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–+ servings
David Murphy

Easy Instant Pot Potato Soup

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
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Prep Time 7 minutes
Cook Time 30 minutes
Additional Time 7 minutes
Total Time 44 minutes
Servings: 8 Servings
Course: Instant Pot
Cuisine: American

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.

Tried this recipe?

Let us know how it was!