Lubna Cold, wintry days beckon something that will soothe the soul and the tummy! One of the easiest soups on the planet is this potato and leek soup. Dump everything in a pot, and if you have a pressure cooker, it will be ready in 10 minutes!
INGREDIENTS
2 leek bunches
2-3 potatoes
5 cloves garlic
1 twig of thyme
1 bay leaf
5-6 peppercorns
1tsp salt
4 cups chicken stock
4 tablespoons butter
1/4 cup cream
Directions:
Wash leeks thoroughly 
Start adding ingredients to pot 
Chicken broth 
Take out thyme and bay leaf stems 
Check for doneness 
Puree 
Add cream
1. Chop and wash the leeks really well.It has lots of dirt so unless you like gritty soup, I would suggest rinse it well! I did not use much of the top green stalk, but mostly the bottom white and light green portion.
2. Peel and dice the potatoes.
3. Add all the ingredients, except the cream to the instapot or pressure cooker and pressure ot on high for about 5-7 minutes. Don’t worry about overcooking!
4. Fish out the peppercorns, thyme and bay leaf. Then, puree everything well. Handheld blenders are convenient for this!
5. Finally, add a dash of cream. Check the seasonings and adjust accordingly. Add a squeeze of lemon for a burst of flavor. Serve hot with croutons or tater tots.
Also check out these pot roast sliders that will work to accompany this soup for a complete feast!
Just the thing for these cold wintry days