Diethood · by Katerina Petrovska★ 5.0 (19)
Instant Pot Potato Soup
NUTRITION · PER SERVING50M COOK
CAL 16%·PRO 31%
CARBS 33G41% OF CAL
4G FIBER0G ADDED5G INTRINSIC24G OTHER5G TOTAL SUGAR
FAT 15G42% OF CAL
6G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A thick and creamy potato soup made in an Instant Pot with chicken, bacon, and cheese. Comforting and hearty, with the savory depth of a loaded baked potato.
mainamericansoupchicken🥘 pressure cookergluten free
View the full recipe on Diethood →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 small yellow onion (chopped)
- 3 carrots (sliced into rounds)
- 3 ribs celery (sliced into half-moons)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
- 3 large russet potatoes (cubed)
- 3½ cups chicken broth (or vegetable broth)
- 10.5 ounces canned cream of chicken ( or cream of celery soup)
- 2 tablespoons cornstarch
- 2 tablespoons water
- salt and freshly ground black pepper (to taste)
- ¾ cup crumbled cooked bacon
- ½ cup chopped fresh chives
- 1 cup shredded cheddar cheese
At a glance
PER SERVING · TIME 50M
CAL 16%·PRO 31%
CARBS 33G41% OF CAL
4G FIBER0G ADDED5G INTRINSIC24G OTHER5G TOTAL SUGAR
FAT 15G42% OF CAL
6G SAT9G 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
- 15m
- Cook
- 35m
- Sodium
- 1943mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 779mg
- Calcium
- 179mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1943MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.