Instant Pot Potato Soup
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Instant Pot Potato Soup
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This Instant Pot Potato Soup is made in only minutes from chopping vegetables to the dinner table.
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Ingredients
Ingredients
- 10 russet potatoes peeled and diced, large
- 1 onion diced, small
- 4 C chicken broth
- 4 tbsp butter unsalted, sweet cream
- 3 tsp garlic minced
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 C heavy cream
- 1/3 C sour cream
- 2 tbsp corn starch
- 1 C cheddar cheese shredded, sharp
Instructions
Directions
- Add your diced potatoes, diced onions, chicken broth, seasonings, and butter to your Instant Pot.
- Place the lid on top, lock and set the valve to sealing.
- Set the pressure for 5 minutes
- Do a quick release to release the pressure.
- In a small mixing bowl whisk the heavy cream, sour cream, and the corn starch together.
- Stir into the soup.
- Mix in the sharp cheddar cheese
- Press the saute button and cook the soup (while stirring) until the soup thickens.
- Use an immersion blender to blend the soup to make a smooth and creamier soup.
Nutrition Information
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Calories
333kcal
(17%)
Carbohydrates
7g
(2%)
Protein
7g
(14%)
Fat
31g
(48%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
101mg
(34%)
Sodium
1106mg
(46%)
Potassium
231mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1090IU
(22%)
Vitamin C
13mg
(14%)
Calcium
196mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 1106mg | 46% |
| Potassium | 231mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1090IU | 22% |
| Vitamin C | 13mg | 14% |
| Calcium | 196mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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