Instant Pot Loaded Baked Potato Soup {AIP, Whole30, Vegan}
A quick, easy, healthy take on the comfort food classic. Free of any allergens, and options to customize your toppings, you are only 30 minutes from a hearty satisfying one pot meal.
Equipment
- Instant Pot or Pressure Cooker
- Hand Blender or high powered blender
Ingredients
Soup
- 3 large white sweet potatoes
- 1 medium sweet onion
- 1 tablespoon bacon fat or coconut oil
- 2 garlic cloves
- 2 1/2 cups bone broth or vegetable stock
- 1 teaspoon sea salt
- 1 tablespoon nutritional yeast
- 1 teaspoon fresh lemon juice
- 1 cup full-fat homemade or canned coconut milk
Optional toppings
- "Cheesy” Sweet Potato Croutons recipe follows
- Snipped chives or thin sliced green onions
- Paleo-friendly pork bacon or vegan eggplant bacon
“Cheesy” Sweet Potato Croutons
- 2 tablespoons fat or oil or choice
- 1/3 large sweet potato cut into small cubes
- 1 teaspoon sea salt
- 2 teaspoons nutritional yeast
Instructions
Soup
- Peel each potato, then cut 1/3 off of one and set aside. Cut remaining 2 1/2 potatoes into medium chunks and add to a bowl.
- Peel onion, cut into medium chunks, and set aside.
- Set Instant Pot to "Sauté" and add 1 tablespoon cooking fat. Once melted and hot, add onion and stir to combine. Cook onion, stirring every so often, until softened and starting to brown, about 5 minutes. Mince garlic and add to the pan. Stir constantly until fragrant, about 1 minute.
- Press “Cancel” on the pot, then add all potatoes, broth, and sea salt to the pot. Fit the lid on the pot, lock into place, then select the “Soup” setting (or "Manual," "High pressure"), and set the timer for 10 minutes.
- While the pot comes to pressure, cook your bacon and prepare the “Cheesy” Croutons, if using.
- Once the soup finishes cooking, move the lever on the lid to “Vent” to manually release the pressure. Be careful with the steam!
- Use a hand blender (or potato masher for a chunkier soup) to blend until soup is smooth. Add nutritional yeast, lemon, and coconut milk, and blend again until combined. Adjust seasonings to taste and add more liquid for a thinner soup, or until it reaches your desired consistency.
- Add toppings if desired and serve warm.
“Cheesy” Sweet Potato Croutons
- Heat a small sauté pan over medium and add fat/oil. Once oil is hot, add sweet potato cubes, sea salt, and nutritional yeast. Toss potatoes and seasoning in oil to combine. Brown cubes, a couple of minutes per side, until crispy and evenly toasted. Set side on a paper towel lined plate until ready to use.
Notes
- Because this is such a simple recipe, it is important to use quality ingredients. Make your own broth if you can, find quality fresh veggies, and of course customize the flavors to your liking.
- This soup is great on its own, but all the flavors of the toppings really work well to round out the dish, much like a loaded baked potato.
- Without the toppings, the soup freezes very well. I like to batch cook my soups and separate portions into individual containers for an easy lunch or dinner.
Tried this recipe?Let us know how it was!