Turn on saute mode on the instant pot and add olive oil, onion, garlic and leek.
Cook for a couple of minutes until onion is soft and translucent (but not brown).
Add diced potatoes, veggie broth, salt and pepper (the amount of salt needed will depend on how salted your vegetable stock is).
Close the lid and make sure that the release handle is set to “sealing” position (see step-by-step photos).
Pressure cook on high for 10 minutes (it will take the instant pot about a minute or so to start).
Quick release the steam by pushing the pressure release handle to “venting” using a knife or similar so that the hot steam doesn’t burn your hand.
Once all the steam is released, open the lid.
Use an immersion blender to blend about ½ of the soup – don’t bend too much to make sure that there are some chunks of potatoes left.
Then pour it back to the remaining soup in the instant pot.
Load with toppings of choice and enjoy!
Crispy Mushroom "Bacon" (optional)
Preheat oven to 350°F/ 180°C.
Add all of the sauce ingredients to a medium bowl and mix until well combined.
Add mushrooms and let soak for at least 10 minutes.
Drain all the excess liquid, then transfer the mushrooms pieces to a baking tray lined with parchment paper.
Bake for about 15-20 minutes.
Video
Notes
Stovetop: This recipe can easily be turned into a stovetop recipe. Repeat the same steps but instead of an instant pot, you can use a large pot. Cover with a lid and let simmer on medium heat until potatoes are very soft, stirring occasionally. Cooking time is longer (around 20-25 minutes) and you might need to add more broth along the way.
Blender:Alternatively, you could transfer ½ of the soup to a (high speed) blender or food processor and blend until smooth (make sure that you let the soup cool first).
All nutritional information is based on third-party calculations and should be considered estimates.
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