"this creamy potato soup is perfect for colder days! Its full of flavor, filling and super simple to make in your Instant Pot too!"
Creamy Instant Pot Vegan Potato Soup
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Prep time: 10mins
Cook time: 20mins
Serves or Makes: 6
Recipe Card
ingredients
- 3 tablepoons olive oil
- 2 cups white onion
- 2 ribs celery
- 3 large carrots
- 3 cloves fresh garlic
- 3 teaspoons sea salt
- 1 teaspoons black pepper
- 2 teaspoons dried sage
- 1 teaspoons dried thyme
- 4 tablepoons all purpose flour
- 2 cups unsweetened soy milk
- 2 1/2 cups vegetable broth
- 800 grams potatoes
- 1 bay leaf
Method
Step 1
Press the sauté function on your Instant Pot and allow to heat for a minute or two. Add the olive oil and allow to heat before adding the onions, celery and carrots. Mix and sauté until the vegetables are tender, about 5 minutes. Add the garlic and sauté for another minute.
Step 2
Add salt, pepper, sage, thyme and flour and mix well for 1 minute until fragrant. While mixing, pour in the soy milk and the vegetable broth. Mix well to avoid any lumps. Add the potatoes and bay leaf and stir well.
Step 3
Close the Instant Pot and cook on high pressure for 15 minutes until potatoes are soft and tender. Quick release the pressure and mix the soup. Use an immersion blender to blend the soup to your desired consistency. You can leave some potato chunks in the soup or blend until completely smooth. Taste and adjust the flavours the soup, adding more salt and pepper if needed.
Step 4
Serve the soup garnished with crispy potatoes, freshly chopped green onions and a sprinkle of black pepper.