This Whole30 potato bacon chowder is a simple, flavorful soup that’s easy to make in an Instant Pot or a slow cooker. Tender potatoes and crispy bacon combine with onions and a few pantry spices to create a dairy-free, gluten-free, and paleo-friendly weeknight meal that also works well for meal prep.
Whole30 Potato Soup Ingredients
To make this chowder you will need about 6 cups of peeled and cubed white potatoes (roughly 3 large potatoes) and 6 slices of cooked, chopped bacon (add more if you love bacon). For aromatics, use 1/2 cup diced red onion and 2 diced green onions, reserving some green onion for garnish.
The liquid base is 28 ounces of chicken stock and 2 cups of unsweetened almond milk. For cooking fat use 3 tablespoons ghee. To thicken the soup, use 1 1/2 tablespoons arrowroot powder or tapioca flour. Season with parsley flakes, salt, pepper, and a small pinch of red pepper flakes to taste.
Instant Pot Method
Start on Sauté mode: melt the ghee, then add the diced red onion and cook, stirring occasionally, until translucent. Add the cubed potatoes, spices, and chicken stock. Close the lid and set the valve to sealing. Cook on high pressure for 12 minutes.
When the cook time finishes, perform a quick release, open the pot, and switch back to Sauté. Whisk together the almond milk and the thickener (arrowroot or tapioca) until smooth, then add into the pot and stir until the soup thickens and any clumps dissolve. Fold in the cooked bacon and let it warm through for a couple of minutes. Taste and adjust seasoning, then garnish with reserved green onion and fresh cracked pepper.
Slow Cooker Method
For the slow cooker, add all ingredients except the cooked bacon, almond milk, and thickener to the slow cooker. Cook on high for 3–4 hours or on low for 6–8 hours, until the potatoes are tender.
When cooking is complete, whisk the thickener into the almond milk until smooth and add it to the slow cooker, stirring until the soup thickens and any lumps are gone. Alternatively, heat the almond milk and thickener in a skillet over medium heat, whisking until bubbly and thick, then pour that mixture into the slow cooker and stir to combine. Stir in the cooked bacon and allow it to heat through before serving.
Serving and Storage
Serve this potato bacon chowder garnished with green onions and cracked pepper. It pairs nicely with a fresh salad for a light, balanced meal, or enjoy it on its own as a comforting entrée.
To store, cool the soup to room temperature and refrigerate in an airtight container for up to 3–4 days. Portion it into meal-prep containers for lunches and reheat gently in the microwave or on the stovetop until warmed through.
Other Soup Recipes You’ll Love
- Ground Beef and Vegetable Soup
- Slow Cooker Cheeseburger Soup
- Slow Cooker Creamy Sausage Gnocchi Soup
- Instant Pot Broccoli Cheese Soup
- Slow Cooker Ham and Potato Soup
Favorite Pantry Tip
If you’re following Whole30, look for sugar-free bacon and quality bone broth when possible; these small ingredient choices make a noticeable difference in flavor.
Instant Pot Potato and Bacon Chowder: Whole30, Paleo, Slow Cooker Variations
A satisfying dairy-free chowder that’s quick in the Instant Pot or hands-off in the slow cooker. This recipe yields a creamy, savory soup without dairy while staying paleo and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 12 minutes (Instant Pot)
- Total Time: 22 minutes (Instant Pot)
- Yield: 4–6 servings
- Category: Soup
- Method: Instant Pot or Slow Cooker
- Cuisine: American
Ingredients
- 6 cups peeled and cubed white potatoes (about 3 large potatoes)
- 1/2 cup diced red onion
- 6 slices cooked and chopped bacon
- 2 diced green onions, reserve some for garnish
- 28 ounces chicken stock or bone broth
- 2 cups unsweetened almond milk
- 3 tablespoons ghee
- 1 1/2 tablespoons arrowroot powder or tapioca flour (thickener)
- 3 tablespoons parsley flakes
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- Small pinch red pepper flakes (optional)
Instructions
Slow Cooker Method
- Add all ingredients except the cooked bacon, almond milk, and thickener to the slow cooker.
- Cook on high for 3–4 hours or on low for 6–8 hours, until potatoes are tender.
- Whisk the thickener into the almond milk until smooth, then add to the slow cooker and stir until the soup thickens and clumps dissolve.
- Or heat almond milk and thickener in a skillet over medium heat, whisk until thick and bubbling, then add to the slow cooker and stir.
- Stir in cooked bacon and heat through for a few minutes before serving.
- Garnish and enjoy.
Instant Pot (Pressure Cooker) Method
- Set the Instant Pot to Sauté and add the ghee.
- When melted, add the diced onion and cook until translucent.
- Add spices, potatoes, and chicken broth.
- Close the lid, set valve to sealing, and cook on Manual High Pressure for 12 minutes.
- Use quick release when time is up, then open the pot.
- Switch to Sauté, whisk together almond milk and thickener until smooth, and add to the pot.
- Whisk until the soup thickens and any clumps dissolve.
- Stir in cooked bacon, garnish, and serve.
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