Using the sauté function, add olive oil, sliced leeks and salt and sauté until soft. Add the crushed garlic; sauté for 30 seconds and then turn off the sauté function. Allow to cool for 2 minutes.

Add in all remaining ingredients. Place lid on top and lock into place. Be sure to close to your pressure vent. Set to high pressure and cook for 11 minutes. 

Once your IP is done, do a quick pressure release. Pull out your immersion blender, and blend the soup mixture until almost all the lumps of the potatoes have been mixed with the leeks. This creates a yummy creamy texture (as shown in photos). This should take you about 2-3 minutes. 

Serve with parsley on top and enjoy!