INSTANT MASHED POTATO SOUP RECIPES

Name: Instant Mashed Potato Soup
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 1 green onion, chopped; 1 garlic clove, minced; 2 tablespoons butter; 4 cups milk; 1 1/3 cups instant mashed potatoes; 1 1/2 teaspoons salt; 1/8 teaspoon pepper

INSTANT MASHED POTATO SOUP RECIPE - FOOD.COM

Instant Mashed Potato Soup Recipe - Food.com image

Make and share this Instant Mashed Potato Soup recipe from Food.com.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 green onion, chopped
1 garlic clove, minced
2 tablespoons butter
4 cups milk
1 1/3 cups instant mashed potatoes
1 1/2 teaspoons salt
1/8 teaspoon pepper

Steps:

In a saucepan, saute the green onion & garlic in butter over medium low heat.
Add milk, salt, pepper and instant potato flakes.
Heat to almost boiling, stirring constantly.
Remove from heat.
Garnish with shredded cheese.

Nutrition Facts : Calories 266.2, FatContent 14.8, SaturatedFatContent 9.2, CholesterolContent 49.4, SodiumContent 1050.4, CarbohydrateContent 24.9, FiberContent 1.2, SugarContent 0.7, ProteinContent 9.5

LOADED BAKED POTATO SOUP – INSTANT POT RECIPES

Loaded Baked Potato Soup – Instant Pot Recipes image

This creamy soup is ready in less time than it takes to bake a potato. Easy, cheesy, beautiful.

Provided by Party In An Instant Pot Cookbook

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tbsp butter
1 large onion (chopped)
2 garlic cloves (minced)
1 tsp fresh thyme leaves (chopped)
6 large russet potatoes (peeled and diced)
4 cup low-sodium chicken broth
1 cup whole milk (plus 2 tablespoons, divided)
2 tbsp cornstarch
1/2 cup heavy cream
kosher salt
freshly ground black pepper
shredded cheddar (for serving)
Chopped cooked bacon (for serving)
Freshly chopped chives (for serving)

Steps:

Set Instant Pot to Sauté, and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute.
Add potatoes and broth, and secure lid. Set to Pressure Cook/Manual on High for 8 minutes. Follow manufacturer’s instructions to quick release, then remove lid.
In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry.
Set Instant Pot to Sauté. Pour in slurry, remaining 1 cup of milk, and heavy cream. Let boil about 5 minutes, stirring constantly.
Season with salt and pepper to taste. Garnish with cheddar, bacon, and chives before serving.

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