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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 recipes you can make and is a fast weeknight meal.

a bowl of whole30 potato soup with bacon and green onions

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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? 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.

potatoes, ghee, broth, and other ingredients for making Whole30 Potato Soup

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.

two process photos showing how to make Whole30 potato soup in an Instant Pot

an immersion blender blending whole30 potato soup in an instant pot

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

A bowl of whole30 potato soup with a blue cloth and a bowl of green salad

Whole30 Potato Soup Weight Watchers Points

One serving has 3 WW Freestyle SmartPoints.

a bowl of whole30 potato soup with bacon and green onions
Print Recipe
5 from 12 votes

Whole30 Potato Soup

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
A cozy bowl of comfort food, Whole30 Potato Soup is a healthy and simple dinner.

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 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. Slowly stir in milk until the consistency is to your liking.

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

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 your lid. 
 
White and yellow onions are best, as red will make your dairy-free potato soup an odd pink hue.
Nutrition Facts
Whole30 Potato Soup
Amount Per Serving (1 cup)
Calories 406 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 9mg3%
Sodium 290mg13%
Potassium 1461mg42%
Carbohydrates 61g20%
Fiber 4g17%
Sugar 7g8%
Protein 12g24%
Vitamin A 65IU1%
Vitamin C 18.6mg23%
Calcium 96mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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34 comments on “Whole30 Potato Soup {Instant Pot Potato Soup}”

  1. This is so easy to make but so full of flavor!!! I have actually made it all 3 ways. My family loves this soup!

  2. I see that it says to do a manual release for the Instant Pot version. Is this the equivalent of a “quick release”? Will the potato soup spray out? I have seen some horror videos on YouTube about this for soups and pastas!

    • Hi Aidan, yes, manual and quick release are the same thing. I’ve never had soup spray out every when making this, and I even just made it on Thursday.

      That being said, if you have a 3 quart, I would allow it to do a natural release. There is less space in a 3 quart and the soup would be closer to the lid.

  3. “After it finishes cooking, perform a quick release” that’s what she said!

    Leeks are also a delicious addition to potato soup! I’m hoping to get a instant pot soon (thank you income tax return!) I’m def going to be stalking your site for all the instant pot tips and recipes!

  4. Made this tonight. I learned that should definitely peel the potatoes (as instructed) if I don’t want it to look like prison gruel, but boy did it taste good! Love the healthier take on a favorite comfort food. 

  5. This was so good. Great taste and texture. I didn’t miss the heavy cream or cream cheese that potato soup often calls for.

  6. I love a good soup on a cold day. This didn’t disappoint!

  7. So good. I did the instant pot version. Easy and fast.

  8. I’ve mafe this several times for my kids. They love it. My kids call it Mashed Potato Soup. I also add corn after blending the potatoes!

  9. You just listed this as you meal plan for the week of Nov 16-22 2015, and as I have a huge thing of potatoes that need to be eaten up and some cashew milk that needs to be consumed, I do believe we are having this for supper. Maybe I’ll even go crazy and make some homemade biscuits or something to go with it.

    Thanks for being so awesome!

  10. Try slicing the potatoes in rounds next time and see what you think – I aim for about 3/8″. Yes, I know that sounds ridiculous, but 1/4″ is too thin and 1/2″ is too thick. No need to bust out the calipers, though. I saw it on America’s Test Kitchen, and didn’t believe it, so I tried it. They really do cook super fast & evenly that way. AND, it doesn’t take as long to prepare. 🙂