BLE: Ugly Delicious Potatoes

 Had to jump on to write down what went into the Instant Pot because the resulting stoup was so amazing.

• 3     Large onions, one each Vidalia, red, and yellow rough chopped
• 1    small bunch chopped kale

Cook on sauté in 1T of avocado oil and 2T of butter plus a healthy shake of Montreal Steak Seasoning. Stir occasionally while prepping the rest of the veggies.

Wash and rough chop

• 5    Large Gold potatoes, (bigger than my fist large)
• 6    Medium brussels sprouts
• 1    Small fennel bulb
• 1    Really Large carrot, peeled
• 1    Big handful of baby carrots

Add rest of the veggies to the Instant Pot and stir with onion mixture. Add 1C of unsweetened Almond Milk and another 2T of butter. Seal and cook on high 40 minutes; rapid release. We used the immersion blender to whip everything together, which resulted in a thick, rich, complex potato soup. A little sweet, a tiny bit spicy, olive green in colour and totally delicious.

This is not Bright Line compliant because it's blended and there was no chewing involved. But for a healthy dose of veg (14 oz) in a big bowl of comfort it is absolutely worth it. It was light on fat for the number of servings it made, and I 'm sure some healthier me in the future will omit the oil and butter altogether, but for now it was all good,  Oh, and my protein tonight was pepitas, so a vegetarian meal. Damn the butter.

Break's over, back to work.