Step 1

Set the Instant Pot the the sauté function.

Step 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.

Step 3

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

Step 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.

Step 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.

Step 6

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

Step 7

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

Step 8

Taste and adjust seasoning if necessary.

Step 9

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