Low Point Instant Pot Potato Soup

My Low Point Instant Pot Potato Soup is a creamy, delicious hearty soup that tastes like you simmered it for hours. 

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I don’t know about you, but I really think that the Instant Pot was made for soup. Soup comes out of the Instant Pot with an amazing slow simmered flavor without all the work of cooking all day. As soon as the weather gets cooler, I get my pressure cooker to work and start making batches of soup! 

I love a warm and comforting bowl of potato soup when it’s cold outside. There is nothing better than putting on a pair of warm fuzzy socks and sitting down to a creamy and filling bowl of cheesy and bacon loaded potato soup. As much as I love full fat cheese & cream, I’ve been trying to find ways to keep the MyWW Points on the lower side. The lower the points, the more I can indulge and try not to stray too far from the path.

I promise that you are going to love this soup recipe. You will be blown away by how simple yet flavorful this Low Point Instant Pot Potato Soup recipe is going to turn out in your Instant Pot.

Frequently Asked Questions About Low Point Instant Pot Potato Soup

What kind of potatoes should I use?

Russet potatoes work best in this soup as they tend to stay a little firmer without becoming mush.  You could also use red potatoes or even gold potatoes. Gold potatoes will make for a milder flavor and smoother soup. Red Potatoes will not result in a soup that is as creamy as a russet potato but they will work just as well.

Can I freeze this Low Point Instant Pot Potato Soup?

I don’t recommend freezing potato soup.  A cream based soup does not freeze well, as you lose the creamy texture. Freezing soups with potatoes can become dry, because potatoes will sponge up moisture, and have a tendency to become grainy when defrosted. 

low point instant pot potato soup with crackers and potatoes on a piece of wood

How do I store leftover Instant Pot Potato Soup

If you have leftover potato soup store it in the fridge for up to five days. Don’t top your leftover soup with your garnish before placing in the fridge.  Cooked bacon, shredded cheese and sliced green onions all store well inside a storage bag or airtight container. 

Can you Cut the Recipe in Half?

Yes, you can! Unless you want to enjoy & share this soup, you can definitely cut it in half with no problem at all. You can reduce the cooking time to 20 minutes, instead of the 30 minutes it calls for.

Instant Pot Soup Button VS Pressure Cooker/Manual Button

We always tend to over look this amazing Soup button that’s on the Instant Pot. The Instant Pot machine is a pretty smart pressure cooker, and each setting has different heating/cooking levels. The Soup button gets to 230°F so your soup won’t “burn.” It knows that you’re no going to be able to stir it, so it doesn’t heat the bottom of the pot as much.

low point instant pot potato soup garnished with green onions on top

Low Point Instant Pot Potato Soup Ingredients & Instructions

  • 8 medium sized Russet potatoes (approx 3 lbs), washed and cut into 1″ pieces/cubes
  • 1 tbsp light butter
  • 1/2 cup celery stalk, diced
  • 1/2 cup shredded carrot
  • 1/2 cup sweet onion, diced
  • 1 teaspoon minced garlic
  • 1 1/2 tbsp fresh thyme
  • 4 cups chicken broth
  • 2 cups low fat (skim) milk
  • 1 cup Fat Free/Low Fat shredded cheddar cheese (divided)
  • 2 stalks green onions, sliced thing (garnishment)
  • 6 pieces cooked turkey bacon, crumbled (garnishment)
  • Sea salt and Pepper to taste

How To Make 

  1. Press Sauté button. Add light butter. Once melted, add onion, garlic, carrots, and celery. Cook for 3-4 minutes, or until veggies are slightly soft.
  2. Add potatoes, broth, and skim milk. Gently scrape bottom to release any type of bits. There shouldn’t be any there, but always best to be safe so you don’t get a burn message.
  3. Place the lid on and set timer to the Soup setting + 30mins.
  4. Once the timer goes off, allow the pressure to release slowly and remove the lid.
  5. Add 1/2 cup of shredded cheese to soup and stir until melted into soup. Use other 1/2 cup for garnishing soup.
  6. Top with the fixings of your desire. (I used green onions, cheese and turkey bacon!)

Cooking Tips

  • To thicken your potato soup add in a cornstarch slurry (2 tablespoons of cornstarch mixed with 2 tablespoons of cold water).
  • Make sure that you cube your potatoes to roughly the same size so that they cook at the same time.
  • Don’t have potatoes on hand? You can use a bag of frozen diced hash brown potatoes instead of fresh potatoes. 
  • If you want a less chunky soup use an immersion blender for a smooth soup.
  • Want to kick the flavor up a notch? Add ¼ teaspoon of red pepper flakes.

How many MyWW Points Does the Soup have?

The points for the soup are based on a 1 1/3 cup serving portion size. If you’re meal planning, then you’ll love have fabulous the points are, and that you’re set for the week!

Easy Instant Pot Potato Soup
Yield: 8 Servings

Easy Instant Pot Potato Soup

Prep Time: 7 minutes
Cook Time: 30 minutes
Additional Time: 7 minutes
Total Time: 44 minutes

This Low Point Instant Pot Potato soup is creamy, delicious, and packed full of amazing flavor!

Here are your MyWW Points for a 1 1/3 cup serving size:

GREEN: 5 BLUE: 5 PURPLE: 3

Ingredients

  • 8 medium sized Russet potatoes (approx 3 lbs), washed and cut into 1" pieces/cubes
  • 1 tbsp light butter
  • 1/2 cup celery stalk, diced
  • 1/2 cup shredded carrot
  • 1/2 cup sweet onion, diced
  • 1 teaspoon minced garlic
  • 1 1/2 tbsp fresh thyme
  • 4 cups chicken broth
  • 2 cups low fat (skim) milk
  • 1 cup Fat Free/Low Fat shredded cheddar cheese (divided)
  • 2 stalks green onions, sliced thing (garnishment)
  • 6 pieces cooked turkey bacon, crumbled (garnishment)
  • Sea salt and Pepper to taste

Instructions

    1. Press Sauté button. Add light butter. Once melted, add onion, garlic, carrots, and celery. Cook for 3-4 minutes, or until veggies are slightly soft.
    2. Add potatoes, broth, and skim milk. Gently scrape bottom to release any type of bits. There shouldn't be any there, but always best to be safe so you don't get a burn message.
    3. Place the lid on and set timer to the Soup setting + 30mins.
    4. Once the timer goes off, allow the pressure to release slowly and remove the lid.
    5. Add 1/2 cup of shredded cheese to soup and stir until melted into soup. Use other 1/2 cup for garnishing soup.
    6. Top with the fixings of your desire. (I used green onions, cheese and turkey bacon!)

Notes

  • If you want your potato soup thickened, you can add in 2 tablespoons of a cornstarch slurry (2 tablespoons of cornstarch mixed with 2 tablespoons of water). Press sauté button and cook until soup has thickened.
  • An additional 7 minutes is included into the cooking time for your Instant Pot to come to pressure.

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More Instant Pot Soup Recipes

I love being able to make delicious Instant Pot Soup recipes. I’m one of those people that can eat soup everyday, and be super happy! Here are a few that I feel that you would enjoy.

Low Point Instant Pot Potato SoupLow Point Instant Pot Potato Soup