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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.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 4 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 272
Ingredients Equipment Method Notes

Ingredients
  

  • 5-6 medium large russet potatoes 6-7 if using small-medium, diced
  • 2 slices bacon no-sugar bacon from Pederson Farms or Applegate recommended
  • 3.5 cups chicken broth
  • 1/2 white onion chopped
  • 1/3 cup coconut milk full fat
  • 1 tablespoon ghee use vegan butter or olive oil if strictly dairy-free
  • 1 teaspoon salt or to taste
  • black pepper to taste
  • green onions, chives, or additional toppings for garnish (optional)

Equipment

  • Instant Pot
  • Immersion blender or regular blender

Method
 

  1. 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.
  2. Turn off sauté mode and add diced potatoes and chicken broth. Secure lid and pressure cook on high for 8 minutes.
  3. While potatoes cook, prepare bacon in a skillet until crispy. Set aside for topping.
  4. Once cooking is complete, turn valve to venting for a quick release (watch out for the steam). Add coconut milk, salt, and pepper.
  5. 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.
  6. Taste and adjust seasonings as needed. Add optional tablespoon of nutritional yeast for cheesy flavor.
  7. 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).