Turn on the instant pot, select sauté and let it hot.
Add in leeks, stir and cook them until they are soft.
Add garlic and cook for 30 seconds, stirring frequently.
Sprinkle flour, stir and cook for 1 minute.
Pour in broth and deglaze.
Add bay leaf, salt, pepper, potatoes and stir.
Close the lid on the instant pot and set the valve to sealing.
Set the instant pot to “Manual” at high pressure for 7 minutes, release the pressure naturally for 15 minutes.
Open the lid of the instant pot and stir the soup.
Remove bay leaf and using an immersion blender puree it.
Stir in heavy cream and serve hot.