This Instant Pot soup recipe is quick and easy!
If you like loaded baked potatoes you’re going to love this soup.
Plus it’s a lightened up, healthier version.
How I lightened it up:
A lot of baked potato soups have heavy cream in them. I didn’t add any heavy cream.
Instead, I mixed together flour and skim milk. That helped give the soup a creamy taste and thicken it up.
I also left out the butter. As much as I love butter it adds a lot of calories and fat.
Rather than using regular bacon I used center cut bacon.
How to make Instant Pot Baked Potato Soup:
Most things cooked in the Instant Pot are really easy and this soup is no exception.
The first thing I did was peeled and diced the potatoes. Add them to the Instant Pot with 4 cups of chicken broth.
Next, I diced the onion and added it to the Instant Pot.
I chopped up two pieces of bacon and added it to the pot.
Mince two cloves of garlic and add it to the pot as well.
Secure the Instant Pot lid and make sure the valve is set to seal. Press the pressure cook button and set the time to 5 minutes.
Once the time is up do a quick release of pressure.
In a small bowl add the flour. Slowly whisk in the skim milk making sure there are no lumps.
Stir the mixture into the potato soup. Turn the Instant Pot to sauté and cook for 3 minutes while stirring.
Once the soup has thickened it’s ready to eat.
I like to top it with some reduced fat cheddar cheese, green onions and bacon pieces.
What to serve with Instant Pot Baked Potato Soup:
One of the things I love about this soup (besides it being delicious) is how filling it is.
If I’m having it for dinner I like to pair it with something else.
These are some of my go-to favorites:
- Ham and cheese sandwich
- A low point salad
- Pretzel rolls
- Dinner rolls
- Baked chicken
Click here to view your WW Personal Points and track it on your app.
Have you seen my new cookbook? The Ultimate Weekly Meal Plan includes 12 weeks of meal plans with 60 recipes. Each week includes a shopping list to make the recipes for the week. It’s available in paperback and as an ebook.
Here is a small sample:
Yield: 4 servings (each serving is approximately 1.5 cups)
Click here to view your WW Personal Points and track it on your app.
- 2 lbs. russet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 4 cups chicken broth
- 2 cloves garlic, minced
- 2 slices center cut bacon, cut in small pieces
- 1/4 cup all purpose flour
- 1/2 cup skim milk
- Salt and pepper, to taste
- Reduced fat cheddar cheese (shredded, green onions and cooked bacon pieces
-
Add the potatoes, onion, chicken broth, garlic and center cut bacon to the Instant Pot.
-
Secure the lid to the Instant Pot and make sure it's in the locked position. Make sure the lever is set to seal. Press the Pressure Cook button and set the time to 5 minutes.
-
When the time is up do a quick release of pressure. Carefully remove the lid.
-
Add the flour to a small bowl. Slowly whisk in the skim milk making sure there are no lumps.
-
Slowly pour the mixture into the Instant Pot while stirring. Set to sauté and let it cook for 3 minutes, stirring occasionally.
NUTRITION INFORMATION: Serving Size: 1
282 calories, 1 g total fat, 0 g saturated fat, 49 g carbohydrates, 4 g dietary fiber, 4 g total sugars, 13 g proteins, 183 mg sodium (myfitnesspal.com)
Here are some more WW friendly Instant Pot recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
Leave a Reply