While sometimes soup seems like a winter food, we like soup and salad dinners all year around. I’ve posted a mashed potato soup recipe before, and this is very similar, with a more cheesy spin.
This soup is pretty thick and rich, so if you like a thinner soup, you may wish to add more broth or soy/rice milk. The recipe serves six, so adjust accordingly.
Cheesy Vegan Mashed Potato Soup
5 lb potatoes peeled and diced
3 stalks celery diced
1 sweet onion diced
3 cups diced carrots
2 T olive oil
7-8 cups vegetable broth
1 cups unsweetened soy/rice milk
4 cloves minced garlic optional
1 cup nutritional yeast flakes
1 T turmeric
Sea salt and pepper to taste
Add olive oil and onion to the bottom of the pressure cooker and sauté on medium heat until the onions begin to carmelize.
Once they have, add the potatoes, celery, and broth.
Place the carrots in a small stainless or glass bowl and place on top of the potatoes. Add several T of water to the carrot bowl. You can also use a pressure cooker steamer basket if you have one, but you may need to reduce the broth some to keep the carrots from floating out, and then add more after.
Close lid and bring to high pressure. Maintain at high pressure for 5 minutes and then remove from heat and allow pressure to dissipate naturally.
Once the pressure has released, remove the lid and take out the bowl of carrots. Be careful, as it will be quite hot.
Using an immersion blender, or mashing by hand,gently mash potatoes to texture desired.
Add cooked carrots, nutritional yeast, soy/rice milk, turmeric, salt, and pepper and stir. Return to stove (without lid) and heat on low, stirring often, for a few moments.
We like it with salad and some bread.