Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
24
High
Nutrition per serving
Calories276.4 kcal (14%)
Total Fat14.4 g (21%)
Carbs33.5 g (13%)
Sugars3.9 g (4%)
Protein5.3 g (11%)
Sodium1230.6 mg (62%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Dice and peel your potatoes, chop your celery and garlic.
Step 2
Turn Instant Pot to sauté and add butter/oil with the celery, garlic, salt & pepper.
Step 3
Let the celery soften and then add the potatoes, broth and vegan Chicken Bouillon.
Step 4
Cook on high for 10 minutes.
Step 5
Release the steam and open the Instant Pot.
Step 6
Switch Instant Pot to sauté function again.
Step 7
Whisk the cornstarch into coconut milk and then add to soup mixture.
Step 8
Add the soup into a blender (or blend with an immersion blender directly).
Step 9
Add the cream cheese and then blend.
Step 10
Once blended, add back into the Instant Pot and add paprika on top and stir in.
Step 11
Turn off the Instant Pot & let soup cool.
Step 12
Serve and top with vegan cheese, vegan bacon and green onion. Enjoy!
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Notes
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Makes leftovers
Under 30 minutes
Easy
