Instant Pot Potato Soup
Ingredients
The soup base
-
2
tablespoons
unsalted butter
-
1
small
yellow onion, diced
-
2
cloves
garlic, minced
-
3
cups
water
-
1
tablespoon
chicken bouillon
-
1 ½
pounds
Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks
-
1
small head
cauliflower, chopped into florets
-
2
teaspoons
spicy brown mustard
-
½
teaspoon
dried thyme
-
½
teaspoon
ground black pepper
The creamy ingredients
-
1
cup
2% plain Greek yogurt
-
½
cup
shredded sharp cheddar cheese
-
¼
cup
grated Parmesan cheese
Toppings
-
to taste
chopped fresh chives
-
to taste
croutons
-
to taste
additional cheese
-
to taste
additional Greek yogurt
Instructions
- Sauté the onion and garlic in melted butter until the onion is translucent.
- Add water and whisk in the bouillon until dissolved.
- Add potatoes, cauliflower, mustard, thyme, and pepper, then seal and cook on high pressure for 10 minutes.
- Release the pressure, carefully open the lid, and purée the soup until smooth.
- Stir in Greek yogurt, cheddar, and Parmesan, and adjust seasoning to taste.
- Serve hot with desired toppings.
Nutrition Facts (estimated)
Servings
4
Calories
351
Total fat
13g
Total carbohydrates
44g
Total protein
18g
Sodium
20mg
Cholesterol
38mg
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