Step 1

Prep your leeks and peel and chop your potatoes. Discard the top dark green portion of the leeks, retaining the bulbs. Slice the bulbs into rings. Add leeks to a colander and rinse them throughly (use your hands to dislodge any stubborn dirt).

Step 2

Add the butter to the Instant Pot and press the sauté button. Add the onion and sauté, stirring occasionally, for 3-4 minutes.

Step 3

Add the garlic to the Instant Pot and cook for 30 seconds.

Step 4

Add the broth, water, leeks, potatoes, and thyme to the Instant Pot. Give it a stir and then close the lid and set the valve on "sealing". Press the "manual" button and set the timer to cook on high pressure for 10 minutes.

Step 5

Once the countdown has finished, carefully do a quick pressure release (soup can splatter a bit).

Step 6

Using an immersion blender, puree the soup until smooth. You could also blend it in batches using a regular blender (I suggest letting the soup cool a bit first). Season soup with salt & pepper as needed. Garnish with chives if desired.