Directions

1. Set to "sear" and add olive oil.

2. When oil is hot, add onions and sauté until translucent. Add garlic and celery and sauté for a couple of minutes.

3. Add potato, carrots, broth, and ginger, and add sea salt and fresh ground pepper to taste.
4. Close lid and lock. Set to "steam/veggies" and adjust for 8 minutes.
5. When done, quick release until all pressure is released.
6. Open and add half and half.
7. Blend the soup with an immersion blender or ladle into a countertop blender to mix.
8. Season with additional sea salt and ground black pepper to taste. Serve.