Dairy and Gluten Free
When life gets busy it can be very difficult to make healthy eating a priority. Cooking healthy meals is important to me but I would be lying if I said it isn’t a struggle to keep up with at times. Balancing daily life tasks with taking care of three children, homeschooling, and working does not leave me with an overabundance of time to make meals.
Ideally, I would make dinner every night of the week but sometimes that just does not happen. I work part time as a nurse so two days each week are completely out of the question for me to make dinner.
I believe that it is possible to make healthy, homemade meals without having to spend all day in the kitchen. Through trial and error, I have discovered that planning ahead is the best way to incorporate eating real foods into my busy schedule. The main things I focus on are meal planning and cooking meals in large batches so there are leftovers.
Soup has always been one of my go-to meals because of how easy it is to prepare large amounts at a time. I make a big batch of soup almost every week. We eat it for dinner and then save the leftovers for lunches or to eat again for dinner on the nights I work.
Using the Instant Pot makes it possible to cook a large quantity of soup without having to simmer it on the stove all afternoon. Not only is it a fast way to prepare soup but it requires very little hands on time.
This potato soup is perfect for a quick week night dinner. From start to finish it only takes about 30 minutes. I chose to make it with coconut milk because my youngest cannot have dairy. Whole milk or half and half can be used in place of the coconut milk if you like. Leeks are one of my favorite vegetables and they add an unexpected flavor to the soup. And of course bacon is a must for any potato soup (in my humble opinion)! Serve with this delicious gluten-free artisan bread.
Instant Pot Potato, Leek, and Bacon Soup
- 6 medium russet potatoes
- 6 cups chicken bone broth
- 1 leek
- 1 small onion
- 2 tbsp avocado or olive oil
- 6 pieces of bacon, cooked
- salt and pepper to taste
- 1 cup light coconut milk (canned version) whole milk or half and half can be used here also
- green onions for garnish
Chop the entire white portion and a small amount of the green portion of the leek into rounds. Don't worry about breaking the pieces apart, this will happen naturally as they saute. Finely dice the onion. Peel and chop the potatoes into large chunks. Crumble up the cooked bacon.
Plug in the Instant Pot and press the Saute button. Pour in the oil and allow to heat for about a minute. The Saute function heats the pot very quickly so make sure you have your leek and onion ready to go before you turn it on. Add them in and saute for about 5 minutes until the leeks are tender and the onion is translucent.
Turn the Instant Pot off.
Add the potatoes, broth, bacon, salt, and pepper to the pot and stir to combine.
Put the lid on the pot and close the vent. Press Manual and set the timer for 12 minutes.
Allow the timer to continue for an additional 10 minutes after the cook time is complete and then turn the steam release handle to let the rest of the steam release.
Scoop out two cups of potatoes and place in a blender. Add the coconut milk (or regular milk) and blend until smooth.
Pour the potato and coconut milk mixture back into the pot. Mash up large chunks of potato and stir to combine.
Garnish with green onions and serve with a slice of warm, homemade bread.
Don’t let your busy schedule keep you from enjoying delicious, homemade meals. Give this potato soup a try for dinner tonight!
Are you looking for inspiration for quick, healthy meals to make in your Instant Pot? Check out this post and follow our Instant Pot Recipes board on Pinterest for some great ideas!