Add oil, onions, carrots and celery to a large soup pot over medium heat. Cook, stirring occasionally, until the onions are tender. About 7 minutes.
2 Tablespoons Olive Oil, 1 Cup Yellow Onion, 1 Cup Carrots, ½ Cup Celery
Add the garlic and cook 1 minute, stirring continuously.
3 cloves Garlic
Add the potatoes, broth, salt, pepper, paprika, mustard and thyme. Stir well. Bring to a simmer and cover. Cook for 20 minutes or until the potatoes are fork tender.
1 teaspoon Salt, ½ teaspoon Black Pepper, ½ teaspoon Paprika, ½ teaspoon Dry Mustard, 1 pinch Thyme, 3 Cups Potatoes, 3 Cups Gluten Free Chicken Broth
Use an immersion blender to puree the potatoes. If you like potato chunks, then only puree half of the vegetables.
Remove from heat and add the milk, lemon juice, nutritional yeast, and sour cream. Stir well until the cream and yeast is dissolved.
1 Cup Non-Dairy Milk, 1 Tablespoon Lemon Juice, ¼ Cup Nutritional Yeast, ½ Cup Vegan Sour Cream
Let the soup sit for about 5 minutes. Salt and pepper to taste. Garnish with bacon pieces, shredded cheese and chives. Serve.
Instant Pot directions
Set the instant pot to saute. Add the oil, onions, and celery to the pot. Cook for 7 minutes, stirring occasionally.
Add the garlic and continue to cook for 1 minute more, stirring continuously.
Cancel saute mode.
Add the carrots, potatoes, broth, salt, pepper, paprika, mustard and thyme to the pot. Place the lid on and set to seal.
Cook on high pressure for 10 minutes and quick release when the time is complete.
Open the lid carefully (it will be very hot). Use an immersion blender to puree half of the vegetables.
Add the milk, nutritional yeast, lemon juice and sour cream and stir them into the soup until they are dissolved.
Let sit for 5 minutes, then salt and pepper to taste. Garnish and serve.
Notes
Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave or batch reheat on the stove top.