Dairy Free Potato Soup
A delicious baked potato soup that's dairy free! Perfect for cold weather days!
Servings: 4 people
Equipment
- 1 Knife
- 1 Cutting Board
- 1 potato peeler optional
- 1 instant pot
- 1 measuring cup
- 1 teaspoon
Ingredients
- 4 cups broth
- 2.5-3 lbs potatoes rough chopped
- 2 teaspoon salt less if your broth is already salty
- 1 small onion rough chopped
- 4 cloves garlic cut in half
- Bacon crumbled
- green onions chopped
- dairy free sour cream
- dairy free cheddar cheese shredded
- nutritional yeast to taste
Instructions
- Place the broth, potatoes, onion, and garlic into the slow cooker or instant pot.
- For the Slow cooker, cook on high for 3-4 hours or until the potatoes are tender.For the Instant Pot, cook on the soup setting for 3 minutes.
- When finished, using an immersion blender, blend the soup thoroughly. Mix in the salt and nutritional yeast. If the soup is thicker than you like, add more broth until the desired consistency is reached.
- Spoon into bowls, and top with toppings. Enjoy!
