The Best Creamy Potato Soup Revision as of Wednesday, 26 June 2024 at 10:57 UTC

I am amazed by how well this first iteration turned out.

Ingredients

For each pound of potatoes,

• 2 cups vegetable broth
• 1 tbsp unsalted butter (healthy option: 1/2 each of olive oil and butter)
• 1 tbsp garlic (yep)
• 2/3 cream (healthy option: coconut milk)
• 1/3 tbsp salt
• 1/3 tbsp pepper
• 1/2 tsp italian seasoning

Prep

Pressure cook diced potatoes¹ with all ingredients for about 10 minutes. Use a blender (this is mine) to purée the mix, adjusting consistency with veggie broth. Stuff face, then refrigerate for another day 💖

Future Work

Try Yukon Gold Potatoes. The color’s not very ‘bright’ which might be due to the skins and the vegetable broth.