves of the white stalk.
- Slice each one crosswise about half an inch per slice. They should come apart in half moon rings.
- Once you’ve got your piles of chopped half rings, add them to a bowl of water.
- Rinse well, using your hands to scrub off any stubborn dirt. Rinse and repeat to ensure you get off as much as possible.
- Use a salad spinner, hands or colander to drain the water.
Step 1: Press sauté mode on your Instant Pot. Once it says “Hot” add the sliced bacon and cook until crispy. Using a slotted spoon, remove the bacon to a paper towel-lined plate. Leave about 2 Tbsp of bacon grease in the pot, but drain the rest.
Step 2: To the pot of hot grease sauté the chopped leeks until soft. This will be about 5 minutes, stirring a few times throughout.
Step 3: Add the potatoes, broth, thyme, salt & pepper. Stir together and close the lid.
Step 4: Set the valve to sealing. Press the broth/soup function button and cook for 10 minutes.
Step 5: Once the timer goes off, immediately release the pressure by using the quick-release method. This means carefully turning the valve to venting (keep your face/fingers away from the hot splatter).
Step 6: Give it a stir once more and serve potato leek soup as is or blend until creamy using a hand blender, garnish crispy bacon and fresh chopped parsley on top!
Pro Tip: It is 100% optional, but you can add a few splashes of heavy whipping cream for an even creamier texture.
What to Serve with Potato Leek Soup
A soup is a great meal, but in smaller portions, it also makes a great starter or side dish! Complete your meal with any of the following ideas:
Soup and salad is a classic duo: The best caesar salad recipe is one of my faves.
Can You Freeze Potato Leek Soup?
You bet! Once it has completely cooled, keep it stored in an airtight for up to 1 week or transfer it to a freezer-friendly container for up to 3 months.
You may find that potato freezes a little funny in that the texture and consistency of the soup is different. Once you thaw and reheat it you may need to blend it up or add a splash of broth to get it back to what it was.
More Must Try Recipes using Idaho® Potatoes:
Quick Potato Leek Bacon Soup in Instant Pot
- Turn Instant Pot on a saute mode. Add sliced bacon and cook until crispy texture, about 10 minutes. Transfer to a plate lined with paper towel. Remove bacon grease, leaving 2 tablespoon inside the instant pot.
- Now, add chopped and washed leeks and saute for 5 minutes, stirring few times.
- After, add chopped potato, 5 cups of chicken broth, 1/3 teaspoon thyme, salt and pepper to taste. Stir.
- Cover the lid and cook on broth/soup mode for 10 minutes. After timer goes off, quick release the pressure. If desired blend the soup with hand blender until creamy.
- Serve Potato Leek Soup with crispy bacon and fresh chopped parsley. Enjoy!
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This recipe was updated May 13, 2022. Recipe is the same delicious!