Special Collection Recipe | Instant Pot® Vegan Potato Soup

Just because you choose a vegan diet, doesn't mean food has to be bland. This soup cooks in an Instant Pot®, and is tasty even for those who have a normal diet.

Ingredients

• 1 tablespoon olive oil
• ⅓ cup chopped shallots
• 5 cloves garlic, minced
• 1 ½ cups vegetable broth
• 3 ½ cups chopped potatoes
• 1 ¾ cups cashew milk
• 2 tablespoons flour
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1/3 cup vegan French onion dip (such as Kite Hill®)
• 2 ounces vegan soy cheddar cheese
• 2 tablespoons minced fresh chives

Cooking Directions

1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until hot. Add shallots and garlic and saute for 1 minute. Pour in vegetable broth and add potatoes. Cancel Saute mode. Close and lock the lid.
2. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
3. Release pressure using the natural-release method according to manufacturer's instructions, about 8 minutes. Unlock and remove the lid.
4. Meanwhile, stir together cashew beverage and flour in a small microwave-safe bowl until no lumps remain. Microwave for 1 minute, stirring after 30 seconds. Stir into potato mixture. Use a potato masher to mash potatoes down to your preferred thickness. Season with salt and pepper.
5. Mix in vegan French onion dip and stir until well combined. Ladle soup into 4 bowls and top with vegan Cheddar cheese and chives.

Nutrition Facts

• calories340.5
• carbohydrateContent35.8 g
• fatContent18.8 g
• fiberContent3.7 g
• proteinContent7.2 g
• saturatedFatContent0.5 g
• sodiumContent920.2 mg
• sugarContent2.7 g