Name: Dairy Free Baked Potato Soup
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4
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; salt and pepper to taste (I used 1 tsp salt); green onions; chives; cheddar and sour cream if preferred (not Whole30 compliant)

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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 dish 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!
bacon
ghee
minced garlic

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

To prepare this dairy-free baked potato soup, set your instant pot to sauté mode and when hot, add in your ghee and chopped onion. Sauté for about a minute and then press cancel on your Instant Pot to turn off sauté mode. 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.

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. When it’s ready, do a quick release on the Instant Pot before adding in your coconut milk. 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 don’t have any dietary restrictions.

More Whole30 Compliant Soups You’ll Love!