On the Saute setting, saute the onion and celery until the onion is tender. Use a small amount of water to keep the vegetables from sticking.

Add in the garlic, and saute for another minute or two.

Add the potatoes, kale, vegetable broth, nutritional yeast, dry parsley, salt, and pepper. Cook on the Manual setting for 5 minutes, with a natural pressure release.

Place two or three cups of the potato soup mixture in a blender with the cashews and non-dairy milk. Blend until smooth. Pour this mixture into the Instant Pot.

In a large stockpot, saute the onions and celery, adding small amounts of water as necessary to keep the vegetable from sticking and to deglaze the pan.

When the onions are soft and translucent, add the garlic and saute for about 2 more minutes, until the garlic is fragrant.

Add in the potatoes, kale, veggie broth, nutritional yeast, dry parsley, salt, and pepper. Bring the mixture to a boil, then reduce the heat to medium low and cook for 15 to 20 minutes, or until the potatoes are tender.

Place two or three cups of the potato soup mixture in a blender with the cashews and non-dairy milk. Blend until smooth. Pour this mixture into the soup pot and stir to combine.