Prep Time: 5 Min
Cook Time: 10 Min
– 2 tbsp olive oil – 1 tbsp butter – 4 cups chopped leeks — about 4-5 leeks – 3 garlic cloves — pressed or minced – 1 tsp salt — or to taste, depending on the stock you are using – 1/4 tsp black pepper – Pinch of nutmeg — optional – 4-5 cups chicken stock – 1 lb Yukon gold potatoes — peeled and chopped into bite sized pieces – 1/2 cup half and half — optional – Toppings like bacon — olive oil parsley – 1 tsp cornstarch + 1 tablespoon cold water
You can do natural release to quick release. It doesn’t really matter.If you choose natural release, the soup will be very soft and smooth, if you prefer chunky soup, do quick release.
Blend the soup (half or all of it). Add the half and half and cornstarch mixture. Set the Instant pot to Sauté and cook for 1-2 minutes, keeping an eye on the soup, so it can thicken.