A cozy bowl of comfort food, Whole30 Potato Soup is a healthy and simple dinner. This dairy-free potato soup one of the easiest and most delicious recipes you can make and is a fast weeknight meal.
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A big bowl of this Instant Pot potato soup is like a hug in a bowl. It’s so cozy and will become your favorite new comfort food. No Instant Pot? No problem! As always there are non-Instant Pot instructions included in the printable recipe.
If you are new to pressure cooking and the Instant Pot, check out this post on recipes for Instant Pot beginners.
Doing a Whole30 round and need help getting started off on the right foot? Get my totally free printable Whole30 Meal Plan, Trader Joe’s Whole30 Shopping List, and Whole30 Costco Shopping List. I have done all the work for you by checking ingredients and figuring out safe foods.
Where Do You Get Whole30 Compliant Bacon?
Whole30, paleo, and sugar-free bacon can be challenging to find, so I have rounded up all the Whole30 bacon brands out there. Yah welcome.
And if you enjoy being smart and efficient (and you do), you’ll want to bake up a bunch of bacon at once in the oven to keep in the fridge/freezer.
Pro Tips/Recipe Notes
- You don’t have to peel the potatoes but it will alter the appearance quite a bit if you don’t.
- White and yellow onions are best, as red (c’mon, we know they’re really purple) will make your dairy-free potato soup an odd pink hue. Call it unicorn soup and really sell it to your kids.
- If you don’t have an immersion blender, transfer the soup in batches to a blender. Remove the middle part of the lid and place a towel over it. This will allow some of the steam to escape and won’t blow open the lid.
- Meal prep shortcuts: How to freeze garlic, how to freeze onions, and how to freeze potatoes.
Other Whole30 + Paleo Soup Recipes
- Check out all my Whole30 Soup recipes
- Instant Pot Paleo French Onion Soup {Dairy-Free}
- Gluten-Free Tomato Soup
- Paleo Chicken Pot Pie Soup
- Instant Pot Zuppa Toscana
- Chipotle Instant Pot Turkey Chili {Whole30, Paleo, Dairy-Free}
- Whole30 Beef Stew
Whole30 Potato Soup Weight Watchers Points
One serving has 3 WW Freestyle SmartPoints.
Whole30 Potato Soup
Ingredients
Instant Pot Ingredient List
- 4 tbsp ghee, butter, or olive oil
- 8 cups Russet potatoes peeled, and cut into 1-inch chunks
- 1 cup onion preferably white or yellow, sliced
- 3 cups chicken stock
- 4 cloves garlic roughly chopped
- 1-2 cups milk of choice Nutpods original for Whole30
- Salt and pepper to taste
Stovetop/Slow Cooker Ingredient List
- 4 tbsp ghee, butter, or olive oil
- 8 cups Russet potatoes peeled, and cut into 1-inch chunks
- 1 cup onion preferably white or yellow, sliced
- 4.5 cups chicken stock
- 4 cloves garlic roughly chopped
- 1-2 cups milk of choice Nutpods original for Whole30
- Salt and pepper to taste
Instructions
Instant Pot Instructions
- Melt the ghee (or olive oil) on Saute in your Instant Pot and stir in the onions and garlic. Cook down for a few minutes. Press Keep Warm/Off.4 tbsp ghee, butter, or olive oil, 1 cup onion, 4 cloves garlic
- Add the potatoes and broth. Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>6 minutes.8 cups Russet potatoes, 3 cups chicken stock
- When the time is up, carefully do a manual release. Be patient, it takes up to 10 minutes.
- Using an immersion blender, blend the soup to your preferred thickness. Slowly stir in milk until the consistency is to your liking.1-2 cups milk of choice, Salt and pepper to taste
Stovetop Instructions
- Peel and chop your potatoes. The smaller you cut them, the faster they will cook.
- In a heavy-bottomed saucepan, melt the butter/add the olive oil over medium heat.4 tbsp ghee, butter, or olive oil
- Add the potatoes, garlic, and onions, and cook for about 15 minutes, stirring often.8 cups Russet potatoes, 1 cup onion, 4 cloves garlic
- Add the broth, and bring the spuds and onions to a boil, and boil until they have softened further. If you prefer a thicker soup, reduce the broth by 1/2 cup.4.5 cups chicken stock
- Using an immersion blender, blend the soup to your preferred thickness. I like to leave some chunks of potato in there. Slowly stir in milk until the consistency is to your liking. Stir. Cook down for another 5 minutes.1-2 cups milk of choice, Salt and pepper to taste
Slow Cooker Instructions
- Add potatoes, onions, and garlic and cover with chicken stock. Cook on low for 6 hours. (No ghee or olive oil is needed for the slow cooker version).
- Blend the softened potatoes with an immersion blender or carefully transfer to a blender.
- Add the milk, salt, and pepper.
Notes
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I made this on the stovetop as I am recovering from the stomach flu. It has a nice mild flavor, perfect for recovery. And I’ll be able to add different items to vary the flavor throughout the week. I followed the directions using unsweetened almond milk but I replaced some of the potatoes with yellow squash for color and to vary the nutrients. It’s a perfect recipe.
Jennifer, I hope you’re feeling better soon! And I love the idea of adding squash to the soup.