Potato-Leek Soup

Ingredients:

2 Tbls Kerry Gold butter or Ghee
3 Leeks sliced
2 Stalks Celery Diced
3 Cloves Garlic Minced
4 Russet Potatoes Peeled & Cubed
3 Cups Broth, homemade is the best flavor
1 Cup Almond or Coconut Milk Plain, Unsweetened
1.5 tsp Salt
1/4 tsp Ground Pepper
1/8 tsp Pepper Flakes
4 Strips Bacon
3 Tbls Chives

Directions:

Stovetop

Cook bacon in a skillet until crisp, then crumble and set aside

Heat a large soup pot over medium/low heat and add ghee or butter.
Add in the leeks and celery and cook until tender and translucent, stirring occasionally to keep from burning or sticking to the bottom of the pot.
Add in garlic and cook an additional minute while stirring.
Add in the potatoes and broth, bring to a boil and then reduce to a simmer. Cook until the potatoes are very tender.
Turn off the heat, add in salt, pepper and pepper flakes.
Use an immersion blender to puree the soup in the pot or blend in batches in a blender.
Stir in milk one 1/2 cup at a time until desired consistency is reached
Serve with crumbled bacon and chives.

Instant Pot

Cut up bacon and turn the instant pot to saute mode. Cook the bacon until crisp and use slotted spoon to remove and set aside. (if there is a lot of fat drain the fat). Keep Instant Pot on saute mode and add in the butter. Let the butter melt and then add in the leeks, celery, and garlic.
Let saute for 2-3 minutes.

Add in the potatoes, broth, 1/2 cup milk, and seasonings and then seal the lid and steam valve. Hit the manual pressure button and time it for 5 minutes.

When done, release the steam and then use immersion blender to puree the soup or blend in a blender (leave room for steam to escape) add remaining 1/2 cup of milk if desired and top with cooked crispy bacon and chives.