Instant Pot Potato Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cheesy potato soup made in an Instant Pot, using cauliflower to create creaminess without heavy cream. Rich and satisfying, finished with Greek yogurt, cheddar, and fresh chives.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons unsalted butter
- 1 small yellow onion (diced)
- 2 cloves garlic (minced (about 2 teaspoons))
- 3 cups water
- 1 tablespoon chicken bouillon
- 1 ½ pounds Yukon gold potatoes
- 1 small head of cauliflower (chopped into florets, about 4 cups)
- 2 teaspoons spicy brown mustard
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- 1 cup 2% plain Greek yogurt (or a 7-ounce container, plus additional for serving)
- 1/2 cup shredded sharp cheddar cheese (plus additional for serving)
- 1/4 cup grated Parmesan cheese
- Chopped fresh chives (for serving)
- Croutons (baguette, additional cheese, additional Greek yogurt (optional, for serving))
At a glance
PER SERVING · TIME 45M
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
- 25m
- Sodium
- 813mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1172mg
- Calcium
- 228mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 813MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.