Appetizers / Soups / Salads

Kathy's Instant Pot Potato Soup is for Soup.

Kathy's Instant Pot Potato Soup takes 15 minutes to prepare.

Kathy's Instant Pot Potato Soup takes 15 minutes to cook.

Kathy's Instant Pot Potato Soup makes 4 servings.

The ingredients for Kathy's Instant Pot Potato Soup are:

1 large Onions, raw
2 cloves Garlic
1 tsp Thyme, ground
6 serving Russet Potatoes (1 serving = 1 medium potatoe) (by CAPER75)
4 cup (8 fl oz) Chicken Broth or Bouillon
.25 serving 2 percent milk 1 cup
2 tbsp Argo 100% Pure Corn Starch
12 fl oz Milk, canned, evaporated
2 serving Land O Lakes, Light Butter, Salted, 1 Tbsp
0.25 tsp Celery Salt (by STACYCAIN20)
1 dash Salt
1 dash Pepper, black

Here is how you make Kathy's Instant Pot Potato Soup:

DIRECTIONSSet Instant Pot to Saut? function and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute more.Add potatoes and broth and place lid on Instant Pot. Set to Manual, High and set time for 8 minutes. Once finished, turn valve to quick release. In a small bowl whisk together 2 tablespoons milk and cornstarch to make a slurry. Remove lid from Instant Pot and set to Saut? function again. Pour in slurry, add 1 12 oz can of evaporated milk and let boil about 5 minute, stirring constantly. Season with salt and pepper to taste.Serving Size: Makes 4 1 cup bowlsNumber of Servings: 4Recipe submitted by SparkPeople user WAUPEETIEFARMS.

The nutritional information for Kathy's Instant Pot Potato Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 465.6

• Total Fat: 11.6 g
• Cholesterol: 37.4 mg
• Sodium: 1,772.5 mg
• Total Carbs: 75.2 g
• Dietary Fiber: 6.8 g
• Protein: 16.3 g