Instant Pot Cheesy Potato Soup

Instant Pot Cheesy Potato Soup served with a cheesy garlic biscuit.

Instant Pot Cheesy Potato Soup

www.skinnymerecipes.com
Serves: 8, Serving Size 1 1/2 cups, Calories 145, Fat 5 g, Sat Fat 2 g, Carbs 21 g, Fiber 3 g, Net Carbs 18 g, Sugars 3 g, Protein 5 g, Weight Watchers Points Plus: 4 points, Weight Watchers SmartPoints: 6 points

Ingredients:

• Cooking Spray
• 1 medium onion, chopped
• 1/2 pound carrots, chopped
• 5 garlic cloves, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dry mustard
• 2 sprigs fresh thyme
• 1 1/2 pounds Yukon Gold potatoes. cut into small uniform chunks
• 32 ounces chicken broth (or vegetable broth)
• 3/4 cup half and half
• 1 cup 2% cheddar cheese, grated

Directions:

Coat Instant Pot stainless steel pot with cooking spray and set to Saute / More.

Add onions, carrots and garlic.  Cook until they begin to soften, stirring often, for 7 minutes.

Add potatoes, salt, pepper, garlic powder, paprika, mustard and thyme.

Add in chicken broth (or vegetable broth if making vegetarian version) and half and half.

Set Instant Pot to Manual / High Pressure for 6 minutes.

Add cheese and stir in until melted.

Puree soup in the Instant Pot with an immersion blender (or puree in batches using a regular blender).

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Serve and enjoy.

Instant Pot Cheesy Potato Soup

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Donna Anthony

Serves: 8

Ingredients

• Cooking Spray
• 1 medium onion, chopped
• ½ pound carrots, chopped
• 5 garlic cloves, chopped
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon dry mustard
• 2 sprigs fresh thyme
• 1½ pounds Yukon Gold potatoes. cut into small uniform chunks
• 32 ounces chicken broth (or vegetable broth)
• ¾ cup half and half
• 1 cup 2% cheddar cheese, grated

Directions

1. Coat Instant Pot stainless steel pot with cooking spray and set to Saute / More.
2. Add onions, carrots and garlic.  Cook until they begin to soften, stirring often, for 7 minutes.
3. Add potatoes, salt, pepper, garlic powder, paprika, mustard and thyme.
4. Add in chicken broth (or vegetable broth if making vegetarian version) and half and half.
5. Set Instant Pot to Manual / High Pressure for 6 minutes.
6. Add cheese and stir in until melted.
7. Puree soup in the Instant Pot with an immersion blender (or puree in batches using a regular blender).
8. Serve and enjoy.

Nutrition Information

Serving size: 1½ cups Calories: 145 Carbohydrates: 21 Fiber: 3 Net Carbs: 18 Sugars: 3 Protein: 5 Fat: 5 Saturated Fat: 2 Weight Watchers Points Plus: 4 Weight Watchers SmartPoints: 6

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