We LOVE this potato soup! It's a guaranteed win, even when nothing else sounds good.
Servings 10 bowls
Ingredients
- 2 tablespoons butter
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1 tablespoon Dried Parsley - or 1 teaspoon dried thyme
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 3 cup water or chicken stock - divided (meaning you’ll use 1 at first and the other 2 cups later)
- 2 tablespoons coconut aminos
- 7 oz Greek Yogurt
- 2 cups Milk
- 3 oz Cheese - shredded
- 1/3 cup All Purpose Flour
- 32 ounces potatoes - chopped
- 10 ounces Carrots - chopped, optional
Instructions
- Mix dry seasonings: onion, garlic, parsley, salt, pepper
- Use Saute function (high) on the Instant Pot to melt butter.
- Add dry seasonings to butter, cook for 1-2 minutes.
- Add the potatoes, carrots, 1 cup water, coconut aminos. Stir.
- Secure the lid and pressure release valve. Cook on high pressure for 4 minutes.
- While cooking, in a separate bowl add yogurt, flour, milk, and remaining 2 cups water. Whisk until smooth.
- Once cooking time has passed, allow 10 minutes natural release, then quick release the pressure (if liquid spurts, wait 5 minutes then try again).
- Turn the Instant Pot to Saute.
- Stir in the yogurt/flour mixture (it’s okay if the potatoes break apart a little as you combine the ingredients, this will thicken the soup).
- Continue cooking, stirring constantly, until the soup simmers and thickens.
- Turn off heat, add cheese then stir until melted.
- Serve immediately (or keep warm in the Instant Pot).
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This is my favorite food ever. Daniel makes it when I don’t have an appetite and it always makes me hungry because it’s so good.