{CREAMY POTATO SOUP}

This is Mom's recipe.

4 large potatoes, diced

3 large carrots, diced

3 celery stalks, chopped

1 large onion, chopped

1 T. vegetable bullion

1 t. fridge garlic (1 clove)

1/2 t. salt

1/4 t. pepper

4 c. water

• Combine above ingredients in large pot and simmer until vegetables are tender.

9 oz. soft tofu

1 T. lemon juice

1 c. soymilk

1 T. butter buds*

• Blend above ingredients with 3 ladles (2 to 3 cups) of the cooked vegetables and water.

• Stir blended cream sauce into soup.

*I haven't been able to find truly vegan butter buds, so I use 1/4 c. nutritional yeast instead.

Pressure Cooker Instructions:
Cook first group of ingredients on low pressure for 1 minute, quick release.  Add cream mixture.