Whole30 Potato Soup

Topped with crispy bacon crumbles and green onions, this easy creamy potato soup is dairy free, Paleo, and Whole30 friendly.

Creamy loaded baked potato soup is the ultimate comfort food. There is nothing better on a cold day than a hot bowl of potato soup.

This loaded potato soup recipe is rich and creamy, topped with crispy bacon and chives, and is Whole30, Paleo, gluten free, and dairy free. It is super easy to make and can be made in a dutch oven or in the Instant Pot for a quick weeknight meal.

Jump to:

• Ingredients
• Substitutions
• Step by step
• Frequently asked questions
• Storing
• Recipe

Ingredients

Substitutions

Potatoes- I like using Yukon Gold potatoes but you can use Russet potatoes

Chicken broth- You can use chicken broth, chicken stalk, or even chicken bone broth. If you don't have chicken broth or stalk, you could use vegetable broth or stalk

Arrowroot flour- You can substitute tapioca flour for arrowroot flour

Dairy free milk- Any dairy free unsweetened milk will work in this recipe. I like using unsweetened almond milk but you can use full fat coconut milk or even oat milk. If you use oat milk remember that it will make this not Whole30 compliant.

Ghee- You can use avocado oil or olive oil instead of ghee. You are only using the ghee to saute the onions

Step by step

1. Add the bacon to a dutch oven and cook till crisp then set aside
2. Cut the potatoes into one inch chunks and add to a big pot of water and boil untill tender, about 10 minutes
3. Dice the onion and mince the garlic
4. Add the diced onions to the dutch oven with the ghee and saute until the onions are tender, about 3-5 minutes
5. Add the garlic and cook for a minute or two
6. Sprinkle the arrowroot flour over the sauteed onions, stir, and let cook on medium low for about two minutes
7. Drain the cooked potatoes then add them along with the milk, salt, pepper, nutritional yeast and broth to the dutch oven and cook for 10 minutes
8. Using an immersion blender directly in the dutch oven, blend the potatoes until creamy. If you don't have an immersion blender then you can scoop out ¾ of the soup and blend it in a blender till creamy then add it back to the dutch oven
9. Serve with crumbled bacon and chives

Instant Pot

1. Turn your Instant Pot to the saute function and add the ghee to the bottom of the pot
2. Cut the potatoes into one inch cubes, dice the onion, and mince the garlic.
3. Add the diced onion to the pot with the melted ghee and saute until tender. About 3-5 minutes then add the garlic and saute for another minute or two.
4. Sprinkle the arrowroot flour over the sauteed onions and garlic and stir till everything is coated.
5. Add the cut potatoes, milk, broth, nutritional yeast, salt, and pepper to the pot. Put the lid on the Instant Pot and make sure it is on the seal function.
6. Using the manual mode, cook with high pressure for 10 minutes.
7. While the soup is cooking, crisp up the bacon and set them aside for serving.
8. After the soup is done, manually release the steam.
9. Using an immersion blender, blend the soup to a creamy consistency. I like to leave a few potato chunks but you can blend it completely smooth if you like. If you don't have an immersion blender, you can transfer ¾ of the soup to a blender and blend it till cream and add it back to the rest of the soup.
10. Top with crumbled bacon and chives.

Frequently asked questions

Storing

You can store this soup in an airtight container in the fridge for up to five days.

Note: The bacon will lose its crispiness after being stored in the fridge.

Looking for more comfort food recipes? Check these out...

Did you make this recipe? Please leave a star rating or comment! Your feedback is so important to me.

Recipe