Potato and Leek Soup in Instant Pot

It only takes about 20 minutes to make this warming winter soup.  For a healthy meal, it has a wonderful creamy flavor.  A weekday favorite in my house!

• 3 potatoes roughly chopped
• 3 leeks
• 2 celery stalks
• 2-3 cloves of garlic
• 5 cups of chicken or beef broth
• 1 bay leaf
• 2 tbls oregano
• 2 tbls parsley
• 2 tbls thyme
• 2 tbls marjoram
• salt and cracked pepper to taste

Roughly chop the potatoes, leeks, and celery stalks, then add to instant pot.  Cut the dark part of the leeks off, or leave an inch or two for more flavor.  Add the stock and seasonings, then switch on the soup setting for the instant pot and set the time to 15 minutes.  Once the soup is finished and the pressure is released, scoop out the potatoes, leeks, celery, and garlic with a slotted spoon into blender or food processor.  Puree and return to pot.  Simmer to desired consistency or enjoy right away!

If you do not have an instant pot, follow the same steps using the stove top.  Bring your soup to a boil, then simmer for 20-25 minutes or until potatoes are soft.  Then puree and return to pot.