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. Everyone loves this loaded baked potato soup!

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

One-pot meals are simply the best and this hearty potato soup makes great 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 using simple ingredients.

This creamy soup made with non-dairy milk is perfect for those who have a dairy intolerance or lactose intolerance. The best part is that you’d never know it was made without milk.

I’ve included directions for making this in an electric pressure cooker or on the stove top in a big post or Dutch oven.

Dairy-Free Potato Soup Benefits

  • 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!

Ingredients

Ingredients for dairy-free potato soup
  • Russet potatoes cook and then break down to make the soup creamy. You can also use red potatoes, Yukon gold potatoes, or yellow potatoes, but Russets will offer the most starch and thickness for an ultra creamy potato soup.
  • Carrots and celery add additional flavor and more vegetables.
  • Chicken broth or chicken stock thins the soup out perfectly. Feel free to substitute with vegetable broth or vegetable stock for plant-based diets.
  • Seasonings like salt and black pepper are all you need.
  • For toppings, you can use whatever you like including cooked bacon (use vegan bacon for plant-based diets), vegan sour cream, vegan cheese, fresh parsley, or green onions.
  • Coconut milk gives the soup a creamy texture and rich flavor without the addition of heavy cream or dairy milk. You can also use coconut cream.

Please see the recipe card at the end of this post for the exact measurements.

Recipe Steps

Process shots showing how to make dairy-free potato soup.

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.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

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.

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

cooked and blended potato soup in instant pot.

Recipe Tips

  • 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 or AIP Diet option: use sweet potatoes instead of white potatoes.
  • Refrigerate any leftovers in an airtight container for up to 4 days. Reheat before serving.

Recipe 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.

Do I need peel the potatoes?

You can peel the potatoes, but you don’t have to. It’s a personal preference. If you don’t peel the potatoes, be sure to scrub them well to get rid of any dirt.

two bowls of potato soup with bacon and scallions.

More Dairy-Free Soup Recipes You Might Like

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Air Fryer Smashed Potatoes

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a bowl of dairy-free potato soup

Dairy-Free Potato Soup (Instant Pot or Stovetop)

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5 from 10 reviews

Print Recipe

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.

  • Total Time: 55 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 1 pound medium Russet potatoes (about 3 potatoes), washed and cut into 1-inch cubes
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1/2 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
  • 1/2 teaspoon sea salt
  • 1/4 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, salt, and pepper. Using a potato masher, mash the potatoes into the milk. 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.
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Instant Pot or Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 230
  • Sugar: 3.5 g
  • Sodium: 354.1 mg
  • Fat: 14.3 g
  • Saturated Fat: 9.2 g
  • Carbohydrates: 21.6 g
  • Fiber: 2.6 g
  • Protein: 6.4 g
  • Cholesterol: 9.2 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is studying to be a holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.