Thursday, February 06, 2014

Hearty Potato Soup (Instant Pot/Vegan)

Another one I found on  the Instant Pot site. Forgot to take a photo.....


  • 1 onion, diced
  • 1 t minced garlic - (used WAY more)
  • 1/2 teaspoon olive oil
  • 4 cup low sodium chicken broth
  • 2 1/2 lbs potatoes, peeled and chopped into 1 inch cubes
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 1 Tablespoon dried parsley
  • a dash of dried red pepper flakes
  • 1 teaspoon dried Italian Seasoning
  • 1/2 teaspoon paprika
  • 1 T flax or chia seed (opt - adds nutrition)
  • 2 C non dairy milk - or 12 ounce can of evaporated milk
  • 1 1/2 teaspoons salt (or to taste)
  • black pepper to taste
Garnish with cheese, green onions, "unparmesan cheese"

  1. Press Saute on Instant Pot. Add onion, garlic and olive oil. Stir while sauteing for 3-4 minutes. Do not walk away or this will burn.
  2. Add chicken broth, vegetables and spices/seasonings. Stir. Place lid on pot, press soup button and set minutes to 10. (It takes about 10 to come to pressure and then cooks for 10 minutes.)
  3. When beeps, do a quick pressure release.  Add 2 cups of chicken broth and milk. Insert an immersion blender and run on short bursts until a creamy consistency that you like, but make sure to leave chunks of potatoes. Add salt and pepper to taste, stirring gently to incorporate.
  4. Makes 8 cups of creamy, comforting potato soup. 
Choosing Joy!
©2013 D.R.G.
~Coram Deo~
Living all of life before the face of God...

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