Potato Leek and Bacon Soup

Potato Leek and Bacon Soup is a hearty and comforting dish that combines the creamy richness of potatoes, the subtle sweetness of leeks, and the savory goodness of crispy bacon. It's the perfect blend of flavors that will warm you up on a chilly day!

For some more potato based soups, try this Creamy Hamburger and Potato Soup, Kielbasa and Potato Soup, or this Dairy Free Potato Soup!

I'm a huge fan of meal prepping to make my life easier! While you're cooking up the bacon, why not make some extra for this Bacon Hash to have breakfast for the week?

Why You'll Love this Soup

• It's savory and salty in the best way.
• The bacon takes this soup up to another level!

Ingredients Needed

• Broth-You can use your broth of choice here, but I always love using my homemade slow cooker bone broth! It's rich and nourishing and has slow simmered for hours making it full of collagen and nutrients!
• Potatoes-My favorites to use here are russets or red potatoes.
• Kale-Curly green kale is perfect here but you can switch up the variety if you'd like. If you love kale in soup, try this slow cooker zuppa toscana soup!
• Coconut Milk-make sure there's no sugar added. Shake or stir thoroughly before pouring it in as it separates! Try my Angel's Soup or my Whole30 Zuppa Toscana Soup for more soups with coconut mik!

Substitutions

• You can use your preferred cooking fat, such as beef tallow, coconut oil, or avocado oil in place of the olive oil.
• While Leeks are certainly a huge part of this soup, if you can't find them in the grocery store you can substitute with green onions, you'll just need about 3 bundles of them.
• Try yucca (frozen or peeled fresh) in place of the potatoes.
• Kale is another ingredient that's a main character here, but you can swap it out if necessary. You can use spinach, dandelion greens, or swiss chard.
• Feel free to omit the chili pepper if that's not your thing! Just note that as is, it's not overpowering to this soup, just adds a little tiny something.
• I use coconut milk here since it adds creaminess and a subtle sweetness. However, if needed you can use dairy milk or almond milk.

How to Make Potato Leek and Bacon Soup

1. Step 1: Turn the Instant Pot on with the sauté setting, and heat the oil over medium heat. When it's hot sauté the leeks, garlic, and bay leaves for roughly 5 minutes, or until softened.

2. Step 2: Add in the potatoes and broth, and mix thoroughly. Lock the lid and cook on the Soup Setting for 2 minutes.

3. Step 3: Cook the bacon according to the package directions using you preferred method. Pat dry any excess grease and set it aside to cool, then chop into bite sized pieces.

4. Step 4: When the soup is finished, hit the cancel button and quick release the steam. When it's finished, open the lid away from you and turn on the keep warm setting. Add in the kale, parsley, and spices and stir until the greens have wilted and softened.

5. Step 5: Shake the can of coconut milk to even out the contents, then stir in half of the can, stirring the soup as you pour it in to mix it thoroughly. Spoon the soup into bowls and top with the bacon and enjoy!

FAQ's for Potato Leek and Bacon Soup

Serving Suggestions for this Dairy Free Soup

If you tried this Potato Leek and Bacon Soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!