Creamy Potato Soup

Warm the olive oil (2 tbsp) in a large pot over medium heat. Add the onion, chopped (1 large) and garlic, minced (4 cloves) and sauté for 2-3 minutes. Now add the carrots, peeled and sliced (3 medium), russet potatoes, peeled and chopped into small chunks (3 pounds), dried thyme (0.5 tsp) and vegetable broth (4 cups). Bring to a boil, then lower heat to a simmer and cook for 15 minutes, until the [russet potatoes] are fork tender. Start 2m timer

Once the [russet potatoes] are tender, pour in the can full fat coconut milk (13.5 ounce) and add the black pepper (0.25 tsp). Use a potato masher to mash some of the soup, or blend some of the soup with a blender or immersion blender until somewhat smooth. I prefer to leave a bit of chunky texture.

Taste, and add more [salt, to taste] as desired. Serve with toppings of choice and enjoy!

Push the sauté feature on the [instant pot]. Add the [olive oil], [chopped onion] and [garlic] and cook, stirring frequently, until the [onion] is translucent, about 2-3 minutes. Start 2m timer

Briefly turn off the [instant pot], and add the [carrots], [russet potatoes], [thyme] and [vegetable broth]. Give it a little stir, then place the lid on, seal and cook on high pressure for 9 minutes. Release pressure manually, using a towel to prevent any burning. Blend or mash as desired and add [coconut milk], [black pepper] and [salt, to taste] to taste. Start 9m timer

Add all of the [ingredients] except the [coconut milk] to the [crock pot] and cook on HIGH for 4 hours or LOW for 8 hours. Once the [russet potatoes] are fork tender, blend the soup with an immersion blender to desired smoothness, then stir in the [coconut milk]. Season with [salt] and serve. Start 240m timer