Contributed by: Kate McGoey-Smith, DipNrsg, MSW, RSW, FM. Cert. ACT/Prosocial Matrix Facilitator. In a 6 litre Instant Pot add: Ingredients: -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" Directions: 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.
Contributed by: Kate McGoey-Smith, DipNrsg, MSW, RSW, FM. Cert. ACT/Prosocial Matrix Facilitator. In a 6 litre Instant Pot add: Ingredients: -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" Directions: 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.