Using the sauté function, melt the butter in the instant pot. Once melted, add the sliced leeks and salt and sauté until soft. Add the crushed garlic; saute for 30 seconds and turn off the sauté function
2 tablespoons unsalted butter, 3 leeks, 1 teaspoon kosher salt, 4 cloves garlic
Remove a small portion of the leeks and set aside for serving
To the leek mixture in the pot add in the thyme, oregano, bay leaves, white wine, broth, and potatoes. Give it all a good stir and set to high pressure for 10 minutes
4 sprigs fresh thyme, 1 ½ teaspoon dried oregano, 2 leaves bay, ¾ cup white wine, 5 cups vegetable broth, 4-5 cups medium gold potatoes
Once complete, quick release and open the pot. Remove the bay leaves, add in the cream and use a stick immersion blender to puree the soup until it reaches the consistency of your liking (see notes)
1 ½ cups cream
Set the instant pot to warm and heat the soup through
Once hot serve up with a sprinkle of extra sautéed leeks, some crispy bacon and a sprinkle of cheese
1 cup grated cheddar cheese