Easy Instant Pot Potato Soup
This Easy Instant Pot Potato Soup is pure comfort food!
A lightened up version of a classic potato soup, that’s
easy to make and is so creamy and delicious!
This potato soup can be made on the stove or in an
instant pot! It’s sure to be a family favorite!
PREP TIME 5 minutes
COOK TIME 8 minutes
ADDITIONAL TIME 5 minutes
TOTAL TIME 5 minutes
Ingredients
1 Tbsp light butter- I use Land’O Lakes light butter
1 large yellow onion, finely chopped
1/4 cup all-purpose flour or gluten free flour
2 cloves garlic, finely chopped
1 tsp fresh thyme leaves
4 cups low-sodium chicken broth
2 1/2 lb. russet potatoes (about 5 medium), peeled and cut into 1/2″ cubes
1 1/2 cup fat free half-and-half or milk of your choice
Kosher salt
Black pepper
1/2 cup non fat Greek yogurt
Garnish with bacon crumbles, shredded cheddar cheese, fresh parsley or chives for
additional points, if desired.
Instructions
Instant Pot Directions:

  1. Set Instant Pot to “Sauté” setting. Add light butter and diced onion and sauté
    onion while stirring occasionally, until they become soft and clear.
  2. Stir in flour, garlic, and thyme and cook, stirring occasionally, until fragrant, 1
    minute more. Pour in chicken broth and stir until flour is dissolved, about 30
    seconds.
  3. Add potatoes, salt, and pepper and stir to combine.
  4. Cover pot, then set to Pressure Cook on High and set timer for 8 minutes. Slow
    release pressure.
  5. Uncover pot and stir in fat free half and half and Greek yogurt. Using an
    immersion blender, blend until some chunky bits of potato remain.
  6. Top with your favorite toppings such as: cooked bacon pieces, cheddar cheese,
    green onion, fresh parsley, and/or non fat sour cream for additional points.
    Stovetop Directions:
  7. In a Dutch oven or large pot melt butter and add diced onion to the pot. Sauté
    until onions become soft and clear.
  8. Stir in flour, garlic, and thyme and cook, for 1 more minute. Then add diced
    peeled potatoes, chicken broth, salt, and pepper. Stir well.
  9. Bring to soup to a boil and cook until potatoes are tender (about 10 minutes).
  10. Reduce the heat to low; using an immersion blender, blend until some chunky
    bits of potato remain.
  11. Stir in fat free half and half or milk of your choice and non fat Greek yogurt.
  12. Top with your favorite toppings such as: cooked bacon pieces, cheddar cheese,
    green onion, fresh parsley, and/or non fat sour cream for additional points.
    Makes 8 ( 1 and 1/3 cup) servings
    4 WW Points® per serving if using fat free half and half
    3 WW Points® per serving if using unsweetened almond milk or skim milk
    Notes
    Smartpoints: GREEN/BLUE: 4 smartpoints® per serving if using fat free half and half or
    3 smartpoints® per serving if using unsweetened almond milk or skim milk PURPELE:0
    smartpoints® if using unsweetened almond milk or skim milk