Ingredients
- 2 Tablespoons Butter
- 2 Leeks, large, I used white and green parts of the Leeks.
- 3 cloves Garlic, finely chopped
- 5 Potatoes – Peeled and chopped in 1/4’s
- 2 teaspoons Oregano, dried
- 1 teaspoon Salt
- 1/2 teaspoon White Pepper
- 4 Cups Chicken Stock
- 1 Cup Cream, or milk if you prefer
- 200 grams Sharp Cheese, grated
Instructions
- Finely slice the leeks
- Rinse thoroughly, as these can hold a lot of dirt
- In Instant Pot add the butter and melt over the brown setting
- Add the leeks to the melted butter and stir until they begin to soften, approx 4-5 minutes
- Once soft add the garlic and heat through for a few more minutes
- Turn off the brown setting on instant pot. Leave Leeks in pot.
- Peel and dice the potatoes into 1/4’s and add to the instant pot.
- Add the oregano, salt and pepper
- Pour over the chicken stock and stir
- Place the lid on the pressure cooker and cook for 40 mins
- When finished, let sit for 10 minutes, then quick release.
- Using a stick blender mix the soup until completely blended. Careful with this, as it can get gluey if you do it too much,
- Add the cream/milk and cheese to the soup and stir until completely blended in. You can thicken with cornflour if you like a thicker soup
- Serve with crusty bread