Prepare the leeks:

1. One of the things that might surprise you about leeks is how dirty they can be. As they grow and push up through the dirt they catch a lot of dirt between the layers of their skins. To start with, cut off the root end and then the dark green parts. Next, cut them in about 1/4-inch thick slices.
2. Place all those slices in a colander and rinse several times until they are all clean.

Stovetop:

1. Use a large pot or Dutch oven and melt the dairy-free butter over medium heat. Add the leeks and cook for 15 minutes, stirring occasionally. It’s okay if they brown a little at the end.
2. Add in the crushed garlic and stir. Then add the potatoes, chicken broth, salt, and pepper. Turn the heat up just a bit to bring to a boil and then lower it back to medium and let simmer for 20 minutes. The potatoes should be tender.
3. You can leave the soup as is or take a potato masher or fork and mash about 1/4 of the potatoes to thicken the soup. It’s good both ways. Serve.

Instant Pot:

1. Select the saute function, add in the dairy-free butter, and melt. Add in the leeks and continue to cook for 8 minutes, stirring occasionally. Stir in the crushed garlic.
2. Add the cubed potatoes, chicken broth, salt, and pepper. Secure the lid, select the manual setting and set it at 8 minutes. After the cooking time is done, do a quick release, and after the steam has been released, remove the lid.
3. You can leave the soup as is or take a potato masher or fork and mash about 1/4th of the potatoes to make it thicker. It’s good both ways. Serve.