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Instant Pot Sweet Potato Soup with Leeks and Bacon

If you are a fan of comfort food, you’ll be a fan of this Instant Pot Sweet Potato Soup made with leeks and bacon … it’s SO good.

I love homemade soups and especially love the fact that I can control what ingredients go into them. Most people don’t realize it but soups can often be packed full of calories, spices and salts which makes them a lot less healthy than desired. This sweet potato soup comes together easily (and quick) in the Instant Pot and is also a healthy and filling meal option that you can enjoy without the guilt of those store bought and restaurant soups.

I recently shared my recipe for Instant Pot Butternut Squash soup and I’ll be sharing more Instant Pot soup recipes soon, so be on the lookout for those!

Sweet Potato Leek Soup Ingredients: 

2 large sweet potatoes (about 5 cups)

4 golden potatoes

2 large leeks, tops and roots removed then cleaned really well between the layers

4 carrots

Fresh thyme

2-4 cups of quality stock (amount is flexible depending on how thick you would like the soup to be).

Salt, pepper and seasonings to your preference

Optional:

Crispy bacon to top the soup
Fresh herbs

Sour cream or greek yogurt

Instructions: 

Prepare the bacon to package instructions while the soup is cooking.
Wash, peel and cut all of the vegetables. (Cut veggies to similarly sized pieces, about 1.5” each).

Add 1 cup of water to the bottom of your Instant Pot (made this in our 8 quart but should easily fit in smaller sizes as well).
Toss everything-but the broth-into the Instant pot and then twist on the locking lid.

Set the pot to Manual mode for 8 minutes.

When the IP has finished the pressurized cooking time, you can choose to carefully cover the vent with a damp cloth and quick release the pressure, or let the pot natural pressure release by just waiting 15 minutes or so.

Remove the lid, being careful of steam, then use a stick blender (or transfer to your blender, we have done both methods and both work well). Blend everything together and add the broth until you have the texture and consistency you’re looking for.

Add the optional toppings and enjoy! This is also a fantastic soup to prep for lunches or an easy make ahead and freeze for another time.

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Instant Pot Recipe: Sweet Potato Soup with Leeks and Bacon

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Ingredients

• 2 large sweet potatoes (about 5 cups)
• 4 golden potatoes
• 2 large leeks, tops and roots removed then cleaned really well between the layers
• 4 carrots
• Fresh thyme
• 2-4 cups of quality stock (amount is flexible depending on how thick you would like the soup to be).
• Salt, pepper and seasonings to your preference
Optional
• Crispy bacon to top the soup
• Fresh herbs
• Sour cream or greek yogurt

Instructions

1. Prepare the bacon to package instructions while the soup is cooking.
2. Wash, peel and cut all of the vegetables. (Cut veggies to similarly sized pieces, about 1.5” each).
3. Add 1 cup of water to the bottom of your Instant Pot (made this in our 8 quart but should easily fit in smaller sizes as well).
4. Toss everything-but the broth-into the Instant pot and then twist on the locking lid.
5. Set the pot to Manual mode for 8 minutes.
6. When the IP has finished the pressurized cooking time, you can choose to carefully cover the vent with a damp cloth and quick release the pressure, or let the pot natural pressure release by just waiting 15 minutes or so.
7. Remove the lid, being careful of steam, then use a stick blender (or transfer to your blender, we have done both methods and both work well). Blend everything together and add the broth until you have the texture and consistency you’re looking for.
8. Add the optional toppings and enjoy! This is also a fantastic soup to prep for lunches or an easy make ahead and freeze for another time.

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