Instant Pot Potato Leek Soup

pressureluckcooking.com

CER1863

4 tablespoons (½ stick) salted butter

2 to 3 leeks, rinsed and roughly chopped (middle section only with tops and root removed)

8 to 10 ounces pancetta or bacon, diced

1 medium yellow onion, diced

6 cloves minced or pressed garlic (about 2 tablespoons)

½ cup dry white wine (like a chardonnay)

6 cups garlic broth (I used 2 tablespoons Garlic Better Than Bouillon 6 cups water) or chicken or vegetable broth

2 pounds (about 3) Idaho/Russet potatoes, peeled and cut into 1″ chunks

3 pounds baby red and white potato combo, rinsed, skins on and quartered (you can also use red bliss and Yukon gold potatoes - just leave the rinsed skins on and cut into 1″ chunks)

½ tablespoon dried thyme

1 teaspoon black pepper

5.2 ounce package Boursin spreadable herb cheese (any flavor) or 4 ounces of a brick of cream cheese, cut into chunky cubes

2 cups shredded cheese of your choice (I used 1 cup gouda and 1 cup sharp cheddar), plus more for topping if desired

1 cup heavy cream of half & half

½ tablespoon seasoned salt (I use Lawry’s)

⅓ cup sliced chives, plus more for topping if desired

Frozen soft, hot pretzels, for dipping (optional)

Directions at pressureluckcooking.com

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