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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Instant Pot Potato Soup (kjk) Recipe

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This recipe for Instant Pot Potato Soup (kjk) is from The Kelshirn's Whole Food Plant Based Meals , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large onion, diced
2 large carrots, diced
2 stalk of celery, diced
3 cloves of garlic, minced

3 cups vegetable broth or water

2 pounds of potatoes, cut into bite sized chunks

1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 cup nutritional yeast
1 cup unsweetened plant milk
Directions:
Directions:
Set the Instant Pot to the sauté setting. Add the diced onion, carrots, and celery and sauté until soft. Add the garlic and continue to sauté for 1 minute until fragrant.

Add the dried parsley, thyme, onion powder, garlic powder and nutritional yeast and mix well into the sauteed vegetables. Add the potatoes and vegetable broth or water. Stir well to combine. Lock the lid, set the valve to seal, and cook on high for 4 minutes. Once done, manually release the pressure.

Open the lid and add the plant milk, stir well.

OPTIONAL: Using an immersion blender, blend a little bit of the soup to create a thicker and creamier soup.

 

 

 

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