Fennel Potato Leek Soup [Instant Pot – VIDEO]

One ingredient I haven’t quite understood is fennel. It’s an herb that has a slight taste of licorice and can be seen as a popular ingredient on trendy restaurant menus. I’m not exactly sure if I like it enough to call it one of my grocery produce staples but I’m still open to working with it in various ways. I came across this recipe from The French Kitchen and since the weather has been a bit cooler lately, it was a perfect night for soup.

Fennel Potato Leek Soup Recipe

recipe adapted from The French Kitchen

Fennel Potato Leek Soup Recipe Ingredients

• finely diced bacon
• 2 large leeks, white part only, cleaned, trimmed & thinly sliced
• 1 small bulb fresh fennel, finely chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 4 small yukon gold potatoes, finely diced
• 6 c. chicken broth
• garlic salt and freshly ground pepper to taste

Fennel Potato Leek Soup Recipe Instructions

1. Plug in the IP with insert set in place
2. Press SAUTE and cook the bacon until crisp. Remove from pot, crumble and set aside.
3. In the now empty IP, add the leek, fennel, onion, garlic and oil in a dutch oven over medium heat. Saute until softened.
4. Add potatoes and broth. Season with salt and pepper to taste.
5. Secure the lid of the IP and ensure the valve is set to SEALING.
6. Press MANUAL and adjust the time to 10 minutes on HIGH pressure.
7. The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
8. Once at pressure, the display will reflect 10 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
9. When the IP beeps after pressure cooking for 10 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
10. Open up your IP when the pin has dropped (allow a few minutes for this to happen).
11. Puree the soup with an immersion blender in the pot {or in batches with a regular blender.} Season the soup with salt and pepper.
12. Serve garnished with crisped bacon and fennel frond.