Nothing screams comfort more than a hot bowl of potato soup. This Whole30 Creamy Potato Soup is not only healthy, vegan, and Paleo, it's full of flavor!
What kind of potatoes can you have on Whole30?
Are you ready for some exciting news? You can have all types of potatoes while doing Whole30. Yukon gold, red, russet, and sweet potatoes are all Whole30 approved.
How do you add flavor to potato soup?
One of my favorite ways to add flavor to potato soup is by adding garlic and onion. This recipe calls for both garlic and onion that help give this recipe great flavor. I also love adding nutritional yeast to get that cheesy flavor while keeping the recipe Whole30, vegan, and Paleo.
How do you make creamy potato soup from scratch?
1. Cut the potatoes into one inch cubes, dice the onion, and mince the garlic.
2. In a big pot boil the potatoes until tender.
3. To a big dutch oven or pot, add 1tbsp of ghee and heat it to medium heat.
4. Add the diced onion to the pot with the melted ghee and sauté till tender. About 3 minutes then add the garlic and sauté for another minute or two.
5. Sprinkle 1tbsp of arrowroot flour over the sautéed onions and garlic and stir till everything is coated.
6. Add the boiled potatoes, nut milk, broth, nutritional yeast, salt, and pepper to the pot and bring to a low boil
7. Let the soup cook for about 10 minutes or until it starts to thicken slightly.
8. While the soup is cooking, crisp up 4-6 slices of bacon and set them aside for serving.
9. Once the soup has slightly thickened, using an immersion blender directly in the pot, blend the soup to a creamy consistency. I like to leave a few potato chunks but you can blend it completely smooth if you like. If you don't have an immersion blender, you can transfer half of the soup to a blender and blend it till cream and add it back to the rest of the soup.
10. Top with crumbled bacon and chopped chives.
Substitutions
There aren't a ton of substitutions that can be made with this recipe. The biggest substitution that can be made is with your milk of choice. I love using Nutpods Original Creamer (new customers can use the code kaleenas.kitchen to get 15% off your first order) in this recipe but you can use almond milk or coconut milk. If you aren't doing Whole30 then oat milk is another great option.
This Whole30 Creamy Potato Soup recipe calls for arrowroot flour but if you don't have it then you can substitute tapioca flour.
Making Whole30 Creamy Potato Soup in the Instant Pot
One of the great things about this Whole30 Creamy Potato Soup recipe is that you can make it on the stovetop or in the Instant Pot. Instant Pots are so great for making healthy soups!
Making potato soup in the Instant Pot is a lot easier and takes a lot less time. The steps are pretty similar to the stovetop.
- Turn your Instant Pot to the sauté function and add 1tbsp of ghee to the bottom of the pot
2. Cut the potatoes into one inch cubes, dice the onion, and mince the garlic.
3. Add the diced onion to the pot with the melted ghee and sauté till tender. About 3 minutes then add the garlic and sauté for another minute or two.
4. Sprinkle 1tbsp of arrowroot flour over the sautéed onions and garlic and stir till everything is coated.
5. Add the cut potatoes, nut milk, broth, nutritional yeast, salt, and pepper to the pot. Put the lid on the Instant Pot and make sure it is on the seal function.
6. Using the manual mode, cook with high pressure for 10 minutes.
7. While the soup is cooking, crisp up 4-6 slices of bacon and set them aside for serving.
8. After the soup is done, manually release the steam.
9. Using an immersion blender, blend the soup to a creamy consistency. I like to leave a few potato chunks but you can blend it completely smooth if you like. If you don't have an immersion blender, you can transfer half of the soup to a blender and blend it till cream and add it back to the rest of the soup.
10. Top with crumbled bacon and chopped chives.
Looking for more comfort food recipes? Check these out...
Whole30 Swedish Meatballs and Mashed Potatoes
Whole30 Creamy Potato Soup
Ingredients
- 5 medium Yukon Gold Potatoes
- 1 tbsp Ghee
- ½ Onion
- 4 strips No Sugar Bacon I love using Pederson Farms No Sugar Bacon or Applegate's No Sugar Bacon
- 2 cloves Garlic
- 1 cup Unsweetened Nut Milk I like using Nutpods Original Creamer
- 2 tbsp Nutritional Yeast
- 2 cups Chicken Broth
- 1 tbsp Arrowroot Flour
- 1 tsp Salt
- 1 tsp Pepper
- Chives optional for topping
Instructions
For Stovetop
- Cut the potatoes into one inch cubes, dice the onion, and mince the garlic
- In a big pot boil the potatoes until tender
- To a big dutch oven or pot, add 1tbsp of ghee and heat it to medium heat
- Add the diced onion to the pot with the melted ghee and sauté till tender. About 3 minutes then add the garlic and sauté for another minute or two
- Sprinkle 1tbsp of arrowroot flour over the sautéed onions and garlic and stir till everything is coated
- Add the boiled potatoes, nut milk, broth, nutritional yeast, salt, and pepper to the pot and bring to a low boil
- Let the soup cook for about 10 minutes or until it starts to thicken slightly
- While the soup is cooking, crisp up 4 slices of bacon and set aside for serving
- Once the soup has slightly thickened, using an immersion blender directly in the pot, blend the soup to a creamy consistency. I like to leave a few potato chunks but you can blend it completely smooth if you like. If you don't have an immersion blender, you can transfer half of the soup to a blender and blend it till cream and add it back to the rest of the soup
- Top with crumbled bacon and chopped chives
For The Instant Pot
- Turn your Instant Pot to the sauté function and add 1tbsp of ghee to the bottom of the pot
- Cut the potatoes into one inch cubes, dice the onion, and mince the garlic
- Add the diced onion to the pot with the melted ghee and sauté till tender. About 3 minutes then add the garlic and sauté for another minute or two
- Sprinkle 1tbsp of arrowroot flour over the sautéed onions and garlic and stir till everything is coated
- Add the cut potatoes, nut milk, broth, nutritional yeast, salt, and pepper to the pot. Put the lid on the Instant Pot and make sure it is on the seal function
- Using the manual mode, cook with high pressure for 10 minutes
- While the soup is cooking, crisp up 4 slices of bacon and set them aside for serving
- After the soup is done, manually release the steam
- Using an immersion blender directly in the Instant Pot, blend the soup to a creamy consistency. I like to leave a few potato chunks but you can blend it completely smooth if you like. If you don't have an immersion blender, you can transfer half of the soup to a blender and blend it till cream and add it back to the rest of the soup
- Top with crumbled bacon and chopped chives