2 celery stalks diced
5 cloves garlic. minced
8 cups diced potatoes
2 cups chopped kale
3 ½ cups veggie broth
⅔ cup nutritional yeast
2 teaspoons dry parsley
1 teaspoon salt
¼ teaspoon pepper
1 cups non-dairy milk
2 tablespoons of dairy free butter
1. On the Saute setting, saute the butter and celery until tender.
2. Add in the garlic, and saute for another minute or two.
3. Add the potatoes, kale, vegetable broth, nutritional yeast, dry parsley, salt, and pepper. Cook on the Manual setting for 5 minutes, with a natural pressure release.
2. Place two or three cups of the potato soup mixture in a blender with the non-dairy milk. Blend until smooth. Pour this mixture into the Instant Pot.
(Note: I like to add some chopped spinach and red pepper sometimes to mix it up.)
by: Breeann Barnes