• Begin by peeling and finely dicing about 5-6 carrots. You can also cut them into coins.
• Chop a few celery ribs until you have 1 cups worth.
• Peel and chop yukon potatoes into roughly 1-inch pieces.
• Peel and finely dice half of a large yellow onion, and mince about 3 cloves of garlic.

Stovetop Instructions

• Heat a large non-stick pan over medium heat and melt 4 tablespoons of vegan butter.
• Once melted, add the diced onion, carrot, and celery. Stir to combine.
• Once the onion is almost translucent, add the minced garlic and sauté.
• Next, add the flour and immediately stir to combine. Cook and continue to stir until the flour becomes lightly golden.
• Add the almond milk and mix into the flour and vegetables until it becomes a thick, creamy sauce.
• Then, add the vegetable broth and combine thoroughly. (Reduce amount of broth by 1 cup if you want a thicker soup).
• Add chopped potatoes, and bring the pot to a simmer.
• Simmer for about 45 minutes to 1 hour, or until the potatoes are cooked through and the soup has reduced to your desired thickness.
• Stir in the frozen peas while the soup is still hot.
• OPTIONAL: Stir in 3 tablespoons of non-dairy heavy whipping cream.
• Season with salt and pepper.
• Serve hot and enjoy!

Instant Pot Instructions

• Turn the Instant Pot on to the sauté function and allow it to heat up.
• Add the vegan butter and wait until it is melted.
• Once melted, add the diced onion, carrot, and celery. Stir to combine.
• Once the onion is almost translucent, add the minced garlic and sauté.
• Add the potatoes, then the vegetable broth and stir to combine.
• Turn off the sauté function.
• Close the lid, set the valve to sealing, and pressure cook on HIGH for 8 minutes. It will take 3-5 minutes for the pot to come to pressure.
• Once the 8 minutes are up, press CANCEL and let the pot sit undisturbed for 10 minutes (also known as Natural Pressure Release).
• While the Instant Pot is pressure cooking, whisk together the almond milk and flour in a separate bowl or measuring cup. Mix until there are no remaining clumps.
• After the 10 minute natural pressure release, turn the pressure valve to venting and release any remaining pressure. Remove the lid.
• Stir the soup, then set the Instant Pot to sauté once again.
• Mix in the frozen peas at this step.
• Pour in the milk and flour mixture and immediately stir to combine.
• This should significantly thicken the soup, but go ahead and stir in the plant-based heavy cream if you need more creaminess.
• Season with salt and pepper, serve hot, and enjoy!