Potato Leek Soup

INGREDIENTS
1 large leek, green tops removed
4 tablespoons butter
4 cups chicken broth
1 cup water
8 medium white potatoes, peeled and quartered
1 teaspoon salt
½ teaspoon ground black pepper + extra for serving
½ cup heavy cream

1. Thinly slice only the whites of the leek (you should end up with about 1–1¼ cups).
2. Place pressure cooker on a level surface, insert pressure pan, and plug in the unit.
3. Set Cook Time to 15 minutes and press Start.
4. Add butter to pan; when butter is melted, add leeks and gently sauté until tender but not browned. Add
chicken broth, water, potatoes, salt, and pepper.
5. Attach lid and set the regulator valve to Air Tight (closed).
6. When cooking time has elapsed, press Cancel to stop the Keep Warm function. Wait 10 minutes before
releasing any remaining pressure.
7. Turn the pressure cooker to Keep Warm. Using an immersion blender directly in the pressure pot, blend
potatoes and leeks until completely smooth.
8. Adjust seasonings as needed and add cream. Heat until mixture is just warmed throughout. Do not boil!
9. Serve hot with freshly ground black pepper.