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Instant Pot Potato Soup
- prep: 10 min
- cook: 23 min
- total: 33 min
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SaveIngredients
- 3 pounds russet potatoes, peeled and diced into 1/2" cubes
- 1 medium yellow onion, diced
- 48 ounces chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon pepper
- pinch of parsley
- 1/3 cup flour
- 2 cups heavy whipping cream, divided
- 1 cup grated Parmesan cheese
- 12 strips of bacon, cooked and crumbled
- 2 Tablespoons fresh minced parsley
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 754 % Daily Value *
- Total Fat: 40 g 60.79%
- Saturated Fat: 19 g 96.07%
- Trans Fat: 1 g %
- Cholesterol: 189 mg 62.84%
- Sodium: 934 mg 38.94%
- Calcium: 177 mg 17.69%
- Potassium: 1070 mg 30.56%
- Magnesium: 0 mg 0%
- Iron: 3 mg 19.03%
- Zinc: 0 mg 0%
- Total Carbohydrate: 32 g %
- Dietary Fiber: 3 g 11.91%
- Sugar: 3 g
- Protein: 64 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 3 g
- Vitamin A 19.44%
- Vitamin C 70.63%
- Vitamin D 9.68%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat5
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables1
- Exchange - Lean Meat8
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total7 oz-eq