Creamy Rosemary Potato Soup-Instant Pot
Creamy Potato Soup with Rosemary cooked in Instant Pot is ready in less than 30 minutes. Vegan, gluten free, dairy free
Servings 4 -6 servings
Calories 284kcal
Ingredients
- 3 russet potatoes peeled and chopped
- 2 cups green onions
- 5 cloves of garlic
- 1 ½ teaspoon sea salt
- ½ teaspoon black pepper
- 4 cups vegetable broth
- 1 ½ cup of water or sufficient water to cover all ingredients
- 2 sprigs of fresh rosemary or 2 teaspoon of dried rosemary
Instructions
Instant Pot Directions
- Add all ingredients to Instant Pot.
- Cook on high pressure for 5 minutes. QR, quick release pressure when cooking is complete.
- Allow soup to cool briefly.
- Remove all rosemary from stem, and add to soup.
- Using small hand blender, blend soup until it is almost completely smooth.
- Serve with rosemary garnish.
Soup Pot Directions
- Add all ingredients to large soup pot.
- Bring to boil.
- Reduce heat, and cook on medium low for 45 minutes, or until potatoes and onions are tender.
- Allow soup to cool briefly.
- Remove all rosemary from stem, and add to soup.
- Using small hand blender, blend soup until it is almost completely smooth.
- Serve with rosemary garnish.
