Low Calorie Instant Pot Potato Soup

Low Calorie Instant Pot Potato Soup is hearty and flavorful. This recipe is easy to prepare in the Instant Pot, making it a quick and convenient meal for busy weeknights. Stovetop instructions included!

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• Why You'll Love This Recipe
• Ingredients You'll Need
• Step-By-Step Instructions
• Expert Tips
• Variations
• Stovetop Potato Soup
• Storing & Freezing
• Recipe FAQ's
• More Soup Recipes You'll Love
• Low Calorie Instant Pot Potato Soup
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Check out my Instant Pot Chicken Barley Soup and Instant Pot Sausage and Spinach Soup for more Instant Pot soup recipes.

Low calorie Instant Pot potato soup is tasty and easy to make using an Instant Pot. The potatoes are cooked until tender, which helps to speed up the cooking process and infuse the flavors of the other ingredients.

This soup is a perfect meal for cold days or as a comforting dish anytime.

Why You'll Love This Recipe

• This recipe is simple and straightforward to follow, and the Instant Pot makes the cooking process quick and hassle-free.
• Loaded with chunks of tender potatoes and warm spices, this soup is a comforting meal that is perfect for cold or rainy days.
• This soup makes a great lunch or dinner, and it can also be served as a side dish or appetizer.

Ingredients You'll Need

• Butter: Adds richness and flavor.
• Onion: Provides a savory and slightly sweet flavor, and adds texture.
• Garlic: Helps to enhance the overall taste of the soup.
• Russet Potatoes: The star ingredient of the soup, they provide a hearty and filling base.
• Dried Thyme: Adds an earthy, slightly sweet flavor.
• Nutmeg: Provides a warm and slightly sweet flavor that complements the other ingredients.
• Chicken Broth: Adds richness and depth of flavor to the soup, and helps to keep the potatoes moist while cooking.
• Salt & Ground Black Pepper: Used to season and enhance the flavor of the soup.
• Skim Milk: Adds a creamy texture.
• Cornstarch: Helps to thicken the soup and create a smooth and velvety texture.
• Light Sour Cream: Adds a tangy and slightly tart flavor to the soup, and helps to balance out the richness of the other ingredients.

Step-By-Step Instructions

Step 1: Set the Instant Pot to sauté mode and add the butter. Once the butter has melted, add the chopped onion and minced garlic. Sauté for 2-3 minutes, until the onion is translucent.

Step 2: Add the diced potatoes, dried thyme, and nutmeg to the Instant Pot. Stir to combine.

Step 3: Pour in the chicken broth, salt, and black pepper. Stir to combine.

Step 4: Close the Instant Pot lid and set it to high pressure for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before manually releasing the remaining pressure.

Step 5: In a small bowl, whisk together the milk and cornstarch until smooth.

Step 6: Stir the milk mixture into the soup in the Instant Pot. Set the Instant Pot to sauté mode again and stir until the soup has thickened.

Step 7: Stir in the sour cream until well combined. Serve the soup hot, topped with your favorite loaded potato toppings like bacon bits, cheese, and green onions.

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

Expert Tips

• Cutting the potatoes into even-sized chunks will ensure that they cook evenly and prevent some pieces from becoming overcooked or undercooked.
• Sautéing the onions and garlic in butter before adding the other ingredients will help to bring out their flavors and create a savory base for the soup.
• Once the soup is done cooking, allow it to sit for a few minutes before serving. This helps the flavors to mingle together.

Variations

• Vegetarian: Substitute vegetable broth for chicken broth and skip the bacon toppings.
• Gluten free: Use a gluten free chicken broth and substitute cornstarch with a gluten-free thickening agent, such as tapioca starch or potato starch.
• Spicy: Add chopped jalapeños, red pepper flakes or cayenne pepper to the soup for an extra kick.

Stovetop Potato Soup

1. In a large soup pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes, or until the onion becomes translucent.
3. Add the diced potatoes, dried thyme leaves, and nutmeg to the pot. Stir to combine all the ingredients.
4. Pour in the chicken broth, salt, and black pepper. Stir well.
5. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
6. While the soup is simmering, in a small bowl, whisk together the milk and cornstarch until smooth.
7. Once the potatoes are tender, pour the milk-cornstarch mixture into the soup. Stir it in.
8. Continue to cook the soup over low heat, stirring frequently, until it thickens. This may take about 5-10 minutes.
9. Stir in the light sour cream until it's fully incorporated into the soup.
10. Taste the soup and adjust the seasonings if needed, adding more salt or pepper as desired.

Storing & Freezing

Storing: Let the soup cool down to room temperature, then transfer to an airtight container. Store the container in the refrigerator for up to 4 days.

Freezing: Let the soup cool down to room temperature. Transfer the soup to an airtight container or freezer safe bag. Store the container or bag in the freezer for up to 3 months.

Recipe FAQ's

More Soup Recipes You'll Love

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