Instant Pot Potato Soup

To Make in Instant Pot:

1. Press the sauté button on the Instant Pot and add the oil.
2. When oil is hot, add the leeks and sauté for about 5 minutes, until soft.
3. Add the potatoes and cook for a couple of minutes, then mix in vegetable stock, nutmeg, salt and pepper.
4. Place the lid on the Instant Pot, turn the valve to the sealing position, and set to manual pressure / high pressure for 10 minutes.
5. When done, allow for a natural pressure release.
6. Add the almond milk and blend the soup using an immersion blender, or pour the soup into a stand blender and purée until smooth.
7. Add additonal salt and pepper to taste, if needed, then serve and enjoy.

To Make in Slow Cooker:

1. Add the leeks, potatoes, stock, and spices into a slow cooker.
2. Cover and cook on high for 3-4 hours or low for 7- 8 hours.
3. When done, purée with an immersion blender or mash with a potato masher if you want a chunkier soup.
4. Mix in the almond milk, then serve with desired toppings.