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Creamy Rosemary Potato Soup
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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
Course instantpot, mushroom, Soup
Cuisine American
Keyword potato
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 -6 servings
Calories 284kcal
Author Alkaline Recipes

Ingredients

  • 3 russet potatoes peeled and chopped
  • 2 cups of 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.

Nutrition

Serving: 1g | Calories: 284kcal