Instructions

1. Set the Instant Pot to saute mode. Add the olive oil and saute the leeks for 2 minutes, until starting to soften. Reserve about 1/4 cup of the sauteed leeks if you'd like to use it for garnish. Add the garlic and saute another minute longer, taking care not to burn it.
2. Add the peeled, cut potatoes to the pot along with the thyme, bay leaf, and 3 1/2 cups of vegetable broth. Lock the lid on the pot and set the valve to sealing. Set the pot to manual mode for 5 minutes. When the cooking is done, with your hand covered with a pot holder or towel, quick release the pressure. Carefully remove the lid away from you. The potatoes should be very tender. If they are not, place the lid back on and let them sit for a few minutes until tender. Turn off the pot and carefully remove the bay leaf and any thyme stems.
3. For a thick and chunky soup, use a potato masher to break up the potatoes. For a thinner soup, use an immersion blender to blend, taking care not to splatter the hot soup on yourself. Add the milk, salt, and pepper. Add more vegetable broth as you go to thin to desired consistency. Do NOT over blend the soup or it may get gluey. For this reason I prefer the chunky version.
4. Serve this soup warm and garnish with sliced chives, leeks, and roasted chickpeas or croutons. For extra decadence, a little drizzle of olive or truffle oil makes a big difference. If the soup tastes bland, it needs more salt and pepper.