2lbsof Yukon Gold potatoesskins left on, chopped into bite-sized pieces
1medium onionpeeled and chopped into bite-sized pieces
2large carrotspeels left on, chopped into bite-sized pieces
2stalks of celerychopped into bite-sized pieces
2garlic cloveschopped into thirds
1tsalt
1/4tdried thyme
1tdried parsley
1/8tblack pepper
3cupslow-sodium vegetable broth
1cupunsweetened soy milk with
1/4cupnutritional yeast flakes whisked into 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.