Step 1

Set the Instant Pot to "sauté". Add the butter, olive oil, leeks, celery, onion, and garlic to the pot, stirring until softened, about 4-5 minutes.

Step 2

Press "cancel" to turn off the Instant Pot. Add the potatoes, broth, and herbs to the pot. Season generously with salt and pepper. Give the ingredients a good stir to distribute throughout the pot. *(see second note)

Step 3

Seal the Instant Pot and cook at high pressure (“manual”/"pressure cook" function) for 10 minutes. ***(see third note). After the soup is ready, apply a quick pressure release to completely depressurize (until the floating valve drops).

Step 4

Open the Instant Pot and remove the bay leaves. Stir in the spinach until wilted. Using an immersion blender ****(see fourth note), blend the soup until it is completely smooth.

Step 5

Then stir in the cheese until completely melted. Taste for additional salt and pepper (or other seasonings) and top with bacon crumbles if you like. Enjoy.

Step 6

STOVETOP INSTRUCTIONS: In a large pot or Dutch oven, follow Steps 1 and Then bring the soup to a boil and simmer on the stove for 20 minutes or until the potatoes are very tender. Then follow Steps 4 and 5.