Instapot Potato Soup with Four Variations

I had planned to do this in the crockpot - hence why you are getting two recipes for the same thing! - but then didn’t get around to starting the potatoes until four o’clock! So I changed things a bit and created a recipe for the Instapot, too. 😊

INSTAPOT POTATO SOUP

3 lbs waxy potatoes (red or Yukon gold), cut into one or two inch chunks

3 leeks, cleaned and sliced 

4 garlic cloves, minced

6 C chicken broth, or equivalent broth base and water

2 T thyme 

Freshly ground salt and pepper, to taste1 1/2 C plain nonfat Greek yogurt 

Place potato chunks, onion, garlic, broth, and thyme in the Instapot. Set to Pressure Cook - High for 10 minutes.
Blend soup with an immersion blender. Stir in yogurt Serve with desired toppings.

VARIATIONS

Alfredo:

Top with sun dried tomatoes, diced rotisserie chicken, cooked broccoli florets, and shredded Parmesan.

Mexican:

Top with pico de gallo, tortilla strips, sliced jalapeños, and shredded Mexican-blend cheese.

Pizza:

Top with diced pepperoni, marinara sauce, pesto, and shredded Mozzarella.

Loaded Baked Potato:

Top with diced ham, diced green onions, and shredded sharp cheddar cheese.