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 Baked Potato Soup  
 

Recipe of Baked Potato Soup

Posted Date : March 15,2019
Time to make : 20 to 25 Minutes
 
Instruction for Baked Potato Soup
 
  • Heat olive oil on sauté mode of Instant Pot for about 5 minutes. Once oil is glistening hot, add the onions and cook for about 10 minutes, stirring occasionally.
  • Add the potatoes, cashews, garlic, chicken stock and nutritional yeast; stir to combine.
  • Cover and switch Instant Pot to soup/stew mode, making sure vent is closed. Once cycle is complete, either let pressure release naturally or switch the vent open to release it quickly.
  • Using an immersion blender (or regular blender), carefully purée the hot soup until completely smooth. Be careful not to over-blend or soup will become gummy. Add the salt and freshly ground black pepper, to taste.
  • Serve immediately, garnishing as you wish.
 
Ingredients of Baked Potato Soup
 
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 cups diced yellow or white onion
  • 8 cups peeled, diced potato (about 3 large russet potatoes)
  • 1 cup raw cashews
  • 6 cloves garlic
  • 6 cups chicken stock
  • 1 tablespoon nutritional yeast
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • garnishes: chopped green onion, diced tomato, paleo bacon, chipotle-lime cashew cream
 
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