A favorite family recipes during the chilly winter days! This recipe is full of rich nutrients. It includes potatoes; they are full of fiber, potassium,, vitamin C and vitamin B6. Leeks are full of vitamin A, C and K!! Could you believe comfort food could be so nutritious.
Preheat Instant Pot/Pressure Cooker using the “sauté” mode. Set cook time for 5 minutes. When the display panel reads the countdown time, add oil, leeks and garlic. Stir until leeks soften (this will take about 5 minutes.)
Add potatoes, fresh bay leaves, fresh thyme, organic Italian seasoning, salt and black pepper.
Place the lid on the Instant Pot/Pressure Cooker (make sure the vent valve is in the “sealing” position.) Press the “cancel” button, followed by the “pressure cook” button and set to “high function.” Using the +/- button set for 7 minutes.
Once Instant Pot/Pressure Cooker is finished cooking it will automatically start low pressure mode to keep your food warm. When you are ready, switch the vent valve from the “sealing” to “venting.” Remember to always use caution well doing this, never do this without protection to your hands and arms. Use a towel to switch the vent valve and if available have a long sleeve on. The steam coming out is HOT!!!
Once you take the lid off of the Instant Pot/Pressure Cooker, take out bay leaves. Using a hand held blender to puree the soup until it’s smooth and creamy. Make sure there are no chucks left! Garnish with bacon crumbs and fresh chives. Serve warm.
Recipe notes: This soup can also be a vegetarian/vegan friendly.
Substitute chicken broth with vegetable broth. Disregard bacon bites.
This recipe can also be made with a white potatoes!