This dairy-free baked potato soup delivers all the creamy comfort of a loaded baked potato without a drop of dairy, ready in just 13 minutes of hands-on time in your Instant Pot. Growing up in the Midwest, I remember coming in from snowy afternoons to find Grandma’s baked potato soup bubbling on the stove – rich, warming, and absolutely perfect. She’d top each bowl with crispy bacon and fresh chives, and we’d gather around her farmhouse table while the windows fogged up from the heat. When I discovered I could create that same magic without dairy, my heart nearly burst.
The secret? Full-fat coconut milk gives you that silky texture without any coconut taste, and honestly, nobody at my table can tell the difference. This Whole30 and paleo-friendly version has become my go-to for busy weeknights, because between you and me, actual cooking time under 15 minutes is a blessing when you’ve got hungry faces waiting. Time to get that Instant Pot warming up
What Makes This Dairy-Free Baked Potato Soup So Special
I’ve made countless pots of soup in my kitchen, but this dairy-free baked potato soup holds a special place because it proves you don’t need cream or butter to create something truly comforting. After testing various dairy alternatives, I found the perfect combination that delivers creamy, satisfying results every single time.
Uses pantry staples you likely have – russet potatoes, chicken broth, and basic seasonings create the foundation
Comes together in 13 minutes of active cooking time – perfect for those evenings when you need something hearty fast
Delivers consistent, crowd-pleasing results – Whole30 compliant and paleo friendly without sacrificing flavor
Adapts easily to dietary preferences – swap ghee for vegan butter or keep the dairy-free toppings simple
Creates that perfect creamy-yet-chunky texture – blend it smooth or leave some potato pieces for authentic baked potato feel
Packs all the loaded baked potato flavors – bacon, green onions, and rich potato goodness in every spoonful
My family requests this soup at least twice a month, and I’m always happy to oblige because it’s genuinely easier than ordering takeout.
What Goes Into This Dairy-Free Baked Potato Soup
Russet potatoes form the creamy base of this soup, and I always choose medium-large ones because they break down beautifully when pressure cooked, creating that thick, satisfying texture without needing flour or cornstarch.
Bacon adds that essential smoky, savory element that makes you think “loaded baked potato,” and in my kitchen, I prefer no-sugar bacon from Pederson Farms because it keeps the recipe Whole30 compliant while delivering incredible flavor.
Chicken broth creates the soup’s foundation and provides depth that water simply can’t match, so I recommend using a quality broth with good flavor since it really shines through in the final dish.
White onion brings subtle sweetness and aromatic depth, and I’ve learned that sautéing it in ghee for just 1-2 minutes before adding the other ingredients makes all the difference in building layers of flavor.
Full-fat coconut milk is the magical dairy-free ingredient that creates silky creaminess, and I promise you cannot taste the coconut at all – it simply adds richness that mimics heavy cream perfectly.
Ghee provides that buttery flavor we all love in baked potato soup, and while it’s technically lactose-free, you can easily swap it for vegan butter or olive oil if you’re strictly avoiding all dairy products.
How to Make Dairy-Free Baked Potato Soup
Step 1. I always start by turning my Instant Pot to sauté mode and adding the ghee once it’s hot – watch for it to melt completely before adding your chopped onion, then sauté for 1-2 minutes until it becomes fragrant and translucent.
Step 2. Turn off sauté mode (this prevents any burning on the bottom), then add your diced potatoes and chicken broth, secure the lid, and set to pressure cook on high for exactly 8 minutes.
Step 3. While the potatoes are cooking, Betty’s tip: cook your bacon in a skillet so it’s ready to crumble over the finished soup – this saves time and keeps everything moving efficiently.
Step 4. When the cooking cycle completes, carefully turn the valve to venting for a quick release, watching out for that powerful steam, then remove the lid and stir in the coconut milk along with salt and pepper to taste.
Step 5. I’ve found that using an immersion blender right in the pot gives you the most control over texture – blend it completely smooth if you prefer creamy soup, or pulse it just a few times to leave some chunky potato pieces for a more rustic feel.
Step 6. If you’re using a regular blender instead, after years of making this, I learned to let the soup cool for about 5 minutes first to prevent any dangerous hot liquid explosions, and blend in batches if needed.
Step 7. Taste and adjust your seasonings – my family prefers a generous amount of black pepper and sometimes I add a tablespoon of nutritional yeast for an extra cheesy flavor without any dairy.
Step 8.Ladle the dairy-free baked potato soup into four bowls and top with crispy bacon, fresh chives, and green onions for that classic loaded baked potato experience everyone craves.
