Creamy Vegan Potato Soup

 6 baked potatoes
1 onion, diced
3 tsp garlic powder (or 3 cloves garlic, diced)
3/4 cup dry white beans, cooked (or 1 can white beans)
6 cups water
6 bouillon cubes
1 tsp salt
1/4 tsp pepper
1/2 tsp basil
1/8 tsp thyme
1 cup instant mashed potatoes

Directions:
-Cut potatoes in half lengthwise and scoop out contents with large spoon. Discard skins.
-Blend white beans until smooth with immersion blender (add water if needed to help them blend).
-Sauté onions, garlic, and 1 T water in instant pot (or large skillet over medium heat). 
-Add everything else to the instant pot, cook 8 minutes. Use quick release.