I found this non-vegan loaded baked potato soup recipe by Kelli Foster and decided to veganize it! I hope you enjoy it as much as we did.
Vegan cream cheese (I used PC’s coconut one) - 1/4 of a container
2 medium celery stalks
3 cloves of garlic
4 medium peeled potatoes
1.5 tsp salt
1/4 tsp black pepper
4 cups of vegetable broth
1 cup of coconut milk
2 tbsp corn starch
1/2 cup of cheese (I used Violife shreds)
Optional: 1/2 tsp Better than Chicken Bouillon (vegan)
1 tsp smoked paprika
Vegan bacon bits or vegan bacon slices diced up
Dice and peel your potatoes, chop your celery and garlic.
Turn Instant Pot to sauté and add butter/oil with the celery, garlic, salt & pepper.
Let the celery soften and then add the potatoes, broth and vegan Chicken Bouillon.
Cook on high for 10 minutes.
Release the steam and open the Instant Pot.
Switch Instant Pot to sauté function again.
Whisk the cornstarch into coconut milk and then add to soup mixture.
Add the soup into a blender (or blend with an immersion blender directly).
Add the cream cheese and then blend.
Once blended, add back into the Instant Pot and add paprika on top and stir in.
Turn off the Instant Pot & let soup cool.
Serve and top with vegan cheese, vegan bacon and green onion. Enjoy!