Mexican Baked Potato Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 1 teaspoon cumin
- 1 large onion diced
- 4 cups vegetable broth
- 1/4 easpoon garlic powder
- 1/4 easpoon oregano
- 4 – 5 cloves garlic diced
- as much jalapeno (seeded!) as you want diced (i had probably 1/8th a cup)
- 4 cups of potatoes diced
- 1/2 up of salsa of choice (i used kirkland brand salsa)
- green onions to taste
- 1/2 up nutritional yeast (or to taste)
- black pepper and/or white pepper to taste
- tofutti better than sour cream to taste or optional
- Carbohydrate 38.64852 g
- Cholesterol 0 mg
- Fat 0.513835 g
- Fiber 4.8702501335144 g
- Protein 3.267005 g
- Saturated Fat 0.1337175 g
- Serving Size 1 1 recipe (1221g)
- Sodium 2212.564 mg
- Sugar 33.7782698664856 g
- Trans Fat 0.114268 g
- Calories 163 calories
Turn the “Sautee†feature on the instant pot. Once warm, add the onion, garlic and jalapenos – stirring frequently until brown. Once brown, click “Cancel†to turn off the sautee feature. Add the potatoes, vegetable broth, salsa, cumin, oregano and garlic powder – stir well. Close the lid and put it on “Sealedâ€. Click the “manual†button and reduce the time to 10 minutes. When it finishes cooking, allow the pressure to come down naturally. After 20 minutes you can release any remaining pressure and open the lid carefully – away from you. Now make a decision – do you want the soup chunky or creamy? I went with creamy. If you want it chunky, stop now and stir in the green onions, nutritional yeast and pepper. Top each serving with Tofutti, if desired. If you want it creamy (#teamCreamyForTheWin) (#ExceptIfWe’reTalkingAboutPeanutButter) .. keep reading Carefully (it’s hot!) transfer the soup to a blender. I had to do mine in 2 batches. Add the nutritional yeast and then pepper to the blender (but not the green onions). Blend until smooth. Stir in the green onions. Top each serving with Tofutti, if desired. Store in the refrigerator (of course) once cooled completely.
