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Turkey Leek Soup with Bacon and Broccoli
Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Release Steam: 5 minutes
Total Time: 1 hour5 minutes
This keto leek soup is bursting with flavor with bacon, turkey, broccoli, fresh parsley, and other delicious ingredients! Make it in the instant pot or on the stove in a stock pot. Scroll down further for the stove top instructions.
4 cups broccoli, coarsely chopped (1/4-1/2 inch pieces)
1 cup diced turkey
3/4 teaspoon ground sage
1/4 teaspoon mace
1/4 teaspoon dill
1/8 teaspoon cayenne pepper
Freshly ground black pepper. to taste
Pink Himalayan salt, to taste
1/3 cup fresh parsley, chopped (or 1 1/2 Tbsp dried)
2 cups heavy whipping cream
Instant Pot Turkey Leek Soup Instructions
Turn on the saute feature on the Instant Pot and add 1/4 cup butter. When butter is melted, add the leeks and saute for 5-10 minutes till tender.
Turn off Saute setting.
Add 4 cups of water, along with the remaining butter, chicken base paste, bacon, broccoli, turkey, sage, mace, dill, cayenne, black pepper, and salt. **Note: You'll add more water at the end if needed, after adding the cream.
Place lid on and set the vent to "sealed." Turn the Instant Pot to manual at high pressure for 30 minutes and allow the pot to cook the soup. It will build pressure for about 20 minutes before the timer counts down the 30 minutes.
When the Instant Pot is done, allow it to slow release for 5-10 minutes and then flip the vent to "venting" and allow the pot to release all of its steam before opening.
When the steam has released completely, open the lid and add in the heavy whipping cream and parsley. Stir and allow the cream to warm for 1-2 minutes before serving. If needed, add enough water to your desired thickness. Enjoy!
Stove Top Turkey Leek Soup Instructions
Heat 1/4 cup butter in a saucepan on the stove. Add sliced leeks and saute for 5-10 minutes or until tender.
Add 5-6 cups of the water. Add the remaining ingredients (EXCEPT for the extra water, heavy whipping cream, and fresh parsley--save those for the end).
Simmer for about 20 minutes, until broccoli is tender.
Gently stir in the heavy whipping cream and parsley and allow to warm up for 1-2 minutes. If you desire a thinner soup, you may add as much of the extra water now as you like. Enjoy!