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.
- 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)
- 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, 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.
- Serve immediately. Top each serving with the scallions and bacon crumbles.
- 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.
- Category: Soup
- Method: Instant Pot or Stovetop
- Cuisine: American
Keywords: loaded potato soup, instant pot potato soup, coconut milk potato soup