Delia's Leek and Potato Soup for Instant Pot

My mother’s favorite recipe, adapted from Delia Online.

Prep time: 20 mins, Cook time: 1h 10mins

Ingredients

- 50g butter
- 1kg (about 3) leeks, diced and washed with outer shell removed
- 250g (1 medium) onion, chopped
- 600g (2 large) potatoes, peeled and diced
- 850ml vegetable stock
- 275ml milk

Set the instant pot to saute, add the butter and wait for it to melt. Then set the pot to slow-cook low for 30 minutes. Stir in the onions, leeks and potatoes and close the lid.

After the slow-cook, add the boiling hot stock and cold milk. Set the pot to saute-low for 8 mins, and cook without the lid. If using cold vegetable stock, saute for 15 mins. The soup should be nearly boiling.

Now set to slow-cook, high for 30 minutes. Blend when completed.