Instruction for Baked Potato Soup

• Heat olive oil on sauté mode of Instant Pot for about 5 minutes. Once oil is glistening hot, add the onions and cook for about 10 minutes, stirring occasionally.
• Add the potatoes, cashews, garlic, chicken stock and nutritional yeast; stir to combine.
• Cover and switch Instant Pot to soup/stew mode, making sure vent is closed. Once cycle is complete, either let pressure release naturally or switch the vent open to release it quickly.
• Using an immersion blender (or regular blender), carefully purée the hot soup until completely smooth. Be careful not to over-blend or soup will become gummy. Add the salt and freshly ground black pepper, to taste.
• Serve immediately, garnishing as you wish.

Ingredients of Baked Potato Soup

• 1/4 cup extra-virgin olive oil
• 1 1/2 cups diced yellow or white onion
• 8 cups peeled, diced potato (about 3 large russet potatoes)
• 1 cup raw cashews
• 6 cloves garlic
• 6 cups chicken stock
• 1 tablespoon nutritional yeast
• 1 teaspoon kosher salt
• freshly ground black pepper
• garnishes: chopped green onion, diced tomato, paleo bacon, chipotle-lime cashew cream