Instant Pot Creamy Potato Soup
Servings 4
Equipment
- Pressure Cooker
Ingredients
- 2 lbs of Yukon Gold potatoes skins left on, chopped into bite-sized pieces
- 1 medium onion peeled and chopped into bite-sized pieces
- 2 large carrots peels left on, chopped into bite-sized pieces
- 2 stalks of celery chopped into bite-sized pieces
- 2 garlic cloves chopped into thirds
- 1 t salt
- 1/4 t dried thyme
- 1 t dried parsley
- 1/8 t black pepper
- 3 cups low-sodium vegetable broth
- 1 cup unsweetened soy milk with
- 1/4 cup nutritional yeast flakes whisked in to be added after cooking the soup
Instructions
- Throw all of the ingredients (from the potatoes through the vegetable broth) into the Instant Pot. Cook for 5 minutes on HIGH PRESSURE with QUICK RELEASE. Stir in the soy milk/nutritional yeast flakes mixture. Use a hand blender to blend down the cooked ingredients until mostly smooth. Serve with vegan bacon bits and chopped green onion.