Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons butter ((half a stick))
  • 2 large leeks ((2 or 3 - washed and the dark green parts cut off. Cut into thin rings.))
  • 3 teaspoons garlic paste ((or 3 cloves minced))
  • 4 Yukon gold potatoes ((chopped into cubes))
  • 32 ounces chicken broth
  • 1 1/2 cups water
  • 1/2 stalk celery ((chopped))
  • 1 teaspoons thyme
  • 1 teaspoon salt
  • 1 bay leaf

Instruction

  • Plug in instant pot and press the sauté function
  • Wait three minutes before adding butter. Once that melts add leeks and sauté for 4 minutes
  • Add garlic and potatoes, stir and sauté for 1 minute
  • Add chicken broth, water, celery, thyme, bay leaf and salt
  • Place the lid on the instant pot and lock it. Make sure the venting knob is set to sealed. The mode should be set to normal and the pressure set to high
  • Press the pressure cooker button and adjust the time for 10 minutes
  • You can either allow the IP to release the pressure naturally (just know it can take up to 25 - 30 minutes.) Or do a quick release after 5 - 10 minutes. (See notes on how to do that safely)
  • Remove the insert filled with the soup out of the instant pot and use an immersion blender to make the soup as smooth or chunky as you want it. I leave a few chunks of potatoes in the soup
  • Transfer soup into a serving bowl or serve directly out of the insert
  • Serve
  • Smile
  • Enjoy