5 from 10 votes
a bowl of whole30 potato soup with bacon and green onions
Whole30 Potato Soup {Whole30, Dairy-Free, Gluten-Free}
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

A cozy bowl of comfort food, Whole30 Potato Soup is a healthy and simple dinner. This is one of the easiest and most delicious Whole30 recipes you'll ever make!

Course: Soup
Cuisine: American
Keyword: baked potato soup
Servings: 6 people
Calories: 406 kcal
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
Stovetop Instructions
  1. Peel and chop your potatoes.  The smaller you cut them, the faster they will cook.
  2. In a heavy-bottomed saucepan, melt the butter/add the olive oil over medium heat.
  3. Add the potatoes, garlic, and onions, and cook for about 15 minutes, stirring often.
  4. 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.

  5. 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. 

Instant Pot Instructions
  1. 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.

  2. 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. 

  3. When the time is up, carefully do a manual release. Be patient, it takes up to 10 minutes.

  4. 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. 

Slow Cooker Instructions
  1. 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).

  2. Blend the softened potatoes with an immersion blender or carefully transfer to a blender. 

  3. Add the milk, salt, and pepper.

Recipe 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. 

 

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 will make your dairy-free potato soup an odd pink hue.

Nutrition Facts
Whole30 Potato Soup {Whole30, Dairy-Free, Gluten-Free}
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.