This Dairy-Free Potato Soup tastes like a loaded baked potato, but with no cream. This healthy and satisfying recipe can be made in the Instant Pot or on the stovetop.

A bowl of dairy-free potato soup topped with bacon crumbles

One-pot meals are simply the best and this hearty potato soup makes even better leftovers!

Coconut milk and russet potatoes are all you need for a creamy and comforting soup. Skip the cow’s milk and make this healthier but delicious version of the classic potato soup.

Why You Need This Recipe

  • It’s gluten-free and dairy-free! Just be sure to buy gluten-free chicken broth since gluten can sometimes hide in the ingredients.
  • This Dairy-Free Potato Soup makes delicious leftovers. Soup is one of those dishes that only gets better overnight. All the flavors come together and the next day you get a delicious filling soup with no work.
  • It only takes 15 minutes to prep all the vegetables and after that it’s smooth sailing. Let the vegetables get tender and blend it up. It’s that easy!

Key Ingredients

Russet potatoes cook and then break down to make the soup creamy.

Carrots add additional flavor and more vegetables.

Chicken broth thins the soup out perfectly.

Coconut milk gives the soup a creamy texture and rich flavor without the addition of cream or dairy milk.

Ingredients for dairy-free potato soup

Recipe Steps

Step One

Combine the diced potatoes, vegetables, and the broth in an Instant Pot or a large pot over medium heat.

Step Two

If using a pressure cooker, set the time to 10 minutes at high pressure. If using the stovetop, bring the vegetables to a boil then reduce the heat. Cook covered until the potatoes are tender.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Process shots showing how to make dairy-free potato soup

Step Three

If using a pressure cooker, let the pressure come down naturally for 5 minutes and then quick release any remaining pressure.

Step Four

Add the coconut milk, salt, and pepper then mash the potatoes into the milk and broth. For a smoother texture, use an immersion blender to blend the soup.

Step Five

Serve immediately. Top each serving with bacon crumbles and scallions, if desired.

cooked and blended potato soup in instant pot

Recipe Tips & Substitutions

  • If you want a lighter soup option with less fat, feel free to replace the full-fat coconut milk with light coconut milk or even unsweetened almond milk.
  • VEGAN OPTION: replace the chicken broth with vegetable broth and leave off the bacon.
  • PALEO OPTION: use sweet potatoes instead of white potatoes.
  • Refrigerate any leftovers in an airtight container for up to 4 days. Reheat before serving.

FAQs

Do I have to use Russet potatoes?

Russet potatoes are great for soups because of their high starch content, but you can also use all purpose potatoes like Yukon Golds.

Stay away from waxy potatoes for this soup as they have a low starch content. They will hold their shape during cooking and won’t break down easily enough to thicken up the soup.

two bowls of potato soup with bacon and scallions

Other Dairy-Free Soup Recipes You Might Like

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a bowl of dairy-free potato soup

Dairy-Free Potato Soup (Instant Pot or Stovetop)


Description

This Dairy-Free Potato Soup tastes like a loaded baked potato, but with no cream. This healthy and satisfying recipe can be made in the Instant Pot or on the stovetop.


Ingredients

Scale
  • 1 pound medium Russet potatoes (about 3 potatoes), washed and cut into 1-inch cubes
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • ½ red onion, chopped
  • 3 cups reduced-sodium chicken broth (for vegan or vegetarian, use vegetable broth)
  • 1 13.5-ounce can full-fat coconut milk
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 3 scallions, chopped
  • 3 slices cooked bacon, crumbled (omit for vegan)

Instructions

  1. Combine the potatoes, carrots, celery, onion, and broth in the base of a 6-quart Instant Pot or in a large lidded pot over medium heat.
  2. If using a pressure cooker, set the time to 10 minutes at high pressure. If using the stovetop, let the potatoes, carrots, celery, onion, and broth come to a boil, then reduce the heat to medium, cover the pot, and cook for 15-20 minutes, or until the potatoes are tender.
  3. If using a pressure cooker, let the pressure come down naturally for 5 minutes, then quick release any remaining pressure.
  4. Remove the lid. Add the coconut milk, broth, salt, and pepper. Using a potato masher, mash the potatoes into the milk and broth. Alternatively, for a smoother texture, you can use a hand immersion blender to blend the soup to the desired smoothness.
  5. Serve immediately. Top each serving with the scallions and bacon crumbles.

Notes

  1. If you want a lighter soup option with less fat, feel free to replace the full-fat coconut milk with light coconut milk or even unsweetened almond milk.
  2. VEGAN OPTION: replace the chicken broth with vegetable broth and leave off the bacon.
  3. PALEO OPTION: use sweet potatoes instead of white potatoes.
  4. Refrigerate any leftovers in an airtight container for up to 4 days. Reheat before serving.
  • Category: Soup
  • Method: Instant Pot or Stovetop
  • Cuisine: American

Keywords: loaded potato soup, instant pot potato soup, coconut milk potato soup

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