Creamy soups tend to be loaded with lots of extra fats and calories. Taking a traditional high fat soup and modifying it to have more protein and lots of flavor wasn't too difficult !

Ingredients

~ 6 russet potatoes (900g worth)

2 cups whole milk (I used fairlife so it would have more protein

1 cup plain Greek yogurt

2 cups chicken stock (I used the brand kettle and fire)

2-4 slices of bacon (I used 2 slices Applewood Smoked bacon because they are thicker/larger slices. If you're using thinner bacon you could do 4)

1/2 small onion, chopped

1.5 cups sharp cheddar cheese

1 clove garlic

1/2 tsp garlic salt

1 tsp salt

1 tsp pepper

Set insta pot to sauté function and cook bacon until crisp (I did this in the oven first and then chopped it up, bake at 400° for ~ 18 minutes). Peel and cut potatoes. Add potatoes, onion, salt, pepper, garlic, bacon, and broth into the pot. Pressure cook on high for 6 minutes. Let pressure release for 5 minutes then manually release it and open the lid.

Mash the potatoes until fairly smooth. Add in milk and yogurt until combined. Stir in cheese.

Top with additional bacon or mix in some ground beef for additional protein!

Makes 6 servings: ~ 13f 30c and 20p per serving