Creamy Leek and Potato Soup

Serves: 4-6

Pressure Cooking Time: 5 min


  • 1 tablespoon olive oil
  • 2 strips bacon, cut up in chunks
  • 4 leeks, white portion only, sliced and washed well
  • 1 yellow onion, peeled and chopped
  • 2 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


1. Cook the bacon over medium heat for 4 minutes. Add the leeks and onion, and stir for 4 minutes.

2. Add the potatoes and chicken broth; close and lock. Bring to pressure on high heat, reduce to medium. Cook for 5 minutes at high pressure.

3. Release pressure using the natural release method.

4. Uncover; puree the soup in a blender until smooth. Place back into the cooker. Add the cream and herbs and then season with salt and pepper. Serve hot or cold.