Instant Pot Potato Soup

Ingredients

• 2 medium leeks (chopped )
• 1 onion (finely chopped )
• 3 garlic cloves (crushed)
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 kg (2lb) potatoes (peeled and cubed )
• 4 cups chicken stock
• 2 tsp salt
• 1 tsp white pepper
• 1 cup cream
• crispy bacon
• grated cheddar cheese
• sour cream
• chopped chives

Instructions

1. 1

   Set the Instant Pot the the sauté function.

2. 2

   Melt a knob of butter or add a splash of olive oil. Add the leeks, onion and garlic. Sauté for 5 minutes until soft and fragrant.

3. 3

   Add the peeled and cubed potatoes, thyme and bay leaf then season with salt and white pepper.

4. 4

   Black pepper can also be used but white pepper is slightly gentler and works better in the soup, in my opinion. Pour in the stock.

5. 5

   Place the lid on the pot then turn the vent to Sealing. Cook on high pressure for 10 minutes then quick release the pressure.

6. 6

   Remove the thyme and bay leaf then transfer the soup to a blender (or use a stick blender) and blend until smooth.

7. 7

   If the soup is too thick, add more stock. Pour the blended soup back into the Instant Pot then pour in the cream.

8. 8

   Taste and adjust seasoning if necessary.

9. 9

   Serve the soup in bowls topped with sour cream, crispy bacon, cheese and chives.