Potato & Cheese Soup With Air Fried Potato Skins
Need some comfort food? Here is one that'll warm your soul
Servings: 8
Equipment
- Pressure Cooker
Ingredients
- 2 1/2 Pounds Potatoes Cut into 2" chunks & reserve skins by soaking in water
- Avocado oil spray
- Garlic salt
- 2 1/2 Cups Sliced leeks
- 1 TBSP Minced garlic
- 2 1/2 Cups Unsalted chicken broth
- 3 Ounces Whipped philadelphia cream cheese
- 107 grams Good Culture cottage cheese ( creamed, see notes for directions )
- 4 Ounces Fat free cheddar cheese
- 1 1/2 Cups Fat free half & half
- Salt & Pepper to taste
- 4 Slices Center cut bacon Cooked and chopped
Instructions
- In your pressure cooker, add potatoes, 2 cups of leeks , garlic & chicken broth
- Set pressure cooker to high for 12 minutes
- While cooking, take the potato skins out of the water and pat dry. Set air fryer to 380 degrees and spray potato skins with avocado oil and air fry for about 5 minutes. Season as soon as they come out with garlic salt ( Set aside )
- Saute the remaining leeks until tender ( Set aside )
- Once pressure cooker is done, release pressure, add the cream cheese, cheddar cheese and the fat free half and half
- Take a potato masher and mash together or use an emersion blender for a more smooth texture
- Season with salt and pepper
- Garnish with bacon, remaining leeks and potato skins
- ENJOY!
Notes
Chefallieskitchen.com This can certainly be done in a crockpot , on low and slow all day and then right before serving add the cheeses. Recipe is for 8 at 1 1/2 cup portions 6SP on WW Blue & Green plan 3SP on WW Purple plan Creamed cottage cheese: In a small food processor or blender, add the cottage cheese and blend until smooth. Thats all.
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