This Creamy Potato Soup is so rich and comforting. It is the perfect soup recipe for a chilly day and the ultimate meal when you need something easy, filling, and healthy! This soup is Whole30, Paleo, and dairy-free but tastes so good you would never know it! It is a family favorite in my house and approved by husbands, teens, and toddlers!
This creamy potato soup is a dream come true! All the flavors of baked potato soup but with ingredients that cut the fat/calories down by 1/4 of what you find in traditional baked potato soup.
You can make this soup in your instant pot, slow cooker, or on the stovetop. It is also Whole30, Paleo, gluten-free, dairy-free, and can be made vegan! But don’t worry, this soup is so good it’s definitely one you will want to add to your weekly rotation!
Ingredients for creamy potato soup
This soup is totally customizable to any diet which is why I love it so much! I have noted the substitutions below so feel free to mix and match depending on what your preferences are.
Creamy potato soup used to be one of my favorite things to order when I went out to eat. Now, I’ve realized how ridiculously easy and delicious it is to make at home with a few tweaks that suit my preferred eating habits.
Ingredients you will need:
- Chicken Sausage (or another type of sausage, or no meat)
- Coconut Milk
- Spices (my favorite is dill, but rosemary, Italian seasoning, Mrs dash all work great)
Toppings for creamy potato soup:
- Bacon (turkey or pork but always look for antibiotic free)
- Cheese (skip if Paleo/Whole30)
- Cracked black pepper
- Sour Cream or Greek Yogurt (skip if Paleo/Whole30)
How to make healthy creamy potato soup
This recipe is flexible depending on what equipment you want to use and how much time you have.
Saute onions, carrots, celery, and garlic in ghee, in a pan on medium heat for a few minutes or until translucent (optional but adds flavor). Add all ingredients to the crockpot except the coconut milk. Cook on low for 8 hrs or high for 6. Once cooked, remove approximately 2 cups of potatoes with some liquid and mash or blend until smooth. Return to the slow cooker, add in coconut milk and stir to combine.
Set the instant pot on saute mode for 15 minutes. Saute onions, carrots, celery, and garlic until translucent while scraping bits off the bottom of the pot. Add in the remaining ingredients except for the coconut milk. Set the instant pot to sealing, pressure cook on high for 10 minutes (it will take 10 minutes to get to pressure before starting countdown). When the timer goes off, manually release pressure. Remove approximately 2 cups of potatoes with some liquid and mash or blend until smooth. Return to the instant pot, add in coconut milk and stir to combine.
Saute onions, carrots, celery, and garlic in ghee, in a pan on medium heat for a few minutes or until translucent. Add all ingredients to the pot except the coconut milk. Bring soup to a boil, and allow to simmer for 30 minutes. Once cooked, remove approximately 2 cups of potatoes with some liquid and mash or blend until smooth. Return to the pot, add in coconut milk, and stir to combine.
Best potatoes for soup
Any type of potatoes will work for this soup, russet, yukon, baby potatoes, and yellow. Use whatever you prefer and buy.
Russet potatoes have more starch than other potatoes and thicken up the soup making it heartier. If you like a thick consistency then russet potatoes will be your best bet.
You do not need to peel the potatoes beforehand if you don’t mind potato skins in your soup. Just be sure to wash them thoroughly before use.
How to store creamy potato soup
How long with the soup last? This soup will last up to 5 days in the fridge.
Can it be frozen? Yes! This soup freezes extremely well. Store soup in an airtight container and defrost overnight in the fridge the night before use.
I hope you love this soup as much as we do!
Creamy Potato Soup (Whole30, Paleo and Dairy-Free)
- 1 tbsp ghee
- 1/2 cup yellow onion
- 3 carrots, peeled and diced
- 4 stalks celery, diced
- 2 tbsp garlic, crushed
- 2 cups potatoes, chopped
- 6 cups broth, veg or chicken
- 2 cups chicken sausage, antibiotic free
- 1 can coconut milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 bay leaf
- Heat ghee in a large soup pot or dutch oven over medium heat.
- Add in the carrots, onion and celery and cook for 5 minutes or until soft. Add in garlic and continue stirring for another minute.
- Pour in broth, seasonings stir to combine. Add in potatoes and bring to a boil. Reduce temperature and let simmer for 20 minutes or until potatoes are tender.
- Stir in coconut milk. Add in sausage (or protein of choice).
- Remove 1/2 of the cooked potatoes and mash them until smooth with a little broth from the pot. Return to pot and stir to combine.