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Contributed by: Kate McGoey-Smith, DipNrsg, MSW, RSW, FM. Cert. ACT/Prosocial Matrix Facilitator.

In a 6 litre Instant Pot add:

-4 cups of no salt veggie broth;
-1/2 tsp onion powder;
-1 tbsp of minced garlic;
-1/2 cup nutritional yeast;
-1/5 tsp dried thyme;
-1/2 tsp white pepper;
-1 whole large diced onion;
-3 medium chopped leaks
(remove roots and thick green parts - chop and rinse well before adding to pot)
-2.5 lbs or 4 cups of Yukon Gold potatoes (skin on or peel) - cubed in 1/2"

Cook on Manual with seal closed for 4 min and then wait for slow release- then using a wand submersible blender - blend leaving some potatoes whole.

Note: Just before cooking add 1 Bay Leaf to top of soup ingredients - make sure to remove before blending please!

Can store in fridge for up to 1 week or freeze up to 3 months - always store in airtight containers.