*For this recipe, use an Instant Pot at least 6 quarts in size.
Set the Instant Pot to Sauté. Add onion, celery, leek, and garlic cloves. Add vegetable broth and stir for 5-6 minutes, or until onion is translucent and soft. Shut off the Instant Pot.
Add water, potatoes, salt, pepper, Spanish paprika, thyme, liquid smoke, soy sauce, butter and almond milk. Close lid and make sure it is set to Sealingâ€. Set to the Soupâ€ function (or Manual/Pressure Cook) for 25 minutes. The Instant Pot will build up pressure and then cook for 25 minutes. After cooking, it will need another 15-20 minutes to release the pressure.
Add nutritional yeast and stir. Using an immersion blender, blend the soup to your desired consistency. OR, you can transfer to a high powered blender and blend until smooth. I recommend doing this in 2 batches depending on the size of your blender.
*Red or baby potatoes work too, but the soup will not be as creamy. Makes about 4 cups soup, or 4 (one-cup) servings.