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!
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.
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.
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.
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.