I like to change my diet seasonally. In the summer, I eat a lot of salads and fresh vegetables. I crave taco bowls, homemade salsa, and handmade guacamole. As soon as the weather begins to turn cold, I switch into soup mode. Chili. Chicken and Rice Soup. Sweet Potato Gumbo. Beef Stew. Potato Soup. This recipe for Creamy Instant Pot Potato Soup is quick and easy. It’s gluten free with a dairy free option. I make this soup in the Instant Pot, but with a bit more time, you can make it on the stove top.
THE SECRET TO RICH AND CREAMY POTATO SOUP
I think we all know that potatoes have some creaminess of their own. We love mashed potatoes for this reason. The key to a rich and creamy potato soup is adding fat. In this recipe for Creamy Instant Pot Potato Soup, I suggest using ghee or bacon grease. You can also opt for a bit of olive oil and then later add the fat that gathers at the top of canned coconut milk. I like this recipe because it allows for personal preference. I sometimes change the fat each time I make it depending on what I have available in the kitchen.
THE INGREDIENTS FOR CREAMY INSTANT POT POTATO SOUP
- 1 pound of bacon (cooked separately)
- cooking fat (ghee or bacon grease or olive oil)
- diced onion
- minced garlic
- gold potatoes, peeled and cut into one inch pieces
- chicken stock
- sea salt
- white pepper
- black pepper
- solidified fat from canned coconut milk (optional, but a great addition if ghee or bacon grease were not used)
- dairy free milk
- garnish with bacon and diced red or green onions
INSTANT POT VS. STOVE TOP
I wrote this recipe for an Instant Pot. You can do the same thing in a pot on the stove top. The time will be altered. It will likely take longer to cook the potatoes all the way through. Just cook until the potatoes are soft and can be easily pierced with a fork.
Creamy Instant Pot Potato Soup – Gluten Free (Dairy Free Option)
Ingredients
- 1 pound of bacon (cooked separately, chopped into small pieces)
- 3 tbsp cooking fat (ghee or bacon grease or olive oil – if using olive oil, I’d only use 1 tbsp, but add optional coconut milk fat later)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2.5 pounds gold potatoes, peeled and cut into one inch pieces (this is half of a five pound bag)
- 4-6 c chicken stock (enough to just cover the potatoes while cooking)
- 1 tsp sea salt
- 1/4 tsp white pepper
- fresh black pepper to taste
- solidified fat from canned coconut milk (optional, but a great addition if ghee or bacon grease were not used)
- 1 c dairy free milk
- garnish with chopped bacon and diced red or green onions
Instructions
- In a pan on the stovetop, fully cook one pound of bacon. I use kitchen scissors to cut the bacon into small pieces before cooking. Then I continually stir the bacon to cook all of the small pieces well. When done cooking, move the bacon to a paper towel on a plate. The paper towel will collect excess grease. Save the grease from the pan. Some may be used to start the soup, if desired.
- Place the diced onion and minced garlic into the Instant Pot. Add the cooking fat of your choice. If using olive oil, I’d use just one tablespoon instead of three. Use the “Sauté” function to cook the onion and garlic until fragrant. When done, turn the “Sauté” function off.
- Add the peel and chopped potatoes. Cover them with chicken stock…just enough to reach the top of the potatoes. Add the sea salt, white pepper, and black pepper. Put the lid on the Instant Pot and cook on high pressure for ten minutes.
- When the Instant Pot is done cooking, you can allow the pot to slow release or manually release the valve. Use an immersion blender to blend the contents of the pot. If you are using the optional coconut milk fat, add that to the pot for blending. Once the soup is creamy, add the dairy free milk to thin it out a bit. You can add more or less than the suggested one cup. This is to your preference.
- Serve the soup hot with the chopped bacon and diced red or green onions. Enjoy!
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