Whole30 Potato Soup {Instant Pot Potato Soup}
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 soup recipes you’ll ever make! Instant Pot potato soup is a fast weeknight meal.
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I’m not sure about you, but potato soup is on my top five favorite comfort foods list (also on that list? Whole30 Tomato Soup Vegan Butternut Squash Soup, and Paleo Chicken Pot Pie Soup).
Soup is pretty much my favorite thing. Whole30 soups are so delicious, comforting, and healthy that I actually put together a guide on 15 Whole30 Soups to keep you warm and cozy.
If you are new to pressure cooking and the Instant Pot, check out this post on recipes for Instant Pot beginners. As always there are non-Instant Pot instructions included in the printable recipe.
What Ingredients Are in Whole30 Potato Soup?
The ingredients are very simple and incredibly humble. But when cooked the correct way, they become potato-flavored magic.
- Potatoes! I prefer plain ol’ Russets (organic if it fits your budget)
- Ghee (use olive oil to make it vegan or dairy-free)
- Onion & garlic
- Broth – veggie or chicken (try homemade chicken bone broth)
- Milk of choice (favorite dairy-free or regular milk if not Whole30/dairy-free. I used Nut Pods original)
- Toppings – bacon, green onions/chives. Shredded cheese if you’re not Whole30/dairy-free.
If you don’t want to make your own homemade bone broth, check out this post on where to buy bone broth. In a very dorky move on my part, I’ve created a free download where you can compare protein and sodium content as well as the price per ounce for various brands. #nerdalert
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.
Doing a Whole30 round and need help getting started off on the right foot? Download 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.
How to Make Dairy-Free Potato Soup
*Detailed and printable recipe card is available at the bottom of this post (and slow cooker and stove top instructions too. Booyah!)
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.
Add in 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. <—–If you have any questions about those terms, check out this post on recipes for Instant Pot beginners.
After it finishes cooking, perform a quick release and wait for it to depressurize.
Using an immersion blender, blend the soup to your preferred thickness. I prefer to leave some chunks of potato in there. Add the milk, salt, and pepper. Stir.
You can add crispy premade bacon from Air Fryer Bacon or if you bake bacon in the oven. Save the rest for breakfast or pop some in the freezer as part of your easy healthy meal prep.
Pro Tips/Recipe Notes
- You don’t have to the 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.
- Need help getting started with the Whole30? You’ll love my free printable Trader Joe’s Whole30 shopping list and my Whole30 Costco shopping list.
Other Whole30 + Paleo Soup Recipes
Check out my entire Instant Pot Soup Recipes category, and these other great soup recipes:
- Instant Pot Paleo French Onion Soup {Dairy-Free}
- Instant Pot Zuppa Toscana
- Chipotle Instant Pot Turkey Chili {Whole30, Paleo, Dairy-Free}
- Whole30 Beef Stew
- 14 Easy Instant Pot Soup Recipes
- Instant Pot Chicken and Dumplings (not Whole30 compliant)
Cozy up to a bowl of this soup at the end of the next cold and blustery day. Hauling firewood, splinters, and spiders aren’t required experiences to enjoy Whole30 Potato Soup, but the hint of danger definitely adds a flavor boost.
Whole30 Potato Soup Weight Watchers Points
One serving of Whole30 Potato Soup has 3 WW Freestyle SmartPoints.
Whole30 Potato Soup {Instant Pot Potato Soup}
Ingredients
Stovetop/Slow Cooker Ingredient List
- 8 cups Russet potatoes peeled, and cut into 1-inch chunks
- 1 onion preferably white or yellow, sliced
- 4 tbsp ghee, butter, olive oil
- 4.5 cups chicken stock try homemade
- 4 cloves garlic roughly chopped
- 1-2 cups milk of choice Nutpods original for Whole30
- Salt and pepper to taste
Instant Pot Ingredient List
- 8 cups Russet potatoes peeled, and cut into 1-inch chunks
- 1 onion preferably white or yellow, sliced
- 4 tbsp ghee, butter, olive oil
- 3 cups chicken stock try homemade
- 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.
- 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.
- 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. I prefer to leave some chunks of potato in there. Slowly stir in milk until the consistency is to your liking. Stir.
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.
- Add the potatoes, garlic, and onions, and cook for about 15 minutes, stirring often.
- 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.
- 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.
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.