3leeks cleaned and thinly slicedwhite and light green parts
1tspkosher salt + more for seasoning
3clovesminced garlic
6sprigs fresh thyme
2tspdried oregano
2bay leaves
1cupwhite wine
5cupsvegetable stock
5 - 6cupsmedium potatoes peeled and diced - Russet or Yukon
¾cupheavy cream or half and half
Toppings
shredded Cheddar or Parmesan cheese
bacon
chives
sour cream
Crispy pan fried shallots
Reserved sauteed leeks, small dice
Instructions
Using the sauté function, melt the butter in the instant pot. Once melted, add the sliced leeks and salt and sauté until soft. Add the garlic; saute for 30 seconds and turn off the sauté function.
Remove a small portion of the leeks and set aside for serving.
Add the thyme, oregano, bay leaves, white wine, broth, and potatoes to the leek mixture in the pot and stir to incorporate. Set the Instant Pot to high pressure for 10 minutes.
Once complete, quick release and open the pot. Remove the bay leaves, add in the cream and use an immersion or stand blender to puree the soup (see notes).
Set the instant pot to warm and heat the soup through.
Ladle into bowls and add toppings.
Notes
You can make this soup a bit more rustic by leaving the vegetables a little chunky. The more elegant approach is to puree the veggies with an immersion or standing blender into a creamy consistency.