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Nothing says cozy like a bowl of baked potato soup or even better, a dairy-free baked potato soup! I wanted to make a recipe that was just as tasty as the original version without sacrificing my dietary preferences. This recipe is dairy-free, Whole30 compliant and made with minimal ingredients. Plus, since it’s made in the Instant Pot, this dairy free potato soup recipe is so quick and easy to make.
Before going on to the recipe, I gotta tell you guys what a thorn in my side this recipe was. I tested it about 5-6 times to get it just the way I wanted it and something got in my way each time. Once, while taking pictures I grabbed the Instant Pot and dropped the contents all over the floor. Fail. Another time my camera stopped working mid-shoot. Another time I realized I was missing a key ingredient so I couldn’t finish. I was just all over the place. But alas, it’s finally done and I enjoyed more than my share of dairy-free baked potato soup in the process!
Ingredients
For this baked potato soup you only need 6 ingredients plus whatever your preferred garnishes are. Really, that’s it!
- 6-7 medium russet potatoes or about 5 larger russet potatoes cut into small cubes
- chicken broth
- half of a white onion, diced
- full fat coconut milk – this is your dairy free alternative to keep things creamy. I swear you cannot taste the coconut. If you are sensitive to coconut I would recommend using nutpods dairy free unsweetened creamer. You can use code “BEAUTYANDTHEBENCHPRESS” for 15% off your order on their website!
- bacon – I use Tender Belly, Pederson’s Farms or Apple Gate. They all have sugar-free bacon options.
- ghee (lactose free) If you are strictly dairy-free and even ghee does not work for you, you can use a vegan butter or a butter flavored coconut oil like the one from Nutiva.
Some optional garnishes you can add to this are: chives and green onions and if you DO want dairy, you can always add some shredded cheddar on top! Something else I’ve added to this soup and really liked is nutritional yeast. Just about a tablespoon is enough to give you a cheesy flavor without the dairy.
How To Prepare Baked Potato Soup
Step 1: To prepare this dairy-free baked potato soup, set your instant pot to sauté mode and when hot, add in your ghee or vegan butter and chopped onion.
Step 2: Sauté for about a minute and then press cancel on your Instant Pot to turn off sauté mode.
Step 3: From there, you’ll add in your diced potatoes and chicken broth, stir to combine and set the Instant Pot to pressure cook for 8 minutes.
Step 4: I like to cook the bacon while my potatoes are in the Instant Pot. Crumble the bacon and put it off to the side to add to my soup at the end.
Step 5: When your soup is ready, do a quick release on the Instant Pot before adding in the coconut milk.
Step 6: Next, it’s time to blend the soup. I use an immersion blender for this but you can also pulse it in a regular blender in batches. Just make sure the soup is cool enough to handle! With the immersion blender, I blend the soup just enough so there are enough chunks of potato left but if you prefer more creaminess, blend for longer.
Pour your soup into bowls to serve and there you have it. You can turn this into a Whole30 loaded baked potato soup by adding crispy bacon, chives, green onions. You can also top with cheese and sour cream if you are not strictly dairy-free.
More Whole30 Compliant Soups You’ll Love!
Dairy Free Baked Potato Soup
- Prep Time: 5 min
- Cook Time: 8
- Total Time: 13 minutes
- Yield: 4
- Category: Soup
- Method: Instant Pot
Description
This Instant Pot dairy-free baked potato soup is made with minimal ingredients but packs all the flavors of a loaded baked potato! It’s also Whole30 compliant and paleo friendly!
Ingredients
- 5–6 medium large russet potatoes (6–7 if you are using small-medium)
- 2 slices bacon – I like the no-sugar bacon from Pederson Farms or Applegate
- 3 1/2 cups chicken broth
- 1/2 a white onion, chopped
- 1/3 cup coconut milk
- 1 tbs ghee (use vegan butter or olive oil if strictly dairy-free)
- salt and pepper to taste (I used 1 tsp salt)
Garnishes
- green onions
- chives
- cheddar and sour cream if preferred (not Whole30 compliant)
Instructions
- Turn instant pot to saute mode and when hot, add in ghee. Once ghee is melted, add in chopped onion and sauté for 1-2 minutes
- Turn off sauté mode and add diced potatoes and chicken broth. Pressure cook on high for 8 minutes
- Once cooking is complete, turn valve to venting for a quick release (watch out for the steam!). Add in coconut milk and salt and pepper.
- Use an immersion blender to blend soup to your desired texture. If you dont have an immersion blender you can use a regular blender, just be careful to blend once the soup has cooled a bit. You can blend it in batches or blend half and keep half unblended for chunks of potatoes
- Serve in 4 bowls with desired toppings
Notes
- Add 1 tbs nutritional yeast for a cheesy flavor
- If your soup is too thick, add a 1/2 cup of chicken broth
- If your soup is too thin for your liking, add 1 tbs arrowroot powder mixed with 2 tbs water to thicken
- Time listed does not include time it takes the IP to come to pressure
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 272
- Fat: 8.9
- Carbohydrates: 42.1
- Protein: 7.8
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