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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

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


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 13.5ounce 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)


  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.


  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


  • Serving Size:
  • 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