Peel and cube the potatoes. In a large pot, boil the potatoes. When tender, drain and mash.
In a separate pan, cook bacon.
Cut the leaves off of the leeks and work with the thick part at the bottom. Cut and prepare all vegetables. In a large pot, melt the butter and add the vegetables. Saute for about 5 minutes.
Add stock, cream, nutmeg, salt and pepper.
Bring to a boil. When vegetables are cooked, strain liquid out of vegetables and reserve. Add the vegetables into the potatoes. I added about ¾ of the vegetable mixture and it was enough, but feel free to add as much or as little as you’d like. Also crumble and add the bacon.
Add reserved liquid back into the pan. Reheat to a low boil and cook the sauce, stirring continuously, until the sauce reduces and becomes thicker.
Once sauce is ready, add into the potatoes and mix to combine again. Enjoy!
Instant Pot Instructions
Wash and peel the potatoes. Cut the potato into eighths, making equal sized pieces.
Add 2 cups of water into the Instant Pot and add your potatoes. Put the lid on the Instant Pot, then set to MANUAL or HIGH for 6 minutes.
Once the cooking cycle is complete, perform a Quick Release. Drain any remaining water.
Turn the Instant Pot to SAUTE, then follow the assembly instructions above.
Recipe copyright The Foreign Fork. For personal or educational use only.