Instant Pot Potato Leek Soup

Ingredients

• 2 tbsp Earth Balance or other vegan “butter”
• 4 leeks cleaned and thinly sliced, white and light green
• 1 tsp  salt
• 6 cloves garlic crushed
• 1 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 2 leaves bay
• 3/4 cup vegan white wine (see barnivore.com)
• 5 cups water mixed with 1/4-1/2 c miso paste
• 4 pkts Sazón seasoning (in Goya/Latin Foods aisle)
• 4-5 cups medium potatoes peeled and diced
• 1 cup unsweetened plain soy or nut milk
• Some mashed potato flakes (Aldi & Pricerite brands are vegan)
• 1/3 cup grated Daiya vegan cheddar cheese

Instructions

1. Using the sauté function, melt the Earth Balance 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. Remove a small portion of the leeks and set aside for serving (I put in cast iron in oven on warm setting)
3. To the leek mixture in the pot add in the thyme, basil, bay leaves, white wine, miso broth, Sazon and potatoes. Give it all a good stir and set to high pressure for 10 minutes

4. Once complete, quick release and open the pot. Remove the bay leaves, add in the soy milk and use a stick immersion blender to puree the soup until it reaches the consistency of your liking- if I s Too watery, add mashed potato flakes until desired consistency- we like our potato soup super thick.)

5. Set the instant pot to warm and heat the soup through, if necessary.
6. Once hot serve up with a sprinkle of extra sautéed leeks and a sprinkle of Daiya.