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!

Makes 8 ( 1 and 1/3 cup) servings

Are you looking for more low point soups? Be sure to try these recipes:

Wendy’s Copycat Chili

Easy Roasted Tomato Soup

Low Point Creamy Enchilada Soup

Easy One Pot Taco Soup

Copycat Panera Cheese and Broccoli Soup

Copycat Olive Garden Chicken Gnocchi Soup

What ingredients do I need to make this Easy Instant Pot Potato Soup?

• Light butter– I use Land O’Lakes light butter made with canola oil
• Onion– finely chopped
• All-purpose flour or gluten-free flour
• Garlic- finely chopped
• Fresh thyme-chopped
• Low-sodium chicken broth
• Russet potatoes-about 5 medium, peeled and cut into 1/2″ cubes
• Fat free half-and-half or milk of your choice- I love using fat free half and half in this soup to make it thick and creamy. You can use any milk as a substitute but please know the soup won’t be as creamy if using unsweetened almond milk or skim milk as it would if you use fat free half and half.
• Kosher salt
• Black pepper
• Non fat Greek yogurt 

Can this soup be made on the stove instead of in the Instant Pot?

Yes! You can make this soup on the stove. You can find the direction listed below for the stove top.

How do I make this Easy Instant Pot Potato Soup?

Set Instant Pot to “Sauté” setting.  Add light butter and diced onion and sauté onion while stirring occasionally, until they become soft and clear.

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.

Add potatoes, salt, and pepper and stir to combine. 

Cover pot, then set to Pressure Cook on High and set timer for 8 minutes. Slow release pressure.

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.

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.

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. 

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.

Stove Top Directions:

1. In a Dutch oven or large pot melt butter and add diced onion to the pot. Sauté until onions become soft and clear. 
2. Stir in flour, garlic, and thyme and cook, for 1 more minute. Then add diced peeled potatoes, chicken broth, salt, and pepper. Stir well.
3. Bring to soup to a boil and cook until potatoes are tender (about 10 minutes).
4. Reduce the heat to low and remove 5 cups of the soup.
5. Using an immersion blender, blend until some chunky bits of potato remain.
6.  Stir in fat free half and half or milk of your choice and non fat Greek yogurt.
7. 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

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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