Potato Bacon Leek Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the butter in the Instant Pot and press sauté.

Step 2

Once the butter has melted, add the leek and sauté for 5 minutes, stirring occasionally.

Step 3

Add the garlic and sauté for 1 minute, stirring occasionally.

Step 4

Press keep warm/cancel.

Step 5

Add the celery, potatoes, bacon, stock, salt, thyme and dill, then give the mixture a quick stir.

Step 6

Secure the lid with the steam vent in the sealed position.

Step 7

Press manual and set on high pressure for 9 minutes.

Step 8

While the soup is cooking, pour the milk into a large measuring cup or medium bowl, then sprinkle the flour on the top and whisk until the flour is mostly incorporated.

Step 9

Set aside.

Step 10

Press sauté and add the milk mixture, cream, Parmesan and parsley.

Step 11

Allow the soup to come to a simmer, then quickly stir until the milk, cream and Parmesan are fully mixed in.

Step 12

Simmer for about 5 minutes, or until the soup slightly thickens.

Step 13

Press keep warm/cancel.

Step 14

Taste for seasoning and adjust salt to taste.

Step 15

Allow to rest for 10 minutes.