Dairy-Free Baked Potato Soup (Whole30)

This dairy-free baked potato soup delivers all the creamy, loaded baked potato flavors you crave without any dairy. I’ve made this Instant Pot version countless times when I need something hearty but want to keep things Whole30 compliant.

There’s nothing quite like coming home to a steaming bowl of potato soup on a chilly evening. I started making this recipe when I went dairy-free last year, and honestly, I was skeptical at first. But the coconut milk creates such a velvety texture that you won’t miss the cream at all. This dairy-free baked potato soup takes about 25 minutes total in the Instant Pot, with only 8 minutes of active pressure cooking time, making it perfect for busy weeknights. It’s also paleo friendly and uses minimal ingredients you probably already have in your pantry.

What You’ll Need for This Potato Soup

• 5-6 medium large russet potatoes (6-7 if using small-medium), peeled and diced into 1-inch cubes
• 2 slices bacon (no-sugar bacon recommended), for topping
• 3 1/2 cups chicken broth
• 1/2 a white onion, chopped
• 1/3 cup full-fat canned coconut milk
• 1 tablespoon ghee (use vegan butter or olive oil if strictly dairy-free)
• 1 teaspoon salt
• Black pepper to taste
• Optional garnishes: green onions, chives, cheddar and sour cream (not Whole30 compliant)
• Equipment needed: 6-quart Instant Pot, immersion blender or regular blender

I recommend keeping extra chicken broth on hand if you prefer a thinner soup consistency. If you’re sensitive to coconut, nutpods dairy-free unsweetened creamer works beautifully as a substitute.

How to Make Dairy-Free Baked Potato Soup

I prefer using the immersion blender right in the pot for easiest cleanup, but a regular blender works too if you let the soup cool first.

Step 1: Turn your Instant Pot to sauté mode. When the display reads “hot,” add the ghee and let it melt completely, about 30 seconds. Add the chopped onion and sauté for 1-2 minutes until it becomes fragrant and slightly translucent.

Step 2: Turn off sauté mode by pressing cancel. Add your diced potatoes and chicken broth to the pot. The liquid should just cover the potatoes.

Step 3: Secure the lid and set the valve to sealing. Pressure cook on high for 8 minutes. The Instant Pot will take about 5-7 minutes to come to pressure before the cooking time begins.

Step 4: While the potatoes cook, prepare your bacon. Cook the bacon slices in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels, then chop into small pieces and set aside for topping.

Step 5: When cooking completes, carefully turn the valve to venting for a quick release. Watch out for the hot steam! Wait until the pin drops completely before opening the lid.

Step 6: Add the coconut milk, salt, and black pepper to the cooked potatoes. Stir gently to combine.

Step 7: Use an immersion blender to blend the dairy-free baked potato soup to your desired consistency. I like to blend about half and leave some potato chunks for texture. If using a regular blender, let the soup cool for 10 minutes first, then blend in batches. Never fill the blender more than halfway with hot liquid.

Step 8: Taste and adjust seasoning if needed. Serve hot, topped with crispy bacon pieces and your choice of garnishes.

Pro tip: If your soup seems too thick after blending, stir in an extra 1/2 cup of chicken broth. For a cheesy flavor without dairy, add 1 tablespoon of nutritional yeast before blending.

Perfect Pairings for Baked Potato Soup

This dairy-free baked potato soup pairs beautifully with fresh, crunchy sides that complement its creamy texture.

Simple Garden Salad: The crisp lettuce and tangy vinaigrette cut through the richness of the soup perfectly, adding freshness to every bite.

Roasted Brussels Sprouts: Their caramelized edges and slight bitterness balance the mild potato flavor while keeping the meal Whole30 compliant.

Crusty Garlic Bread: If you’re not following Whole30, warm garlic bread is ideal for dipping into this creamy dairy-free baked potato soup.

Grilled Chicken Breast: Add protein to make this a complete meal. The lean chicken pairs nicely with the hearty potato base.

Steamed Broccoli: Light and nutritious, broccoli adds color and extra vegetables without competing with the best sides for dairy-free baked potato soup.

More Allergy-Friendly and Comforting Soup Options

This dairy-free baked potato soup pairs beautifully with other nutritious recipes that accommodate dietary preferences without sacrificing flavor. For more plant-based comfort, try our vegan One Pot Creamy Carrot Lentil Soup made with coconut milk, the protein-packed Chickpea Potato Soup, or the vegetable-rich Winter Minestrone Soup.

When you’re ready for indulgent treats, explore our creamy Pioneer Woman Potato Soup, the loaded Crock Pot Crack Potato Soup with bacon and ranch, or the classic Outback Potato Soup. For convenient slow cooker meals, try our Crockpot Potato Soup with Frozen Potatoes, the Cheesy Crockpot Potato Soup with Ham, or the Italian-inspired Crockpot Chicken Gnocchi Soup.

Keeping Your Soup Fresh

Store leftover dairy-free baked potato soup in an airtight container in the refrigerator for up to 4 days. The soup actually tastes even better the next day as the flavors meld together.

To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of chicken broth since the soup thickens as it sits. Microwave reheating works too, just use 1-2 minute intervals and stir between each heating.

I recommend freezing this soup in individual portions for easy weeknight meals. It keeps well in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture may separate slightly after freezing, but a quick stir or blend brings it right back together.

Common Questions About This Recipe

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