This Loaded Baked Potato Soup Recipe Just So Happens to Be Whole30-Compliant
We get it; you’re on a diet but craving your fave comfort foods like ice cream and chicken noodle soup. With our new food series, #NotCheating, we’re turning these cheat-day dishes into compliant recipes. If you’re dabbling with gluten-free, vegan, keto, paleo, Whole30, or other plans, allow these takes to curb your hankerings healthfully.
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.
Whole30 instant pot “bakeD” potato soup
- 1/4 cup extra-virgin olive oil
- 1 1/2 cups diced yellow or white onion
- 8 cups peeled, diced potato (about 3 large russet potatoes)
- 1 cup raw cashews
- 6 cloves garlic
- 6 cups chicken stock
- 1 tablespoon nutritional yeast
- 1 teaspoon kosher salt
- freshly ground black pepper
- garnishes: chopped green onion, diced tomato, paleo bacon, chipotle-lime cashew cream
1. Heat olive oil on sauté mode of Instant Pot for about 5 minutes. Once oil is glistening hot, add the onions and cook for about 10 minutes, stirring occasionally.
2. Add the potatoes, cashews, garlic, chicken stock and nutritional yeast; stir to combine.
3. Cover and switch Instant Pot to soup/stew mode, making sure vent is closed. Once cycle is complete, either let pressure release naturally or switch the vent open to release it quickly.
4. Using an immersion blender (or regular blender), carefully purée the hot soup until completely smooth. Be careful not to over-blend or soup will become gummy. Add the salt and freshly ground black pepper, to taste.
5. Serve immediately, garnishing as you wish.
For more Whole30 recipes, visit our Pinterest page for tons of ideas.
(Recipe via Ashley Bare / Brit + Co)