Leek and Potato Soup

Ingredients:

1 Medium - Large (2 small) Leeks* (sliced)
1 Potato (medium-large) (about 1 cm cubes)
1/4-1/2 Veg. Stock Cube (dissolved in water)
1 Bay Leaf
Pepper (4 shakes)
1 Clove Crushed Garlic (if desired)

Method:

Sauté the cut leeks and garlic in some water until softened, add the rest of ingredients with just enough water to cover and boil until soft. Once cooked, remove bay leaves and blend some/all of the mixture until the soup is of a desired consistency.

* Cut the ends off the leaks and wash once the leeks are sliced.

Note: Does not freeze well, separates upon defrosting.

Instant Pot Tweak:

Add 1.5 Cups Water per Medium Leek. You can always add boiling water to soup at the end if you want it runnier.

Cook on 'High Pressure' for 4 minutes.

Large batch:

Limit stock cubes to 2 for three times recipe amount.

My preference:

Remove half of the soup with a ladle and put into a glass jug before using immersion blender to blend the remaining half. Add the unblended soup back into the inner pot when the first half is blended. Stir well.