Vegan Potato Soup for the Instant Pot

• INgredients

• 2 lbs russet potatoes – about 8 medium
• 3 cups low sodium vegetable broth
• 2 large carrots, peeled and sliced
• 1 stalk of celery, chopped
• 2 cloves of garlic, minced
• 1 teaspoon dried parsley  (or just use some italian seasoning)
• 1/2 teaspoon dried thyme (or just use some italian seasoning)
• Pinch of salt & pepper
• 1/2 teaspoon onion powder
• 1 cup unsweetened almond milk (or unsweetened plant milk of choice)
• 2 tablespoons corn starch

     INSTRUCTIONS

1. Slice and cut potatoes into 1-2″ chunks and place in the Instant Pot. (I keep the peels on.)
2. Add the veggie broth, carrots, celery, salt, garlic, parsley, thyme, onion powder, and pepper to the Instant Pot with the potatoes. Lock the lid, set the valve to seal, and set the Instant Pot to cook on Manual High Pressure for 4 minutes. Once the soup is finished cooking do a “quick release” and removed the lid.
3. Whisk the unsweetened almond milk and corn starch together and stir into the potato soup until the soup thickens. 
4. Salt and pepper to taste and serve! I top it with cheese and snipped scallion bits.