“Cheesy” Vegan Pressure Cooker Mashed Potato Soup

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.

Mega Beta Carotene Soup

This is pretty similar to my pumpkin coconut curry soup, so I was going to skip posting it, but for posterity, and as an indicator of the flexibility of that recipe, here it is! Last night, this started because I had 1 cup of leftover pumpkin and several large sweet potatoes that had been roasted a few days ago. As I pondered them, I noticed a butternut squash on the counter and was off to the races!

1 butternut squash
3 large sweet potatoes
1 cup pureed pumpkin (you can leave this out)
4 cloves garlic minced
1 medium onion diced
2 T olive oil
5-7 cups faux or real chicken broth
1 can coconut milk
2-3 T curry powder
1 T red pepper
Salt to taste

Bake sweet potatoes and squash whole (slice a few holes in the squash) until soft. Saute the onions and garlic in the oil until translucent. Scoop the meat from the potatoes and squash into your pan with the onion and garlic mixture. Add the pumpkin, broth, and seasonings. Using a stick blender, puree the soup mixture. Allow to simmer over a low/medium heat 15 minutes. Add coconut milk. Here you can put in additional broth if needed. Heat another 5 minutes to let it warm through.

Serve alone or with a dollop of sour cream (real or vegan).

Pumpkin Sweet Potato Coconut Curry Soup – A “Recipe”

So, I have no pictures of the finished dish, which is a bummer because this soup is pretty and when you swirl the coconut milk in, it’s especially gorgeous. But, I didn’t know for sure if it would come out, because I was faking it from leftover items.


1 large sweet onion, diced
3 large sweet potatoes, baked in foil until softening
1 1/2 cups pumpkin puree (I used canned, because it’s what I had – if you use fresh you may want more)
1 can coconut milk
6-8 cups vegetable broth or faux chicken broth
3 T curry powder
1-3 T of red pepper flakes, depending on the level of heat you like
3 T olive oil
Sea salt to taste


Cook onions in olive oil over medium temp until soft. Skin potatoes and add. Add pumpkin. Mash with a spoon or masher. Add 3 cups broth and continue to mash and mix. Add seasoning. Now begin to use the remaining broth gradually to thin the soup to just a bit thicker than you want it. Once you get it there, let it simmer for a bit over a medium-low flame. About 5 minutes before serving, add coconut milk and mix in.