If you’re craving a bowl of comfort without the dairy, this Paleo Loaded Baked Potato Soup is about to become your new favorite cozy meal. Made with tender Yukon Gold potatoes, crispy bacon, creamy coconut milk, and plenty of savory flavor, this soup delivers everything you love about a classic loaded baked potato in a healthier, dairy-free version.
It’s rich, hearty, incredibly satisfying, and easy enough for a busy weeknight, yet cozy enough to serve all fall and winter long. Top each bowl with crispy bacon, fresh green onions, and even a little shredded cheddar if you aren’t strictly Paleo, and you’ve got a comforting one-pot meal the whole family will love.
What Is Paleo?
The Paleo diet focuses on eating whole, minimally processed foods inspired by those available to our hunter-gatherer ancestors. It emphasizes ingredients like meat, poultry, seafood, eggs, vegetables, fruits, nuts, seeds, and healthy fats while avoiding grains, legumes, refined sugars, and most dairy products. This recipe stays Paleo by using full-fat coconut milk for creaminess instead of dairy, making it a rich and comforting soup everyone can enjoy. If you don’t follow a Paleo lifestyle, feel free to customize your bowl with toppings like shredded cheddar cheese or sour cream.
Why You’ll Love This Recipe
- Cozy and comforting, making it the perfect soup for fall and winter.
- Rich and creamy without any dairy.
- Loaded with flavor from crispy bacon, Yukon Gold potatoes, and savory seasonings.
- Easy one-pot meal that’s perfect for busy weeknights.
- Paleo and dairy-free, with optional toppings for everyone at the table.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 4 days.
Can I freeze this soup?
Yes. Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
What’s the best potato to use?
Yukon Gold potatoes are my favorite because they create a naturally creamy texture while still holding their shape. Russet potatoes will make the soup thicker and softer, while red potatoes are firmer and less creamy.
Is this soup really Paleo?
Yes! As written, this recipe is Paleo and dairy-free. If you aren’t strictly Paleo, feel free to top your bowl with shredded cheddar cheese for a classic loaded baked potato flavor.
Can I make it vegetarian?
Absolutely. Simply omit the bacon and use vegetable broth instead of chicken broth. Keep in mind the flavor will be a little different than the loaded baked potato version.
Can I use turkey bacon?
Yes! Turkey bacon is a great lighter option and still adds plenty of smoky flavor.
Can I skip the nutritional yeast?
Of course. The nutritional yeast adds a subtle cheesy, savory flavor, but the soup is still delicious without it.
How do I make the soup thicker?
Blend 2–3 cups of the soup and stir it back into the pot. If you’d like it even thicker, add the arrowroot slurry during the final few minutes of cooking.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the soup.
What are the best toppings?
My favorites are crispy bacon, sliced green onions, freshly cracked black pepper, and (if you enjoy dairy) shredded cheddar cheese. A dollop of dairy-free sour cream is also delicious!
How to make paleo loaded baked potato soup: step-by-step
Ingredients
- 2½ pounds yellow or red potatoes, peeled and chopped (about 5–6 cups)
- 6–8 slices no-sugar-added bacon or turkey bacon, cooked and chopped
- 1 medium yellow onion, diced
- 1 large carrot, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon olive oil or ghee
- 4 cups chicken broth
- 1 cup full-fat canned coconut milk
- ¼ cup nutritional yeast
- 1 tablespoon arrowroot flour or starch
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- Salt and black pepper, to taste
- ½ cup chopped green onions, for serving
Optional Toppings
- Additional chopped bacon
- Chopped green onions
- Freshly cracked black pepper
- Shredded cheddar cheese, if you include dairy
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed soup pot
- Cutting board
- Sharp chef’s knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Blender or immersion blender
- Small bowl (for mixing the arrowroot slurry)
- Whisk or fork
- Ladle (for serving)
Instructions
- Cook the bacon. Cook the bacon in a large Dutch oven or soup pot over medium heat until crisp. Transfer to a paper towel-lined plate, let cool slightly, then chop or crumble. Set aside.
- Sauté the vegetables. Leave about 1 tablespoon of the bacon drippings in the pot, or discard the drippings and add 1 tablespoon olive oil or ghee. Add the diced onion, carrot, and celery and cook for 5–6 minutes, stirring occasionally, until they begin to soften.
