This rich and creamy soup tastes like it’s been simmered all day long, but thanks to your Instant Pot, it’s ready to eat in less than an hour. The recipe calls for two types of potatoes—Yukon Gold and Russet—which may seem unusual, but we like the different textures and flavors that they add.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.