Renewing your spirit one bite at a time

Baked Potato Soup (paleo)

baked potato soup

Baked potato soup is an excellent go-to meal for this winter season especially if you love a good old classic baked potato. Eating it in soup form brings it to the next level! It is creamy, thick, and melts in your mouth with each bite. The vegetables mixed with the garlic and thyme provide a wonderful flavor combination leaving you with a refreshing feeling. There is no dairy or white flour used in this recipe. All ingredients are paleo and Whole30 approved making this dish nutrient-dense and gut friendly. A classic spin on a popular meal that happens to be good for us too 🙂

baked potato soup

What makes baked potato soup paleo?

The paleo diet has been highly recognized for eating foods that were only available during The Paleolithic Era. This includes whole foods like fruits, veggies, meats, fish, eggs, nuts, and seeds. Highly processed foods, legumes, grains, refined sugar, and most dairy products are avoided.

This baked potato soup follows the paleo guidelines. It does not use white potatoes, there is no dairy (ghee can be used), and no grains such as flour to thicken it up. This recipe calls for arrowroot starch/flour which comes from the arrowroot plant. This plant is known to have immune-boosting properties, making it an excellent alternative for a thickening agent.

Although I don’t follow the paleo diet myself, I do encompass it in a lot of my meals. I enjoy cooking with whole, colorful foods that nourish our bodies. I think incorporating parts of this diet into any way of living has nothing but a positive outcome.

Can I alter my baked potato soup?

Yes! This particular recipe is vegan but please feel free to adjust it to your preference. If you would like to add some Whole30-approved bacon, sour cream, or replace the coconut milk with heavy cream it will still work. There are many variations that can be done with this recipe, but if you are looking to avoid certain ingredients, this version is a great option!

How to make baked potato soup

The best part about this recipe is how easy it is to make! Just chop some veggies sautee, boil, simmer, and serve.

  1. Sautee your veggies in a large pot on medium heat on your stove (carrots, celery, onion, & garlic)
  2. Add your chopped potatoes, broth, salt, pepper, & thyme, and bring to a boil.
  3. Lower the heat reducing it to a simmer, cover the pot and let it sit for 25-30 minutes or until the potatoes are tender.
  4. Once done, add your coconut cream.
  5. Blend about 2-3 cups of the soup and add it back in.
  6. Stir in your arrowroot flour, serve, and enjoy!
baked potato soup veggies
Saute your vegtebales
Add remaining ingredients and allow to simmer
Add potatoes, broth, seasoning, and simmer
baked potato soup
baked potato soup
Print Recipe
5 from 2 votes

Baked Potato Soup (paleo)

This baked potato soup is thick, creamy, and has all the components of a traditional baked potato, but it is paleo!
Prep Time15 minutes
Cook Time30 minutes
Course: Soup
Servings: 6
Calories: 425kcal


  • Large pot
  • Blender
  • Measuring cups and spoons


  • 2.5 lbs yellow or red potatoes (5-6 cups) peeled & chopped
  • 1 medium yellow onion diced
  • 1 large carrot peeled and chopped
  • 2 celery stalks chopped
  • 4 cloves of garlic minced
  • 1 cup coconut cream or milk
  • salt and pepper to taste
  • 1/2 teaspoon thyme
  • 1 32 oz container of vegetable or chicken broth
  • 1 tablespoon olive oil or ghee
  • 1 tablespoon arrowroot flour/starch
  • 1/2 cup green onions chopped (for garnish)


  • Peel and chop your potatoes into bite-sized pieces.
  • Dice and chop your onion, carrot, celery, and garlic.
  • Heat your pot over medium on the stove with your oil or ghee if using.
  • Add your carrot, celery stalks, and onion, and saute for 5 minutes. Add your garlic and saute for another few minutes or until the garlic starts to brown.
  • Add your potatoes, broth, salt, pepper, and thyme, and bring to a boil. Then lower the heat bringing it to a simmer, cover your pot, and allow it to simmer for 25-30 minutes or until the potatoes are tender.
  • Once done, add your coconut cream or milk and stir.
  • Spoon 2-3 cups of the soup into your blender and blend until a creamy texture. Add it back into your soup.
  • Stir in the arrowroot starch/flour.
  • Serve and top with chopped green onions (optional).
  • Note: If you want an even creamier texture, blend more of the soup, or add another tablespoon of arrowroot flour.
  • This soup can be stored in an airtight container for up to 4 days in your refrigerator or frozen for up to 3 months. Enjoy!


Serving: 2cups | Calories: 425kcal | Carbohydrates: 56.7g | Protein: 14.5g | Fat: 22.9g | Cholesterol: 50.8mg

Did you try this recipe?

If so, let me know down below! Thank you so much for reading and happy eating 🙂

baked potato soup

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Recipe Rating


  1. Laurie H Avatar
    Laurie H

    Just made this the other night. I love the use of coconut milk. Had absolutely no stomach or sinus issues which I can get with milk. It was so delicious.

    1. So happy to hear that! Thank you!