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Creamy Leek and Potato Soup
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5 from 2 votes

Creamy Leek and Potato Soup

Pressure Cook Time5 mins
Total Time5 mins
Course: Soups, Stews & Chilis
Product: Stove-top Pressure Cooker
Cooking Method: Pressure Cooking
Food Group: Vegetables
Servings: 4 people
Calories: 425kcal


  • 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: 425kcal | Carbohydrates: 35g | Protein: 6g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 89mg | Sodium: 1060mg | Potassium: 625mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2943IU | Vitamin C: 31mg | Calcium: 108mg | Iron: 3mg