Sunday, October 22, 2017

Potato Leek Soup [iPot Recipe]

4 small leeks, white part only, sliced into rings
3 stalks of celery, cut into very small (1/4-inch) pieces
3 cloves of garlic, crushed
1/2 cup water
1/4 t black pepper
4 cups vegetable broth (if using low-sodium or salt-free, add salt to recipe)
5 medium Yukon Gold potatoes, cut into 1-inch chunks
1/3 cup nutritional yeast flakes
salt, to taste
vegan bacon bits, optional
green onions, chopped

In the Instant Pot, add leeks, celery, garlic, and water. Set to saute/more mode and cook for about 5 minutes, stirring every minute or so. Add in the black pepper and veggie broth and bring to a boil (still on saute mode). Let cook another 5 minutes AFTER it begins to boil. Add the potatoes and put the top on the iPot. Set to sealing and cook for 6 minutes on high pressure with QUICK RELEASE. Stir in nutritional yeast flakes and blend smooth with hand blender (or regular blender if you don't have a and blender). Serve with vegan bacon bits and chopped green onions a top.

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