If you are looking for a simple, yet versatile soup, this one will become a staple. Served warm, this classic soup will comfort you on cold and rainy days. Served chilled, it will refresh you on warm summer days.
In the inner pot, combine potatoes, leeks, bay leaves, thyme and broth, stirring well.
Close and lock the lid and turn the steam release handle to Sealing.
Set your Instant Pot to pressure cook on High for 5 minutes.
When the cooking time is done, press Cancel and let stand, covered, until the float valve drops down. Remove the lid. The potatoes should be fork-tender. (If more cooking time is needed, continue pressure cooking on High for 1 minute, then quickly release the pressure.) Discard bay leaves.
Using an immersion blender, purée soup until smooth.
Set your Instant Pot to sauté on Less. Stir in cream and season to taste with salt and pepper; cook, stirring often, for 2 to 3 minutes or until heated through.
Serve garnished with chives and bacon, if using.
Leeks should be carefully washed before use, as they can be very sandy in between their layers. Pat dry with a paper towel after washing.
In step 4, instead of using an immersion blender, you can transfer the soup, in batches, to a countertop blender. Be very careful when transferring soup, as it is very hot. Do not fill your blender more than halfway, to prevent hot soup from spewing out the top. After puréeing, return soup to the cooker.
The soup can be stored in airtight containers in the refrigerator for up to 1 week or in the freezer for up to 3 months. Thaw in the refrigerator or defrost in the microwave. Reheat in a saucepan over medium heat, stirring occasionally, until warmed through.
For freezer storage, measure soup into serving-size portions and label the containers.