To prepare the leek, cut the top of the leek leaves away just below where the leave are light green and the stalk resembles a trunk. Also remove the end of the stalk where the leek hairs are. 

Once you have removed the excess leek, cut the trunk in half long ways and rinse with water. Leeks are grown in sandy soil and can be very gritty. 

Next place the half sliced trunks down and slice into then half-moons. Place chopped leeks in a salad spinner to wash and rinse.

You can soak in cold water to allow grit to fall to the bottom of the bowl if you don’t have a salad spinner. 

Turn the Instant Pot onto Saute mode. Place the butter (or olive oil) into the bottom of the pot. Once the butter has melted, add the leeks and carrots.

Keep the sauté function on and cook the vegetables for 5 minutes. 

Peel and cut potatoes into 1” cubes.

Add garlic, bay leaf and spices to your Instant Pot. Add the chicken broth, soy sauce and half and half. Add the diced potatoes and submerge them. 

Seal the Instant Pot lid and close the pressure valve. Pressure cook on high pressure for 20 minutes.

Manually release pressure, once the Instant Pot soup has cooked using the quick release method.

Add your Instant Pot potato leek soup to a blender, and blend until smooth and creamy. Add yogurt and stir.

Let your it cool and serve soup in bowls. Garnish your Instant pot potato and leek soup with croutons, green onion and fresh thyme.