Pressure Cooker Sweet Potato & Leek Soup


With the temperatures dipping lower than they have in some time, all thoughts turn to soup. (I know what you’re thinking, “Wimpy Californians, can’t handle 40-degree weather”, and I’ll be the first to admit that you’re right. But in our defense, most of us don’t own trousers that go all the way to our ankles, much less shoes that don’t flip and/or flop. Let’s not even get into jackets.)

Anyway, I planned on making potato-leek soup, which soon morphed into sweet potato-leek soup. So I went to the store and bought all the necessary ingredients in the morning, so I wouldn’t need to go to the store later, after my Friday afternoon visit to the local pub (Friday is my day off of work, so a pub visit has become my Friday ritual).


After getting home from shopping, I sat down to relax and peruse the blogs I usually read. Fortuitously, Mike Vrobel, author of Dad Cooks Dinner had a post on Pressure Cooker Roasted Sweet Potato Puree, based on methods described in Modernist Cuisine at Home (a book I still haven’t been able to convince anyone to give to me as a gift, but it wouldn’t be unusual for you to find me sitting cross-legged on the floor of my local Barnes and Noble leafing through the display copy), so I decided to incorporate that method into my soup.


I think that caramelizing the yams first resulted in a very deep, roasted flavor. The soup really hit the spot in this chilly weather.

Soup-Before-Puree-Final-SmallI topped the soup with parmesan crisps (a recipe I got while watching The Barefoot Contessa, but there are a lot of recipes for it, and since it only has one ingredient there is not a lot of variation) and crumbled bacon, with a swirl of cream. Along with some pickled vegetables, this soup was substantial enough to be the main course.


So, if you are looking for something to warm yourself up on a chilly night, give it a try!

Pressure Cooker Sweet Potato & Leek Soup
Recipe type: Entree
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 2-4
A twist on the classic potato leek soup with sweet potatoes and cooked in the pressure cooker
  • 3 tablespoons butter
  • 2 pounds (about 3 medium) yams, sliced ½ inch thick
  • ½ cup plus 3-1/2 cup low sodium chicken broth
  • ½ teaspoon baking soda
  • ½ teaspoon salt plus more to taste
  • 5 slices thick cut bacon
  • 1 medium onion, chopped
  • 1 shallot, chopped
  • 5 cloves garlic, chopped
  • 3 stalks celery, chopped
  • 2 leeks, cleaned and chopped (roots and all but a couple inches of the green part removed)
  • ½ cup white wine
  • 1 teaspoon cinnamon
  • ½ teaspoon cumin
  • ½ teaspoon cayenne pepper
  • 1 teaspoon whole cloves (or ½ teaspoon ground)
  • 2 bay leaves (I put the whole cloves and bay leaves in cheesecloth or spice bag)
  • 1 teaspoon of freshly ground ginger
  • ½ teaspoon freshly ground nutmeg
  • 2 sprigs each fresh rosemary and thyme, tied in a bundle
  • 1 tablespoon brown sugar
  • black pepper to taste
  • 1 cup heavy cream
  1. melt butter in pressure cooker
  2. Add sliced yams
  3. Add baking soda and ½ teaspoon salt
  4. Mix up to coat yams
  5. Add ½ cup of chicken broth
  6. Give it a stir and put top on pressure cooker
  7. Bring to high pressure
  8. Lower heat to maintain pressure and set timer for twenty minutes
  9. When time is up, lower pressure using cold water method
  10. Transfer yams and liquid to a bowl
  11. Put pressure cooker pan back over medium-high heat
  12. Cook bacon until crisp, then remove to plate
  13. Discard (or save for something else) all but 4 tablespoons or so of bacon fat
  14. Add onions, shallot and celery and sautee in bacon fat until they start to soften
  15. Add in garlic and leeks and saute for another minute or so
  16. Add white wine and stir, being sure to scrape up any brown bits on the bottom
  17. Add yams back in
  18. Add the remaining 3-1/2 cups of chicken broth
  19. Add the cinnamon, cumin, cloves,cayenne, bay leaf, rosemary and thyme
  20. Grate in approximately 1 teaspoon ginger and ½ teaspoon teaspoon nutmeg
  21. Stir in brown sugar
  22. Turn heat to high, put cover on pressure cooker and bring to high pressure
  23. Reduce heat to maintain high pressure and set timer for 15 minutes
  24. While soup is cooking, crumble or finely chop bacon
  25. When time is up, remove from heat and let pressure come down naturally
  26. When pressure is neutralized, puree the soup (I used my immersion blender)
  27. Stir in cream and half the bacon
  28. Serve topped with parmesan crisps and garnished with additional bacon and cream


2 thoughts on “Pressure Cooker Sweet Potato & Leek Soup

  1. Sounds great trying it tonight or Saturday night. All ingredients in the house. Grand kids have this site to check out.
    will let you know.

Leave a Reply to Nadine Cancel reply