Leek & Potato Soup – Pressure Cooker or Instant Pot

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

1. Finely slice the leeks
2. Rinse thoroughly, as these can hold a lot of dirt
3. In Instant Pot add the butter and melt over the brown setting
4. Add the leeks to the melted butter and stir until they begin to soften, approx 4-5 minutes
5. Once soft add the garlic and heat through for a few more minutes
6. Turn off the brown setting on instant pot. Leave Leeks in pot.
7. Peel and dice the potatoes into 1/4’s and add to the instant pot.
8. Add the oregano, salt and pepper
9. Pour over the chicken stock and stir
10. Place the lid on the pressure cooker and cook for 40 mins
11. When finished, let sit for 10 minutes, then quick release.
12. Using a stick blender mix the soup until completely blended. Careful with this, as it can get gluey if you do it too much,
13. 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
14. Serve with crusty bread