Instant Pot Potato Soup
Russet potatoes turn tender and soft in minutes in a pressure cooker, so you can make this comforting soup quickly on busy weeknights. Garnish with the classic potato soup fixings--bacon, scallions and melted Cheddar cheese.
Equipment: Electric pressure cooker (multicooker)
To make ahead: Refrigerate soup for up to 3 days. Reheat before serving.
1 1/2 fat, 1 1/2 starch, 1/2 high-fat protein, 1/2 vegetable