Potato Leek Soup with Kale by Instant Pot Eats

– 1.2-1.4 oz of butter (35-40 g)
– 2 large leeks, sliced roughly (white and pale green parts, about 0.8 lb / 400 g)
– A generous pinch of salt
– 1.3 lb / 600 g white potatoes, peeled and diced into large cubes
– 3 large handfuls of kale leaves (about 3.5 oz. / 100 g)
– 3 cloves garlic, diced roughly
– 1 teaspoon Dijon mustard or yellow
– 1 teaspoon of lemon zest (reserve half for garnish)
– 1/2 teaspoon ground black pepper
– 1.5 Litre vegetable stock (or water + 3 x vegetable stock cube)
– 2.8 oz. / 80 g cheddar cheese, grated
– 1/4 cup cream (half & half, optional)
– Juice of 1/2 lemon + the rest of the lemon zest
– 2 tablespoons fresh chopped parsley
– Chopped fresh parsley
– Extra black pepper

Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min