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    Home » Whole30 » Whole30 Potato Soup

    Whole30 Potato Soup

    Published: January 31, 2022 | Last Modified: January 31, 2022 | By: Kaleena Martinez

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

    A white dutch oven filled with Whole30 Potato Soup topped with crumbled bacon and diced green onions.

    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

    Dairy free milk in a small bowl, a few sprigs of chives, salt and pepper in a small bowl, nutritional yeast in a small bowl, half of an onion, a bowl of chicken broth, a plate with bacon strips, a small bowl with ghee inside, a small bowl of arrowroot flour, yukon gold potatoes, and two cloves of garlic on a backdrop board.

    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

    A dutch oven with 4 strips of bacon inside.
    A big pot of water with chunks of potatoes inside.
    A dutch oven with diced onions, minced garlic, and ghee inside.
    A dutch oven with sauted onions, minced garlic, and arrowroot flour sprinkled on top.
    A dutch oven filled with cooked potato chunks, dairy free milk, nutritional yeast, salt. and pepper inside.
    A dutch oven filled with creamy whole30 potato soup.
    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

    Are white potatoes Whole30?

    White potatoes are allowed on Whole30. You can't have french fries or chips but you can have mashed, baked, and roasted potatoes.

    What is the thickener in potato soup?

    The thickener in this recipe is arrowroot flour.

    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...

    • Whole30 Pot Roast
    • Bison Shepherd's Pie
    • Southwestern Bison Chili

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

    Recipe

    Whole30 Potato Soup

    Kaleena Martinez
    Topped with crispy bacon crumbles and green onions, this easy creamy potato soup is dairy free, Paleo, and Whole30 friendly.
    5 from 3 votes
    Prevent your screen from going dark
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    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Dinner
    Cuisine American
    Servings 4

    Ingredients
      

    • 5 medium Yukon Gold Potatoes
    • 1 tablespoon Ghee
    • ½ Onion
    • 4 strips Bacon I love using Pederson Farms No Sugar Bacon or Applegate's No Sugar Bacon
    • 2 cloves Garlic
    • 1 cup Unsweetened Milk
    • 2 tablespoons Nutritional Yeast
    • 2 cups Chicken Broth
    • 1 tablespoon Arrowroot Flour
    • 1 teaspoon Salt
    • 1 teaspoon Pepper
    • Chives for topping

    Instructions
     

    For Stovetop

    • Add the bacon to a dutch oven and cook till crisp then set aside
    • Cut the potatoes into one inch chunks then add to a big pot of water and boil until tender, about 10 minutes
    • Dice the onion and mince the garlic
    • Add the diced onions to the dutch oven with the ghee and saute until the onions are tender about 3-5 minutes
    • Sprinkle the arrowroot flour over the sauteed onions, stir, and let cook on medium low for about two minutes
    • Add the garlic and cook for a minute or two
    • 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
    • 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
    • Serve with crumbled bacon and chives

    For The Instant Pot

    • Turn your Instant Pot to the saute function and the ghee to the bottom of the pot
    • Cut the potatoes into one inch cubes, dice the onion, and mince the garlic
    • Add the diced onion to the pot with the melted ghee and saute till tender. About 3-5 minutes then add the garlic and saute for another minute or two
    • Sprinkle the arrowroot flour over the sauteed onions and garlic and stir till everything is coated
    • 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
    • Using the manual mode, cook with high pressure for 10 minutes
    • While the soup is cooking, crisp up 4 slices of bacon and set them aside for serving
    • After the soup is done, manually release the steam
    • Using an immersion blender directly in the Instant Pot, 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 until creamy and add it back to the rest of the soup
    • Top with crumbled bacon and chives

    Notes

    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
    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.

    Nutrition

    Calories: 242kcalCarbohydrates: 43gProtein: 8gFat: 5gSaturated Fat: 2gCholesterol: 10mgSodium: 1126mgPotassium: 1097mgFiber: 6gSugar: 2gVitamin A: 10IUVitamin C: 52mgCalcium: 117mgIron: 2mg
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    Welcome to my kitchen! I am so happy that you're here! My name is Kaleena- I am a 30 something Texan, wife, and dog mom who loves traveling and all things food. Here you will find mostly gluten-free, dairy-free, Whole30, and Paleo friendly recipes that your whole family will love!

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