Creamy Leek and Potato Soup

Creamy Leek and Potato Soup

Creamy Leek and Potato Soup

4.80 from 5 votes
Pressure Cook Time 5 minutes
Total Time 5 minutes
Course Soups, Stews & Chilis
Servings 4 people
Calories 425 kcal


  • 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 to taste
  • Pepper to taste


  • In the cooker, cook the bacon over medium heat for 4 minutes.
  • Add the leeks, onion, and stir for 4 minutes. Add the potatoes and chicken broth.
  • Close and lock the lid. Pressure cook on HIGH for 5 minutes.
  • Once the cooking time is done, release pressure, and open the lid.
  • Uncover; puree the soup in a blender until smooth, place back into the cooker.
  • Add the cream, herbs, and season with salt and pepper. Serve hot or cold.


Calories: 425kcalCarbohydrates: 35gProtein: 6gFat: 30gSaturated Fat: 16gCholesterol: 89mgSodium: 1060mgPotassium: 625mgFiber: 4gSugar: 7gVitamin A: 2943IUVitamin C: 31mgCalcium: 108mgIron: 3mg
Food Group Vegetables
Cooking Method Pressure Cooking
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