1/2cupthinly sliced leeksprobably 1 large leek or 2 small
1tspminced garlic
1tbspolive oil
2tspItalian seasoning
1/2tspblack pepper
11ozcubed hamtry to get as natural/organic type of ham as you can locate
8ozyukon gold potatoescubed (about two potatoes, 1 1/2 cups medium dice)
3cupschicken stockno msg
1/3cupheavy creamstir in after cooking
2tbspchopped chivestopping
2tbspfresh parsleytopping
2slicesno sugar added baconcooked and crumbled, topping
Instructions
Set Instant Pot to sauté mode. Heat the olive oil and sauté the onion, celery, carrots, garlic, and leeks for 4-5 minutes, until softened.
Turn off sauté mode and stir in the Italian seasoning, pepper, ham, potatoes, and chicken stock.
Cook on high pressure for 15 mins. Manually release the pressure then scoop out about a cup of the soup and blend with the heavy cream until smooth. Stir back into the soup. (Optional. Can also just stir in the heavy cream.)
Top each serving with chives, parsley, and 1 slice of crumbled bacon.