Pressure Cooker Leek and Potato Soup

Image of Jennifer Mosinski
Rated 5.0 based on 4 customer reviews
Pressure Cooker Leek and Potato Soup
Pressure Cooker Leek and Potato Soup

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

Chicken stock can be used in place of the vegetable stock if desired.

Skip the bacon and make this a vegetarian soup!

Make a batch of this on Sunday and have it for lunch throughout the week, using different toppings each day.

Nutrition Facts

Per Serving: 444 calories; 15g fat; 70.6g carbohydrates; 9g protein; 40mg cholesterol; 552mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 10

Amount Per Serving
Calories 444 Calories from Fat 139
% Daily Value*
Total Fat 15g 24%
Saturated Fat 9g 47%
Trans Fat 0.6g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 3.8g
Cholesterol 40mg 13%
Sodium 552mg 23%
Total Carbohydrate 70.6g 24%
Dietary Fiber 7g 29%
Sugars 7.5g
Protein 9g
Vitamin A 32% Vitamin C 54%
Calcium 9% Iron 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(4 Reviews)

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What others are saying

Image of Joyelle Turley

Joyelle Turley says:

I used chicken stock and onions instead of leeks and it turned out delicious.

Image of Cam Cook

Cam Cook says:

I've made a potato and cauliflower soup, this was my first time doing leek and potato. It turned out thick, creamy, and flavorful. Leeks are so underrated, not sure why I didn't try this sooner. Bacon and cheese was the best for toppings.

Image of Jace Howard

Jace Howard says:

I've only had leeks a handful of times, and every time I do I'm left wondering why I don't cook with it more. I love the flavor it gives off, especially in this soup. If you like a full, thick and creamy soup then you should definitely try this. I just added cheese for topping.

Image of Kristi Howard

Kristi Howard says:

Excellent recipe! Don’t pass it by if you don’t have an immersion blender; just use a potato masher and mash the potatoes down. They’ll look like purée, then add your milk to the consistency you want. Easy peasy and tastes SOOOOOOO good!