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Name: Instant Pot Loaded Potato Soup
Yield: 6 servings
Ingredients: 2 Tbsp canola oil; 1 medium onion, diced; 4 cloves garlic, minced; 2 lbs russet potatoes, peeled and cut into 1-inch cubes; 1 small head (1 lb.) cauliflower, cut into large florets; 4 cups unsalted chicken broth; 1 cup lowfat milk; ½ tsp. garlic powder; ½ tsp. onion powder; Salt, to taste; Black pepper, to taste; 2 cups shredded cheddar cheese, plus more for topping, if desired; ½ cup plain nonfat Greek yogurt; 3 slices bacon, cooked and crumbled; 3 green onions, sliced

Instant Pot Loaded Potato Soup

This hearty Loaded Potato Soup is inspired by the comforting flavors of the fully loaded baked potato - cheese, bacon, green onions and the tang of sour cream. The Instant Pot gets this meal on the table in just minutes, and the addition of cauliflower means you're sneaking veggies in and no one will ever know!

Calories

440per serving

Servings

6people

Ingredients

2 Tbsp canola oil
1 medium onion, diced
4 cloves garlic, minced
2 lbs russet potatoes, peeled and cut into 1-inch cubes
1 small head (1 lb.) cauliflower, cut into large florets
4 cups unsalted chicken broth
1 cup lowfat milk
½ tsp. garlic powder
½ tsp. onion powder
Salt, to taste
Black pepper, to taste
2 cups shredded cheddar cheese, plus more for topping, if desired
½ cup plain nonfat Greek yogurt
3 slices bacon, cooked and crumbled
3 green onions, sliced

Instructions

Set the Instant Pot to the "Saute" setting. Add oil and allow to heat up. Add onion and cook until soft about 3-4 minutes. Add in garlic and cook stirring frequently, for 1 minute.

Add in potatoes, cauliflower, chicken broth, milk, garlic powder, onion powder, salt and pepper.

Close lid, turn vent to "Sealing", select the "Manual" setting on high pressure and set time to 10 minutes.

Once cycle is complete, allow the pressure to release naturally for 5 minutes. After 5 minutes, use the quick release method to release the remaining pressure.

Open the lid, set the pot to "Saute" and mash potatoes and cauliflower with a potato masher until desired consistency is reached. (An immersion blender can also be used if a smooth consistency is desired.) Stir in Greek yogurt and cheddar cheese until well combined.

Serve garnished with bacon, green onions and additional cheese, if desired.

Instant Pot Loaded Potato Soup

Calories

440per serving

Servings

6people

Ingredients

2 Tbsp canola oil
1 medium onion, diced
4 cloves garlic, minced
2 lbs russet potatoes, peeled and cut into 1-inch cubes
1 small head (1 lb.) cauliflower, cut into large florets
4 cups unsalted chicken broth
1 cup lowfat milk
½ tsp. garlic powder
½ tsp. onion powder
Salt, to taste
Black pepper, to taste
2 cups shredded cheddar cheese, plus more for topping, if desired
½ cup plain nonfat Greek yogurt
3 slices bacon, cooked and crumbled
3 green onions, sliced

Instructions

Set the Instant Pot to the "Saute" setting. Add oil and allow to heat up. Add onion and cook until soft about 3-4 minutes. Add in garlic and cook stirring frequently, for 1 minute.

Add in potatoes, cauliflower, chicken broth, milk, garlic powder, onion powder, salt and pepper.

Close lid, turn vent to "Sealing", select the "Manual" setting on high pressure and set time to 10 minutes.

Once cycle is complete, allow the pressure to release naturally for 5 minutes. After 5 minutes, use the quick release method to release the remaining pressure.

Serve garnished with bacon, green onions and additional cheese, if desired.

All Recipes

Instant Pot Loaded Potato Soup

Ingredients

Instructions

Nutrition

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Instant Pot Loaded Potato Soup

Ingredients

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Nutrition

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