This Loaded Baked Potato Soup Recipe Just So Happens to Be Whole30-Compliant
Baked potato soup is a reliable comfort food that is relatively easy to execute. Traditionally, you’d use freshly baked or leftover baked potatoes and combine them with stock and a roux (butter + flour mixture). But we’ve come through with an even easier, less-to-clean-up version using the standby favorite: the Instant Pot. Yes, ours is silky smooth as opposed to chunky, and we skipped the baking of the potatoes, opting for a one-pot, no-oven rendition. The ease of sautéing, cooking, blending, and serving all from one apparatus is pretty hard to beat if you ask us.
We haven’t even gotten to the best part, though. Our “baked” potato soup complies with a ton of special diets. It employs raw cashews for richness and creaminess instead of dairy. Nutritional yeast gives cheesy nuttiness — put more in if you like the flavor! Substitute vegetable stock for the chicken stock to make this a completely vegan dish. And lastly, we highly recommend whipping up some chipotle-lime cashew cream to garnish this delicious soup, but you know, sugar-free paleo bacon and chopped green onion isn’t so bad either. We promise you won’t even miss the cheddar or sour cream.