• Rinse the leek thoroughly. Open a few of the outer green leaves and rinse them. It contains dirt so be sure you clean them nicely.
  3 Leek stem
• Cut the white and the light green portion into 1-2 cm lengthwise
• Dice the potatoes in cubes.

Instant Pot Method

• Switch on the Instant Pot on Saute mode for 10 minutes.
• Add Butter to the inner of the Instant Pot.
  4 tablespoon butter
• Once it has melted add the chopped leek. Be careful that the butter should not burn.
  3 Leek stem
• Saute this leek until translucent.
  
• Now add in the diced potatoes.
  2 medium-size Russet / Rooster potato
  
• Add 3 cups of water, salt and give it a nice mix.
  
• Cancel the Saute mode, close the lid of the Instant Pot.
• Pressure cook on high for 5 minutes.
• Once done, let the pressure release naturally.
• Open the lid of the instant pot once the pin has dropped.
• Using an immersion blender, blend it to a smooth consistency.
  
• Add black pepper and saute it for 5 minutes on sautee mode.
• Switch off and serve hot with a garnish of chives and sour cream.

Pressure cooker Method

• Switch on the stove.
• Add butter to the pot of the pressure cooker.
  4 tablespoon butter
• Once it has melted add the chopped leek. Be careful that the butter should not burn.
  3 Leek stem
• Saute this leek until translucent.
• Now add in the diced potatoes and 3 cups of water.
  2 medium-size Russet / Rooster potato, 3 cup Water
• Add salt and give it a nice mix.
  Salt
• Close the lid and pressure cook it for 3 whistles. (Pressure cook as per your pressure cook settings)
• Once done switch off, let the pressure release naturally.
• Open the lid and using an immersion blender, blend it to a smooth consistency.
• Add black pepper and saute it for 5 minutes.
  1 teaspoon Black pepper powder
• Switch off and serve hot with a garnish of chives and sour cream.
  1 teaspoon Chopped Chives, 1 teaspoon Sour Cream

Open Pot Method

• In a heavy bottom pot, add the butter.
  4 tablespoon butter
• Once it has melted add the chopped leek. Be careful that the butter should not burn.
  3 Leek stem
• Saute this leek until translucent.
• Now add in the diced potatoes and 3 cups of water.
  2 medium-size Russet / Rooster potato
• Add salt and give it a nice mix.
• Let this cook on slow to medium stirring in between.
• Once the potatoes are done, blend them to a smooth consistency using an immersion blender
• Add black pepper and saute it for 5 minutes.
  1 teaspoon Black pepper powder
• Switch off and serve hot with a garnish of chives and sour cream.
  1 teaspoon Sour Cream, 1 teaspoon Chopped Chives