Potato and Leek Soup


  • 8 oz bacon
  • 1 leek
  • 1 onion
  • 2 carrots
  • 4 cups chicken broth
  • 3 potatoes
  • 1 ½ cups chopped cabbage
  • 1 ½ tsp salt
  • ½ tsp caraway seeds
  • ½ tsp black pepper
  • 1 bay leaf
  • ½ cup sour cream
  • Chopped fresh parsley
  • Press Sauté; cook bacon in Instant Pot until crisp. Remove to paper towel-lined plate. Drain off all but 2 tbsp drippings.
  • Add leek, onion and carrots to pot; cook and stir about 3 Minutes or until vegetables are softened. Stir in broth, scraping up browned bits from bottom of pot. Stir in potatoes, cabbage, salt, caraway seeds, pepper and bay leaf; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Pressure Cook or Manual; cook at High Pressure 4 Minutes.
  • When cooking is complete, use natural release for 10 Minutes, then release remaining pressure. Remove and discard bay leaf.
  • Whisk ½ cup hot soup into sour cream in small bowl until blended. Add sour cream mixture and bacon to soup; mix well. Garnish with parsley.
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