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. u003cbr/u003eu003cbr/u003eStay 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.

Dairy-Free Potato Soup (Instant Pot or Stovetop)

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)

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Instructions

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.
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.
If using a pressure cooker, let the pressure come down naturally for 5 minutes, then quick release any remaining pressure.
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.
Serve immediately. Top each serving with the scallions and bacon crumbles.

Notes

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.

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