3large leeks, chopped, white and light green parts only375 g
big pinchsalt and black pepper
3garlic cloves, minced
4cupschicken or vegetable stock946ml
1teaspoonWorcestershire sauce or soy sauce
4potatoes, peeled diced550g
1cupheavy whipping cream250ml
Turn instant pot or ninja foodi to saute mode. Add butter, olive oil, chopped leeks and salt and pepper. Cook until leeks soften, 4-5 minutes.
Add the bay leaves, oregano, and garlic, and stir to combine.
Add the chicken or vegetable broth, soy sauce, and potatoes. Stir. Turn pressure cooker to high pressure for 5 minutes, making sure the vent is sealed. Naturally release for 15 minutes after cook time is over.
Stir in the heavy cream, then remove bay leaves and use an immersion blender to blend the soup into a creamy, smooth consistency. Taste for seasoning, adding salt and/or pepper if necessary.
Recipe can be made on a regular stove top too, just cook covered until potatoes are cooked through, and follow the recipe as is.