- Add the garlic and seasonings. Stir in the minced garlic, thyme, onion powder, and smoked paprika. Cook for about 30 seconds, just until fragrant.
- Cook the potatoes. Add the chopped potatoes and chicken broth. Stir everything together and bring to a boil. Reduce the heat to a gentle simmer, cover, and cook for 15–20 minutes, or until the potatoes are fork-tender.
- Make it creamy. Scoop about 2–3 cups of the soup into a blender and carefully blend until smooth. Pour it back into the pot and stir to combine. Alternatively, use an immersion blender to briefly blend a portion of the soup directly in the pot, leaving plenty of potato chunks intact.
- Finish the soup. Stir in the full-fat coconut milk, nutritional yeast, and about half of the cooked bacon. In a small bowl, whisk the arrowroot starch with 1–2 tablespoons of cold water until smooth, then stir it into the soup.
- Thicken. Simmer uncovered over low heat for another 3–5 minutes, stirring occasionally, until the soup is thick and creamy. Avoid bringing it to a hard boil after adding the arrowroot.
- Season and serve. Taste and add salt and freshly cracked black pepper as needed. Ladle into bowls and top with the remaining crispy bacon, chopped green onions, and any other toppings you love!
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the soup.
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The Best Paleo Loaded Baked Potato Soup (Creamy & Dairy-Free)
This creamy Paleo Loaded Baked Potato Soup is rich, hearty, dairy-free, and topped with crispy bacon for the ultimate cozy one-pot dinner that's perfect for fall and winter.
Equipment
- Large dutch oven or heavy-bottomed pot
- Cutting baord
- Sharp Knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Blender or immersion blender
- Small bowl
- Whisk or fork
- Ladle
Ingredients
- 2½ lbs yellow or red potatoes (5-6 cups) (peeled & chopped)
- 6-8 slices no-sugar added bacon or turkey bacon (cooked and chopped)
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 1 large carrot (peeled and chopped)
- 2 celery stalks (chopped)
- 4 cloves of garlic (minced)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- salt and pepper to taste
- 4 cups chicken broth
- 1 cup coconut cream or milk
- 1 tablespoon arrowroot flour/starch
- 1/4 cup nutritional yeast (optional, but adds a "cheesy" flavor)
Optional toppings
- additional chopped bacon
- chopped green onions
- Freshly cracked black pepper
- dairy free shredded cheese
Instructions
-
Cook the bacon. Cook the bacon in a large Dutch oven or soup pot over medium heat until crisp. Transfer to a paper towel-lined plate, let cool slightly, then chop or crumble. Set aside.
-
Sauté the vegetables. Leave about 1 tablespoon of the bacon drippings in the pot, or discard the drippings and add 1 tablespoon olive oil or ghee. Add the diced onion, carrot, and celery and cook for 5–6 minutes, stirring occasionally, until they begin to soften.
-
Add the garlic and seasonings. Stir in the minced garlic, thyme, onion powder, and smoked paprika. Cook for about 30 seconds, just until fragrant.
-
Cook the potatoes. Add the chopped potatoes and chicken broth. Stir everything together and bring to a boil. Reduce the heat to a gentle simmer, cover, and cook for 15–20 minutes, or until the potatoes are fork-tender.
-
Make it creamy. Scoop about 2–3 cups of the soup into a blender and carefully blend until smooth. Pour it back into the pot and stir to combine. Alternatively, use an immersion blender to briefly blend a portion of the soup directly in the pot, leaving plenty of potato chunks intact.
-
Finish the soup. Stir in the full-fat coconut milk, nutritional yeast, and about half of the cooked bacon. In a small bowl, whisk the arrowroot starch with 1–2 tablespoons of cold water until smooth, then stir it into the soup.
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Thicken. Simmer uncovered over low heat for another 3–5 minutes, stirring occasionally, until the soup is thick and creamy. Avoid bringing it to a hard boil after adding the arrowroot.
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Season and serve. Taste and add salt and freshly cracked black pepper as needed. Ladle into bowls and top with the remaining crispy bacon, chopped green onions, and any other toppings you love!
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Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the soup.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
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