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Instant Pot Baked Potato Soup

Yield: 4 servings (each serving is approximately 1.5 cups)
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Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes

Ingredients

  • 2 lbs. russet potatoes, peeled and diced
  • 1 medium yellow onion, diced
  • 4 cups chicken broth (or vegetable 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

Toppings (optional)

  • Reduced fat cheddar cheese (shredded, green onions and cooked bacon pieces

Instructions

  • 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.

Notes

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)