Instant Pot Potato Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.

	this recipe	typical
liquid	135%	149%
dairy	29%	35%
fat	4%	3%
aromatics	23%	16%
salt	0%	0%
protein add	12%	17%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

28 g	2 tablespoons unsalted butter
150 g	1 small yellow onion (diced)
6 g	2 cloves garlic (minced (about 2 teaspoons))
710 g	3 cups water
8 g	1 tablespoon chicken bouillon
680 g	1 1/2 pounds Yukon gold potatoes
	1 small head of cauliflower (chopped into florets, about 4 cups)
9 g	2 teaspoons spicy brown mustard
1 g	1/2 teaspoon dried thyme
1 g	1/2 teaspoon ground black pepper
198 g	1 cup 2% plain Greek yogurt (or a 7-ounce container, plus additional for serving)
56 g	1/2 cup shredded sharp cheddar cheese (plus additional for serving)
25 g	1/4 cup grated Parmesan cheese
	Chopped fresh chives (for serving)
	Croutons (baguette, additional cheese, additional Greek yogurt (optional, for serving))

Method: 5 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Delicious! Thank you for such a tasty recipe. I followed exactly and used the 5% fat greek yogurt so it was super creamy. I love your healthy take on recipes and the belief that they should be pretty simple. Looking forward to trying many more recipes-especial” — a cook, 5.0★

“Absolutely loved! I didn't have chicken bouillon cubes so I googled a quick alternative (which was a variety of spices I had in my pantry) and then I used low sodium vegetable broth instead of water. Turned out amazing! My husband went back for seconds!” — a cook, 5.0★