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Instant Pot Ham Potato Soup - Dump and Go Dinner

12 Servings Recipe By

Ingredients

  • 8 cups peel and dice Yukon Gold Potato
  • 1 cup dice Onion, White
  • 1 cup slice Carrot
  • 1 cup slice Celery
  • 2 cups dice Ham, Fully Cooked
  • 1 teaspoon Salt
  • 1/4 teaspoons Black Pepper
  • 4 cups Chicken Broth/Stock

Serving Day Ingredients

  • 2 cups Heavy Whipping Cream
  • 3/4 cups Sour Cream
  • 2 cups Cheddar Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 401 Calories
  • 25g Total Fat
  • 14g Sat Fat
  • 1g Trans Fat
  • 92mg Cholesterol
  • 882mg Sodium
  • 31g Total Carb
  • 4g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 14g Protein
  • 15 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit By Pink for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients among indicated number of round containers. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add frozen contents to Instant Pot. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 11 minutes.
  5. Let pressure release naturally for 10 minutes.
  6. Stir in heavy cream, sour cream and half of the shredded cheese.
  7. Serve soup topped with remaining half of the shredded cheese.

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