Easy Instant Pot Baked Potato Soup
Ingredients
-
1
teaspoon
olive oil
-
¼
cup
chopped onions
-
2-3
cloves
garlic
-
2½
pounds
russet potatoes
-
1½
cups
low-sodium broth
-
1
teaspoon
Better Than Bouillon Chicken flavor
-
4
oz
cream cheese
-
1
cup
almond milk
-
⅓
cup
parmesan reggiano cheese
-
1
cup
sour cream or plain Greek yogurt
-
¼
cup
heavy whipping cream
-
to taste
salt and pepper
Instructions
- 1. Turn on the Instant Pot to the sauté function and add olive oil, onions, and garlic; cook until fragrant.
- 2. Add cubed potatoes, broth, and Better Than Bouillon to the pot, stir, and close the lid.
- 3. Cook on high pressure for 10 minutes and then quick release the steam.
- 4. Mash the potatoes lightly, leaving some chunks.
- 5. Switch to sauté function again, add almond milk, cream cheese, parmesan, yogurt, heavy cream, and season with salt and pepper; stir until cheese melts.
- 6. Serve hot.
Nutrition Facts (estimated)
Servings
8
Calories
265
Total fat
7g
Total carbohydrates
33g
Total protein
15g
Sodium
20mg
Cholesterol
20mg
You might also like