iFoodReal · by Olena Osipov★ 5.0 (12)
Instant Pot Potato Soup
NUTRITION · PER SERVING25M COOK
CAL 25%·PRO 37%
CARBS 48G39% OF CAL
6G FIBER37G OTHER6G TOTAL SUGAR
FAT 26G48% OF CAL
9G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thick, creamy potato soup made in an Instant Pot with bacon, cheddar, and fresh herbs. Rich and comforting, ready in 30 minutes as a hearty lunch or dinner.
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View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 pounds (5 medium) russet potatoes (peeled & cubed)
- 1 large onion (finely chopped)
- 3 large garlic cloves (minced)
- 2 tablespoons butter
- 1/2 teaspoon thyme (dried)
- 2 1/2 cups chicken or vegetable broth (low sodium)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup whole milk
- 10 bacon slices
- 3 green onion sprigs (finely chopped)
- 1/2 cup cheddar cheese (freshly grated)
At a glance
PER SERVING · TIME 25M
CAL 25%·PRO 37%
CARBS 48G39% OF CAL
6G FIBER37G OTHER6G TOTAL SUGAR
FAT 26G48% OF CAL
9G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 862mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1329mg
- Calcium
- 146mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 862MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.