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baked potato soup
5.0 from 2 votes

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.

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course: Main Course, Soup
Cuisine: American
Keyword: the best paleo loaded baked potato soup
Servings:
Calories: 335 kcal

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

  1. 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.
  2. 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.
  3. Add the garlic and seasonings. Stir in the minced garlic, thyme, onion powder, and smoked paprika. Cook for about 30 seconds, just until fragrant.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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!
  9. 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

Serving: 1 serving | Calories: 335 kcal | Carbohydrates: 30 g | Protein: 8.5 g | Fat: 20.5 g |

Nutritional information is automatically calculated and should be used as an approximation only.

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