InstantPot Loaded Baked Potato Soup (Dairy-Free, Gluten-Free, Whole30 & Paleo)

Is it just me, or does soup sound good every day of the week right now? Maybe it’s the Illinois weather, or maybe it’s because my little one has come down with the creepin’ crud, but all I want to make right now is SOUP…….like the dairy-free InstantPot loaded baked potato soup I made today in the AKOS Nutrition Group on Facebook.

Speaking of soup, have you seen the InstantPot sweet potato soup recipe I posted a few weeks back? It is SO GOOD!

Alright, squirrel moment…….. back to the topic at hand; loaded baked potato soup.

Unlike traditional creamy potato soup, this version is dairy-free, gluten-free and even compliant with Whole30 and paleo meal plans! What the what?!?!?!? Yep, it’s true!

You can thank me later, but this deliciously-rich dish will make you forget that there is no heavy cream, milk or cheese in this version of your classic favorite.

Enjoy this remake, and please be sure to send me your requests for your next comfort food makeover! Email me at sarah@akosnutrition.com.

AKOS InstantPot Loaded Baked Potato Soup
Paleo & Whole30-Friendly, Dairy-Free, Gluten-Free

Ingredients
1 lb. bacon, cut into ¾ inch pieces
4 Tbsp reserved bacon fat
3 lbs russet potatoes, peeled and diced into ½ inch cubes.
1 onion, diced
4 tsp. garlic, minced
4 cups chicken bone broth
4 Tbsp nutritional yeast
3 Tbsp. tapioca flour
1 can (14oz) full-fat coconut milk
1 tsp sea salt
¼ tsp black pepper
Thinly sliced green onions, for garnish (optional)

Directions
1. Using the sauté function, add the bacon to the InstantPot to cook. When crisp, remove with a slotted spoon and place on paper towel to drain. Reserve 4 Tbsp of the bacon fat and save the rest for your next recipe!
2. Add the onions and cook for 3 min, and then add the garlic and cook for 1 additional minute.
3. Add the potatoes next and toss to coat in the onions, garlic and bacon fat. Then add the broth, salt, pepper and nutritional yeast. Stir until well combined.
4. Be sure the pressure release valve is set to the “sealing” position and proceed to cook on manual high pressure for 10 minutes.
5. Meanwhile, create a slurry using the coconut milk and the tapioca flour.
6. Once pressure has reduced (either manually, or on its own), remove half of the soup and transfer to a blender or use an immersion blender until creamy and then reincorporate into the rest of the mixture.
7. Choose the sauté function on your InstantPot and add the slurry, stir to combine, then add roughly ¾ of the bacon and cook for an additional 5 minutes, and then set your InstantPot to keep warm.
8. Serve, garnish with green onions and remaining bacon and enjoy!

Note
For those who are meat-free, you can choose to make this recipe using olive oil and vegetable broth!