• Start the instant pot on SAUTE mode for 5 minutes.
• Add bay leaf, garlic and saute for 15 - 20 sec.
• Then add the diced leek followed by potatoes.
• Add the spices and broth.
• Deglaze the pot before closing the lid.
• Close the lid. Cancel the SAUTE mode.
• SEAL the pressure valve.
• Start the instant pot on PRESSURE COOK mode for 5 minutes.
• Once it beeps, let it be on natural pressure release for 5 minutes.
• Then quick release the rest. Remove the lid.
• Add coconut cream or coconut milk and blend it using a hand blender or regular blender.
• Garnish with fresh herbs or chives. Serve hot.

Stovetop Method

• Heat oil in a Dutch oven or heavy bottom pan.
• Add garlic minced and saute for a few seconds.
• Add chopped leek and saute for a minute.
• Then add diced potatoes followed by the spices, herbs.
• Add vegetable broth. Simmer till potatoes are cooked well.
• Once cooked, remove the bay leaf and blend the rest into a puree.
• Add chopped fresh cilantro leaves or any herbs of choice.