Creamy Vegan Potato Soup
Serves 4
5 mins prep
30 mins cook
35 mins total
This creamy Potato Soup can be made in the Instant Pot or on the stovetop for ease and convenience! Make it vegan or vegetarian. Naturally gluten-free. This delicious recipe can also be found in my cookbook The Vegetarian Family Cookbook.
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Stovetop Instructions
In a large pot over medium heat, combine the oil, onion, and garlic. Sauté for 5 minutes.
Add the celery, carrot, potatoes, vegetable broth, thyme, garlic powder, and pepper. Turn the heat to high and bring to a boil, then cover and reduce the heat to medium-low. Simmer for 25 minutes or until the potatoes are fork-tender.
Stir in the coconut milk, and add salt to taste. Optionally, you can blend the soup with an immersion blender for a smoother consistency.
Garnish with sliced scallions before serving.
Instant Pot Electric Pressure Cooker Instructions
Use the sauté function to sauté the oil, onion, and garlic for 5 minutes.
Stir in the remaining ingredients aside from coconut milk and salt.
Set the pressure cooker to manual high pressure for 11 minutes.
Quick release pressure, stir in the coconut milk, and salt to taste. Optionally garnish with scallions before serving.
