Instant Pot Potato and Ham Soup - reduced calorie and carb
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 200.1
- Total Fat: 7.1 g
- Cholesterol: 22.0 mg
- Sodium: 792.8 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 3.9 g
- Protein: 15.0 g
View full nutritional breakdown of Instant Pot Potato and Ham Soup - reduced calorie and carb calories by ingredient
Introduction
Reduced calorie and fat soup. Substituting cauliflower for a portion of the potatoes can save 6-9g of carbs per serving. Instructions for Instant Pot Reduced calorie and fat soup. Substituting cauliflower for a portion of the potatoes can save 6-9g of carbs per serving. Instructions for Instant PotNumber of Servings: 6
Ingredients
-
0.50 cup, shredded Cheddar Cheese
8 oz Cottage Cheese, 1% Milkfat
1 tbsp Rosemary
1 tbsp Olive Oil
1 cup, diced Ham, extra lean, (5% fat)
1 tbsp chopped Fresh Chives
8 clove Garlic
0.50 small Onions, raw
6 sprigs Parsley
3 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv
500 grams Potato, raw
400 grams Cauliflower, raw
Tips
Recipe designed for Instant Pot (pressure cooker setting). But could be made in a slow cooker.
Directions
1. Using saute function on Instant Pot, saute onion in olive oil until soft (if not concerned about fat - you can add some bacon and sauce for another minute).
2. Change Instant Pot setting to "keep warm." Add in potato (cut into chunks), garlic, and chicken broth.
3. Season with rosemary, salt, and pepper. For a spicy kick, add cayenne pepper.
4. Cook on high pressure on manual for five minutes. Then use quick release for the steam.
5. Add chopped cauliflower and cook on slow cook setting until cooked through.
6. Set to keep warm function. Add diced ham. Use an immersion blender to blend the potatoes, cauliflower, and ham. (if you prefer chunks of ham in your soup, add later and stir until ham is heated)
7. Use immersion blender to blend the cottage cheese. Then stir in cottage cheese and shredded cheddar until completely melted.
8. Salt and pepper to taste. Serve your hot with topping of parsley or chives. (can also add chopped bacon bits).
Serving Size: 6
2. Change Instant Pot setting to "keep warm." Add in potato (cut into chunks), garlic, and chicken broth.
3. Season with rosemary, salt, and pepper. For a spicy kick, add cayenne pepper.
4. Cook on high pressure on manual for five minutes. Then use quick release for the steam.
5. Add chopped cauliflower and cook on slow cook setting until cooked through.
6. Set to keep warm function. Add diced ham. Use an immersion blender to blend the potatoes, cauliflower, and ham. (if you prefer chunks of ham in your soup, add later and stir until ham is heated)
7. Use immersion blender to blend the cottage cheese. Then stir in cottage cheese and shredded cheddar until completely melted.
8. Salt and pepper to taste. Serve your hot with topping of parsley or chives. (can also add chopped bacon bits).
Serving Size: 6
