Instant Pot Leek and Potato Soup

1

Cut up 2 leeks.

2

Add olive oil to the Instant Pot and turn it to the Saute Less function for 7 minutes. Add the diced leeks

3

Saute until beginning to soften. Stir occasionally.

4

While the leeks are cooking peel and cut up some potatoes into bite sized pieces. Prepare Chicken broth.

5

Pour about 1 cup of broth into Pot after it shuts off and use it to deglaze the bottom of the Pot. Add the cut up potatoes and remaining broth. Do Not Stir.

6

Place lid on Pot, turn steam release handle to sealing position and set Pot to Pressure Cook High for 8 minutes.

7

Once Pot is done cooking, allow a Natural Release for 10 minutes. Then turn steam release handle to venting position. Remove lid.

8

Stir in most of soy creamer. Reserve tablespoon or two for a slurry. Turn Saute Less function back on. Add Slurry. For thicker soup use immersion blender to mash more of the potatoes.

9

Once it begins to bubble turn Pot off.

10

Serve.

11

Enjoy!