Cut off the roots and green stems of the leek. Quarter the leek lengthwise and cut into thin slices. Rinse and drain chopped leeks.
2 medium size leeks
Wash, peel and cube the potatoes.
3 medium Russet potatoes
Press the Saute button on your instant pot. Add olive olive. Once hot, add leeks and cook stirring often until soft and fragrant. Add chopped garlic and sage. Cook for another minute.
2 medium size leeks, 2 tablespoons olive oil, 1 diced garlic clove, 1 Tablespoon chopped fresh sage (about 7 leaves)
Add water, "Better the Bouillon" and potatoes. Set pressure cooker on high, and timer for 10 minutes. When the cooking cycle is over, do a quick release by manually opening the valve. Be careful, the steam is very hot.
3 cups water, 1 teaspoon "better than bouillon" vegetable base
Carefully open the lid and add coconut milk.
¼ cup full fat plain coconut milk
Using immersion blender, blend until silky smooth. Taste and add some salt if needed. Enjoy hot with some chives and black pepper on top.