Keeping This Dairy-Free Baked Potato Soup Fresh
I typically store leftovers in airtight containers in the refrigerator for up to 4 days, and honestly, the flavors develop even more as it sits. The soup will thicken considerably when cold, which is completely normal – just add a splash of chicken broth when reheating to bring it back to your preferred consistency. Betty always labeled her containers with the date, and I’ve adopted that habit because it takes the guesswork out of food safety.
This dairy-free baked potato soup freezes beautifully for up to 3 months. I portion it into individual freezer-safe containers so I can grab just what I need for a quick lunch. Through trial and error, I learned to leave about an inch of space at the top of each container since liquids expand when frozen. When you’re ready to enjoy it, thaw overnight in the refrigerator for best results.
For the best texture, I reheat by transferring the soup to a pot on the stove over medium-low heat, stirring occasionally until it’s heated through – usually about 5-7 minutes. The microwave works in a pinch (use 2-3 minute intervals, stirring between each), but stovetop reheating preserves that silky texture better. If you froze the soup, add a bit of extra coconut milk or broth while reheating to refresh the creaminess.
Dairy-Free Baked Potato Soup (Whole30)
This Instant Pot dairy-free baked potato soup is made with minimal ingredients but packs all the flavors of a loaded baked potato. Whole30 compliant and paleo friendly.
Turn Instant Pot to sauté mode and when hot, add ghee. Once ghee is melted, add chopped onion and sauté for 1-2 minutes until fragrant and translucent.
Turn off sauté mode and add diced potatoes and chicken broth. Secure lid and pressure cook on high for 8 minutes.
While potatoes cook, prepare bacon in a skillet until crispy. Set aside for topping.
Once cooking is complete, turn valve to venting for a quick release (watch out for the steam). Add coconut milk, salt, and pepper.
Use an immersion blender to blend soup to your desired texture. For a regular blender, let soup cool slightly and blend in batches. You can blend completely smooth or leave some chunks for texture.
Taste and adjust seasonings as needed. Add optional tablespoon of nutritional yeast for cheesy flavor.
Serve in 4 bowls with crispy bacon, chives, and green onions as desired toppings.
Notes
Use full-fat coconut milk for creaminess (you won’t taste the coconut). If sensitive to coconut, substitute nutpods dairy-free creamer. If soup is too thick, add 1/2 cup chicken broth. If too thin, add 1 tablespoon arrowroot powder mixed with 2 tablespoons water. Ghee is lactose-free; for strictly dairy-free use vegan butter or butter-flavored coconut oil. Time does not include Instant Pot pressurization time (typically 10-15 minutes additional).
Perfect Partners for Dairy-Free Baked Potato Soup
Crusty sourdough bread – There’s something magical about dipping warm, tangy bread into this creamy soup, and the contrast between the crispy crust and silky broth makes every bite satisfying.
Simple green salad with vinaigrette – A fresh, acidic salad cuts through the richness of the soup beautifully, and I love using a lemon vinaigrette with mixed greens and cucumber for brightness.
Roasted Brussels sprouts – The caramelized, slightly crispy edges of roasted Brussels sprouts provide both textural contrast and a vegetal balance to this hearty dairy-free baked potato soup.
Garlic roasted sweet potatoes – Carrots, parsnips, and sweet potatoes roasted with olive oil and thyme bring seasonal warmth and additional nutrients to round out your bowl.
Classic coleslaw – My family loves the cool, crunchy contrast of coleslaw alongside warm soup, especially one made with a tangy vinegar-based dressing rather than mayo.
Crispy smashed potatoes – For potato lovers, these make an excellent side that adds extra texture contrast to the smooth soup.
FAQs
Can I substitute sweet potatoes for russet potatoes? I recommend sticking with russet potatoes because their high starch content creates that thick, creamy texture naturally – sweet potatoes will give you a thinner soup with a notably different flavor profile.
What if I don’t have an Instant Pot? Many home cooks find success with a regular pot on the stovetop – simply sauté the onions, add potatoes and broth, then simmer covered for 20-25 minutes until the potatoes are fork-tender before blending.
Can I make this dairy-free baked potato soup ahead of time? Betty’s solution is to prepare the soup completely, then store it without toppings for up to 2 days before serving – the flavors actually improve, and you just reheat gently on the stove when ready.
Why is my soup too thin? To prevent this issue, try blending more of the potatoes to release their starch, or add 1 tablespoon of arrowroot powder mixed with 2 tablespoons of water and simmer for a few minutes to thicken naturally.
