Do you want a super easy cheddar potato soup? Me too! I’m sharing how I made this recipe in my Instant Pot, it was delicious and my family gobbled it right up.
This post is in collaboration with Mad Dash Mixes. All thoughts and opinions are my own. A big thanks to Mad Dash Mixes for providing me with the cheddar potato soup.
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How do you add flavor to potato soup?
Add a package of Mad Dash Mixes, and all the flavor you need is in the package!
These are the ingredients you’ll need
- 3 cups water
- 2 cups milk
- 1 diced potato
- 1 cup cheddar cheese
- Optional more vegetables
Do you have to cook potatoes before putting them in soup?
Here are the instructions
I started by placing some carrots, celery and potatoes in my Instant Pot with the 2 cups water. My vegetables were from a local farm and I had pre-cut them and placed them in the freezer for soups. I did measure but if I had to guess I used 1 cup of each. I placed them into the Instant Pot frozen, no need to cook or thaw.
I turned the Instant Pot on slow cook for 4 hours. This would be to make sure the vegetables were cooked before moving on.
Next I added the Mad Dash Mixes pack and stirred it in.
I then set the Instant Pot on soup and it pressure cooked for approximately 30 minutes.
I slowly stirred in the 2 cups of milk.
I put the lid back on and placed on warm until it was time to eat.
I sprinkled the cheese on top just before serving.
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Delicious Cheddar Potato Soup Video
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Delicious Cheddar Potato Soup
Do you want a super easy cheddar potato soup? Me too! I’m sharing how I made this recipe in my Instant Pot, it was delicious and my family gobbled it right up.
Ingredients
- 3 cups water
- 2 cups milk
- 1 diced potato
- 1 cup cheddar cheese
- Optional more vegetables
Instructions
- I started by placing some carrots, celery and potatoes in my Instant Pot with the 2 cups water. My vegetables were from a local farm and I had pre-cut them and placed them in the freezer for soups. I did measure but if I had to guess I used 1 cup of each. I placed them into the Instant Pot frozen, no need to cook or thaw.
- I turned the Instant Pot on slow cook for 4 hours. This would be to make sure the vegetables were cooked before moving on.
- Next I added the Mad Dash Mixes pack and stirred it in.
- I then set the Instant Pot on soup and it pressure cooked for approximately 30 minutes.
- I slowly stirred in the 2 cups of milk.
- I put the lid back on and placed on warm until it was time to eat.
- I sprinkled the cheese on top just before serving.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 153Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 188mgCarbohydrates: 11gFiber: 1gSugar: 1gProtein: 8g
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
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