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Instant Pot Potato Soup - Dump and Go Dinner

<p>Earthy, rich, and comforting this version of our Potato Soup makes use of the efficiency of the Instant Pot for a simple homemade dinner perfect to warm up any chilly day. Topped with bits of delicious smoky bacon and shredded cheddar this satisfying soup can be frozen to enjoy anytime.</p>
4 Servings Recipe By

Ingredients

  • 2 cups dice Yukon Gold Potato
  • 1/2 cups dice Onion
  • 4 teaspoons mince Garlic, Cloves
  • 1 teaspoon Season Salt
  • 3 1/4 cups Chicken Broth/Stock

Serving Day Ingredients

  • 6 1/3 ounces soften Cream Cheese
  • 1/8 cups Cheddar Cheese, Shredded
  • 1/8 cups cook and dice Bacon

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 312 Calories
  • 20g Total Fat
  • 11g Sat Fat
  • 1g Trans Fat
  • 58mg Cholesterol
  • 1283mg Sodium
  • 25g Total Carb
  • 3g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 8g Protein
  • 12 WW Freestyle

Make It Now Cooking Directions

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

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Add potatoes, onion, garlic, seasoning and chicken stock to inner pot.
  3. Lock cover into place and seal steam nozzle.
  4. Cook on high pressure for 10 minutes.
  5. Quick release pressure. Hit cancel and then saute.
  6. Stir in cream cheese, stirring occasionally for 2 minutes until soup is well blended.
  7. Stir well and top with shredded cheese and bacon.

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 potatoes, onion, garlic, seasoning and chicken stock among indicated number of containers. Ensure potatoes are covered with stock to prevent browning.
  2. 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. Place frozen contents into inner pot.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 15 minutes.
  6. Quick release pressure. Hit cancel then saute.
  7. Stir in cream cheese, stirring occasionally for 2 minutes until soup is well blended.
  8. Stir well and top with cheese and bacon.

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