Potato Leek and Bacon Soup w / Shaved Parmesan Cheese
Course Main Course, Soup
Cuisine American, French
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4people
Calories 787kcal
Ingredients
2largeIdaho Potatoes
1largeleek
8stripsApple Wood Bacon
1largewhite onion
2stalkscelery
2stemsscallions
4clovesgarlic
2tablespoonsKosher Salt
6cupswater
1cupheavy cream
1/2tablespoongarlic powder
1/2tablespoononion powder
1cupgrated parmesangrated
1cup shaved parmesanshaved
1/2cupthymepicked
4spigsthyme
Instructions
Peel and dice Idaho potatoes, celery, white onion, and leeks. Be sure leeks are free of dirt. Rough chop is ok.
Using a separate pan cook eight strips of Apple Wood Bacon and reserve bacon fat, and place dried strips of bacon on paper towels. Set aside.
Allow to sweat for 5 minutes.
Next add garlic powder, onion powder, and thyme.
After 30 seconds add kosher salt and water.
Close lid and allow "Saute" setting to complete.
In a separate pot add heavy cream and cook on high heat for one minute. Shut off heat.
Once Insta pot has completed soup cycle, add just the veggies and 1/2 cup reserved water to a blender.
Blend on high for 2 minutes.
Potato puree should have a slight green tint (from the celery and scallions), add the puree to the heavy cream pot and cook on low heat for 2 minutes stirring constantly.
Check salt to your liking, please add a little at a time.
Serve immediately and garnish with bacon strips, thyme sprigs and shaved parmesan, as pictured. Enjoy.
Note: If you wanna keep it vegetarian omit bacon and add 1/2 tbs. coconut oil.