This delicious instant Pot baked potato soup is dairy-free, Paleo, and Whole30-approved. Loaded with creamy potatoes, onion, and crispy bacon. Perfect for busy weeknights and lazy weekends alike! This homemade potato soup is the ultimate comfort food.
Why You’ll Love This Recipe
What if I said that you could make a velvety smooth, super creamy potato soup with ALL the flavors of a traditional baked potato soup; but is dairy free and comes together in 30 minutes or less?
While this may sound too good to be true, this Instant Pot loaded baked potato soup proves that it’s possible!
Made with wholesome, healthy ingredients like bone broth, fresh veggies, raw cashews, and coconut milk, this homemade potato soup is Paleo-friendly, Whole30-approved, and gluten-free.
I love making this Instant Pot potato soup in the cold fall and winter months, particularly after the holidays when I’m recovering from delicious, heavy family meals.
Russet Potatoes: Through some trial and error, I’ve found that russet potatoes yield the best results for creamy potato soup. Potatoes with waxy peels like yukon gold or red potatoes will also work but may produce a slight different texture.
Raw Cashews: Not roasted! We need all of that delicious fat and no extra salt to get the creaminess we’re looking for in this dairy-free potato soup.
Set the Instant Pot on the sauté setting. Melt the ghee and add the bacon. You could also use bacon grease, instead of ghee. Sauté the bacon uncovered for 1-2 minutes, then add the minced garlic and onion. Cook until onion is translucent.
Then, secure the lid on until it’s locked in place, and turn the knob to “sealing.” Cook on manual for 10 minutes. The Instant pot will take about 10 minutes to come to pressure before it starts to count down.
Once the timer goes off, manually release the pressure.
Add the coconut milk, cashews, and four ladles of the potato and broth mixture to a blender. (You could also use an immersion blender.) Blend until very smooth. Pour the mixture into the instant pot, and stir to combine. Add salt and pepper to taste, and serve warm with chopped green onions and extra bacon crumbles for garnish. Enjoy!
Tips and Variations
Spice up this Whole30 potato soup recipe by adding some crushed red pepper flakes, cayenne pepper, or diced hot peppers like jalapeños or serranos to the pot when you sauté the onions and garlic.
Not a fan of coconut milk? I promise you won’t taste the coconut in the soup! However, you can use any milk you prefer. If you’re wanting to keep this potato soup dairy-free, then you could use cashew milk. (You want something thicker than almond milk or oat milk.) If you do eat dairy, you could use heavy cream, half-and-half, or your milk of choice.
Make sure to read the label on your bacon to look for sneaky sugars. Opt for sugar-free bacon to keep this potato soup Whole30-approved.
Frequently Asked Questions
Can this Instant Pot potato soup be made on the stove top?
This potato soup recipe is so easy to make on the stove top. Get your Dutch oven or stock pot out (aka large soup pot). Over medium heat, add the ghee and sauté the bacon until crispy. Transfer on a paper towel onto a plate. Then, add the garlic and onions. Sauté until onion is translucent. Add the chicken broth, salt, pepper, and potatoes. Place the lid on your stock pot and simmer (not boil) for 15-20 minutes, stirring frequently. Simmer until potatoes are tender. In a blender, add the coconut milk, cashews, and four ladles of the potato and broth mixture* (see notes). Blend until very smooth. Pour the mixture back into the stock pot and stir to combine. Salt and pepper to taste and serve warm.
Can I make this potato soup in the slow cooker?
Yes you can! Add the ghee, sliced bacon, garlic, onion, potatoes, salt, pepper, and bone broth to the slow cooker, and cook on high for 3-4 hours, or low for 6-8 hours. Once the potatoes are tender, proceed to blend the coconut milk, cashews, and four ladles of the potato and broth mixture* (see notes). Blend until very smooth. Pour the mixture back into the slow cooker and stir to combine. Salt and pepper to taste and serve warm.
How can I make this potato soup vegan?
Simply use vegetable broth or stock in place of the bone broth (or chicken broth) and leave out the bacon. Add celery and carrots in for additional flavor.
What should I serve with this homemade potato soup?
You can’t go wrong, serving this Whole30 potato soup with a side salad. If you’re not adhering to a strict diet, then you could always serve it with some crusty bread (I like Against the Grain gluten-free baguettes), organic sour cream (I like Horizon Organic), crumbled cooked bacon, and shredded cheese.
Storage, Freezing, and Reheating Instructions
Store any leftover Instant Pot potato soup in an airtight container in the fridge for up to 4 days.
Freeze this cooled, cooked soup in an airtight, freezer-safe container for up to 3 months.
Reheat this dairy-free potato soup from frozen or chilled warming in a pot over medium-low heat or in the microwave until bubbling and heated through.
Lock the lid on, and turn the knob to “sealing”. Cook on manual for 10 minutes. Instant pot will take about 10 minutes to come to pressure before it starts to count down. Once the timer goes off, manually release the pressure.
In a blender, add the coconut milk, cashews, and four ladles of the potato and broth mixture* (see notes). Blend until very smooth. Pour the mixture into the instant pot and stir to combine. Salt and pepper to taste and serve warm.