Potato and Leek Soup


8 ounces bacon, chopped
1 leek diced
1 onion, chopped
2 carrots, diced
4 cups chicken broth
3 potatoes, peeled and diced
1.5 cups chopped cabbage
1.5 teaspoons salt
.5 teaspoon caraway seeds
.5 teaspoon black pepper
1 bay leaf
.5 cup sour cream
Chopped fresh parsley (optional)


  1.  Press saute on the Instant Pot, cook bacon in pot until crisp.  Remove to paper towel-lined plate.  Drain off all but 2 tablespoons drippings.
  2. Add leek, onion and carrots to pot; cook and stir about 4 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.
  3. Secure lid and move pressure release valve to sealing or locked position.  Cook at high pressure for 4 minutes.
  4. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.  Remove and discard bay leaf.
  5. Whisk .5 cup hot soup into sour cream in small bowl until blended.  Add sour cream mixture and bacon to soup; mix well.  Garnish with parsley.

Yield: 6 servings

Source: Cook Instant!





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