To prepare the leek, cut the top of the leek leaves away just below where the leave are light green and stalk resembles a trunk. Also remove the end of the stalk where the leek hairs are.Once you have removed the excess leek, cut the trunk in half long ways and rinse with water. Leeks are grown in sandy soil and are very gritty.
Now place sliced leek trunks down and slice into then half-moons. Place chopped leeks in a salad spinner to wash and rinse. You can soak in cold water to allow grit to fall to the bottom of the bowl if you don’t have a salad spinner.
In the instant pot, place the butter and set to sauté mode. Once butter has melted, add the leeks and carrots. Sauté the vegetables for 5 minutes.
Peel and cut potatoes into 1” cubes. Add the to the Instant Pot.Add garlic and spices to sauté. Then add the broth, soy sauce and half and half.Seal the lid and pressure valve and cook on high pressure for 20 minutes. Manually Release pressure.
Add soup to a blender, and blend until smooth and creamy.
Add yogurt and stir it in.
Let cool and serve.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.