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Dairy-Free Baked Potato Soup (Whole30)

Creamy Dairy-Free Baked Potato Soup (Whole30 + Paleo!).
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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

Scale
  • 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 from Pederson Farms or Applegate 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)

Instructions

  1. Turn Instant Pot to sauté mode and when hot, add in ghee. Once ghee is melted, add in chopped onion and sauté for 1-2 minutes until fragrant and slightly translucent.
  2. Turn off sauté mode by pressing cancel. Add diced potatoes and chicken broth. The liquid should just cover the potatoes. Secure the lid and set valve to sealing.
  3. Pressure cook on high for 8 minutes. The Instant Pot will take 5-7 minutes to come to pressure before cooking begins.
  4. While potatoes cook, cook bacon slices in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels, chop into small pieces, and set aside for topping.
  5. Once cooking is complete, carefully turn valve to venting for a quick release. Watch out for the hot steam! Wait until the pin drops completely.
  6. Add in coconut milk, salt, and pepper. Stir gently to combine.
  7. Use an immersion blender to blend soup to your desired consistency. Blend about half and leave some potato chunks for texture. If using a regular blender, let soup cool for 10 minutes first and blend in batches. Never fill blender more than halfway with hot liquid.
  8. Taste and adjust seasoning if needed. Serve hot in 4 bowls, topped with crispy bacon pieces and desired garnishes like green onions and chives.

Notes

  • Use full-fat canned coconut milk (not refrigerated carton) as dairy-free alternative to keep things creamy. You cannot taste the coconut.
  • If sensitive to coconut, use nutpods dairy free unsweetened creamer.
  • Add 1 tablespoon nutritional yeast for a cheesy flavor without dairy.
  • If soup is too thick, add 1/2 cup of chicken broth. If soup is too thin, add 1 tablespoon arrowroot powder mixed with 2 tablespoons water to thicken.
  • Total time includes time for Instant Pot to come to pressure (5-7 minutes) plus active cooking time.
  • Ghee is lactose-free but not completely dairy-free. If strictly dairy-free, use vegan butter or olive oil.
  • Recommended: 6-quart Instant Pot for this recipe.
  • Dice potatoes into 1-inch cubes for even cooking.

Nutrition

Find it online: https://www.benefitiany.com/dairy-free-baked-potato-soup/