Ingredients

The following ingredients have 4 Servings
  • 3 large leeks ((use white and light green only. Thoroughly washed and sliced))
  • 2 pounds Yukon gold potatoes ((peeled and sliced))
  • 1½ cups chopped onion ((about 1 large onion))
  • 1 tbsp minced garlic
  • 4 tbsp unsalted butter
  • 32 oz broth
  • 1 tsp salt ((use more according to your liking))
  • black pepper to taste
  • 1¼ cups heavy cream
  • chopped chives

Instruction

  • Press the "saute" button. When the instant pot display "hot", melt butter and cook onion for 4 minutes, keep stirring. Add garlic, keep stirring for 1 minute.
  • Add the sliced leeks into the pot, keep stirring and cook until they're soft for about 4 minutes. Pour in the broth and be sure to deglaze the pot.
  • Place the Yukon gold potatoes, salt, and pepper. Secure the lid, cook on manual for 10 minutes. When the timer beeps, quick-release pressure.
  • Using an immersion blender, puree the soup until smooth. Add heavy cream, stir to combine. Add salt/black pepper if necesssary.