Instant Pot Potato Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A thick and creamy potato soup made quickly in an Instant Pot with bacon, cheese, and cream. It's a rich, hearty bowl that reheats well and can be topped with cheddar and green onions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 slices bacon (chopped)
- ½ sweet onion (diced)
- 1 clove garlic (minced)
- 5 large Russet potatoes (peeled and diced)
- 3 ½ cups chicken broth
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 cup milk
- ½ cup flour
- 12 ounces canned evaporated milk
- 1 cup heavy cream
- 2 cups shredded cheddar
- bacon, green onions, and cheddar (for topping the soup)
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
- 1077mg
- 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
- 746mg
- Calcium
- 391mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1077MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.