Fall Potato Broccoli Soup
2 Yukon gold potatoes
1/2 large onion, diced
2-3 cups cauliflower florets
3 cups low sodium chicken OR veggie broth
2 stalks celery
2 cups broccoli florets
1/4 cup sour cream
1 tbsp minced garlic
1 cup unsweetened almond milk
1/4 cup organic cream cheese
1 cup frozen organic peas
1/4 cup parmesan cheese
Salk, pepper, Italian seasoning
Place potatoes, broth, cauliflower, celery, and seasonings in the InstantPot on pressure cook.
When done, let it gradually release pressure.
Use an immersion blender or hand mixer to blend.
Add all other ingredients and slow cook for 1-2 hours.
TIP: Add desired toppings as desired – avocado, diced bacon, shredded cheese, diced jalapeño, hot sauce, cilantro, roasted pumpkin seeds…