Baked Potato and Red Lentil Bisque

“Baked” Potato Soup & Red Lentil Bisque

No veg stock on hand? No worries. This quick and easy recipe makes its own stock, and the lentils round out this dish with plenty of extra protein


• 3 pounds uncooked red or Yukon gold potatoes

• 1 lb cooked red or Yukon gold potatoes, cubed or broken into bite-size pieces

• 1 carrot

• 1 yellow squash

• 1 large shallot

• 3 garlic cloves

• 1 quart water

• 1 cup red lentils

• 1-2 bay leaves

• 1 8.5 oz carton coconut milk or non-dairy milk of choice

• 1/2 tsp black pepper, or for a mild smoky flavor, substitute Whiskey Barrel Smoked Black Pepper

• Optional garnish ideas: Coconut bacon; rice paper bacon, thinly sliced scallions; minced chives, minced parsley


1. Rinse the lentils until the water runs clear — see note; place lentils in 5 quart or larger instant pot or stock pot; set aside

2. Peel and dice 3 lbs potatoes, the carrot, squash, garlic and shallot; add to the potatoes in the pot

3. Add 1 quart water and cook for 20 minutes on low pressure; natural pressure release, OR simmer covered on stovetop until veg is very soft when pierced with fork

4. When veg is very tender, remove bay leaves; add milk, use your blender of choice (immersion or otherwise) & purée until desired consistency is reached

5. Return puréed soup to the pot, add water if needed to thin to desired consistency; add diced/broken potato pieces; heat over medium heat until piping hot

6. Ladle into bowls, garnish as desired and serve immediately


1. To clean the lentils I put them in smallish strainer, place the strainer in a bowl filled with water, swish the lentils with my hand, drain and repeat until the water is no longer cloudy

2. Store leftovers in the fridge in an airtight container for up to 5 days, but I bet it won’t last that long

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