EASY CROCKPOT LOADED POTATO SOUP RECIPES

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INSTANT POT POTATO SOUP - EASY PRESSURE COOKER RECIPE!



Instant Pot Potato Soup - Easy Pressure Cooker Recipe! image

This Instant Pot Potato Soup Recipe is quick and easy to make with healthy ingredients. This pressure cooker potato soup is thick, creamy, and so good loaded with all of your favorite baked potato toppings!

Provided by Kristine Rosenblatt

Categories     Main Course    Soup

Total Time 36 minutes

Prep Time 15 minutes

Cook Time 6 minutes

Yield 5

Number Of Ingredients 15

1 tablespoon butter
1 cup chopped yellow onion
3 cloves garlic (minced)
2.5 pounds Yukon gold potatoes (cut into 1/2-inch pieces)
2 carrots (sliced)
1/2 teaspoon dried oregano
3/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/4 teaspoon cayenne pepper (optional, for spice)
2.5 cups low sodium vegetable broth (or chicken broth)
1 cup milk (whole milk preferred)
1 tablespoon cornstarch
shredded cheddar cheese
cooked crumbled bacon
sliced green onions or chives

Steps:

  • Press the Saute button on your Instant Pot to turn on saute mode. Add the butter to the pot. When the Instant Pot is hot, add the onion and cook, stirring often, until onion has softened, about 3 minutes.
  • Add the garlic to the pot and press Cancel to turn off the Instant Pot. Stir for 30 seconds.
  • Pour in a little bit of the broth and stir, scraping up any browned bits stuck to the bottom of the Instant Pot. Add the potatoes, carrots, oregano, salt, pepper, cayenne (if using) and remaining broth to the Instant Pot. Stir.
  • Close the Instant Pot lid and turn the steam release valve to the sealing position. Using the Manual/Pressure Cook function, set the cook time to 6 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
  • When the cook time ends, allow the pot to naturally release for 10 minutes by just letting it sit. After the 10 minute natural release, use the handle of a long spoon to carefully turn the steam release valve to the venting position. Once all of the steam escapes and the pin drops down, carefully open the Instant Pot lid.
  • In a small bowl or liquid measuring cup, stir together the 1 cup milk and 1 tablespoon cornstarch. Turn the Instant Pot on saute mode and stir in the milk and cornstarch mixture. Use a potato masher to mash some, but not all, of the potatoes. Let the soup simmer, stirring, until it thickens slightly.
  • Press cancel to turn the Instant Pot off. Serve the soup with toppings, as desired.

Nutrition Facts : ServingSize 1.5 cups, Calories 219 kcal, CarbohydrateContent 39 g, ProteinContent 8 g, FatContent 4 g, SaturatedFatContent 2 g, CholesterolContent 10 mg, SodiumContent 901 mg, FiberContent 6 g, SugarContent 6 g

LIGHTENED UP LOADED BAKED POTATO SOUP - SKINNYTASTE



Lightened Up Loaded Baked Potato Soup - Skinnytaste image

This slimmed down version of a loaded baked potato soup has everything you love about a baked potato – sour cream, cheddar, bacon and chives, at a fraction of the calories!

Provided by Gina

Categories     Dinner    Lunch    Soup

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 5

Number Of Ingredients 9

2 medium russet potatoes (washed and dried)
1 small head of cauliflower   (3 1/2 cups or 16 ounces, stem removed cut into florets)
1 1/2 cups fat free chicken broth
1 1/2 cups 1% reduced-fat milk
salt and freshly cracked black pepper
1/2 cup light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives (divided)
3 slices bacon (cooked and crumbled (you can use turkey bacon if you prefer))

Steps:

  • Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400F for 1 hour or until tender. Cool. Peel potatoes.
  • Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
  • On medium heat, add chicken broth, milk, potatoes and bring to a boil.
  • Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
  • Remove from heat. Ladle 1 cup soup into each bowl.
  • Top each serving with 2 tbsp cheese, remaining chives, and bacon.

Nutrition Facts : ServingSize 1 cup, Calories 200 kcal, CarbohydrateContent 23 g, ProteinContent 14 g, FatContent 7 g, SaturatedFatContent 3 g, CholesterolContent 17 mg, SodiumContent 323 mg, FiberContent 3.5 g, SugarContent 6 g

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INSTANT POT POTATO SOUP - EASY PRESSURE COOKER RECIPE!
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