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This Whole30 potato soup is creamy and filling, loaded with bacon and chives, and easy to make! Perfect to satisfy that craving for a homey soup in fall and winter. Gluten-free and dairy-free.
Why This Whole30 Potato Soup is So Good!
- This soup is Whole30 compliant, gluten-free and easily made dairy-free.
- It’s quick and easy to make, it’s ready to eat in just 30 minutes.
- This hearty and nutritious soup is rich, creamy and flavorful.
How Long Does Homemade Soup Keep?
I love making up a big batch of this Whole30 potato soup as it stores so well and is perfect for meal prep. Once the soup has cooled, transfer it to an airtight container and it will keep in the fridge for up to five days.
You can also freeze the soup in an airtight container and it will last for up to three months. Defrost it in the fridge overnight or at room temperature and simply reheat it on the stove top to serve.
Chef’s Tips
- Be sure to serve this soup alongside a Whole30-compliant serving of protein to fit the meal template.
- To make this soup dairy-free, substitute the milk for a plant-based option such as almond or oat.
- Be sure that the bacon you use is Whole30 compliant if following the plan.
For More Whole30 Soup Recipes
- Instant Pot Healthy Chicken Pot Pie Soup
- Tom Kha Soup
- Whole30 Lasagna Soup
- Whole30 Instant Pot Chicken Tortilla-Less Soup (Paleo)
- Cheeseburger Soup (Whole30, Paleo, Dairy-Free)
- Whole30 Tomato Soup
- Vegan Broccoli Cheese Soup
- Instant Pot Chicken and “Rice” Soup (Whole30, Low Carb)
Whole30 Potato Soup
A Whole30 potato soup that's rich and creamy, filling, and loaded with bacon and chives. Dairy free and gluten free.
servings
Equipment
- heavy bottomed saucepan
- Plate lined with paper towels to drain bacon
- ladle
- high-speed blender
- Potato masher
Ingredients
- 6 slices Whole30-compliant bacon uncooked, diced
- 1 tablespoons ghee or neutral oil if not using bacon grease
- 1 cup diced white onion
- 4 cloves garlic minced
- 3 cups Whole30-compliant chicken stock or compliant vegetable stock, plus more for a thinner soup consistency
- 2 pounds Yukon gold potatoes cubed
- 2 cups unsweetened almond milk or other unsweetened non-dairy milk
- ½ cup raw cashews
- 2 teaspoons sea salt plus more to taste
- freshly cracked black pepper to taste
- fresh chives chopped, to serve
Instructions
- Heat heavy-bottomed saucepan over medium heat. When pan is hot, add diced bacon and fry bacon until crisp. Transfer crisp bacon to plate lined with paper towels and set aside.
- Pour out all but 1 tablespoon bacon grease from saucepan. Add diced onion to reserved bacon grease and stir well, then cook over medium heat until onion is softened and translucent, approximately 5 minutes.
- Add minced garlic and cook, stirring constantly, until garlic is fragrant, approximately 30 to 60 seconds.
- Slowly pour in chicken stock, then add cubed potatoes. Stir well, then bring mixture to boil and cook approximately 12 minutes or until potatoes can be easily pierced with fork.
- When potatoes are ready, reduce heat under saucepan to low. Carefully tilt saucepan to one side and ladle out 1 ½ cups of liquid directly into blender. Be careful not to add any potatoes or onions to blender if possible. Add raw cashews to blender with soup liquid and carefully blend on high speed until cashew mixture is completely smooth, approximately 60 seconds.
- Use potato masher to mash potatoes in saucepan to desired consistency. For chunkier potato soup, leave some potatoes completely unmashed.
- Pour cashew mixture into saucepan, then pour in almond milk. Stir well and let soup simmer over low heat until warmed through. Season with sea salt and black pepper to taste. If soup is too thick, stir in additional chicken stock until desired consistency is achieved.
- Ladle prepared soup into serving bowls. Top with crisp bacon pieces, chopped chives, and additional black pepper if desired. Serve warm.
- Be sure to serve this soup alongside a Whole30-compliant serving of protein to fit the meal template.
- Store leftovers in an airtight container in the fridge up to 5 days.
- Fill the blender no more than halfway. You may have to blend your ingredients in a few batches.
- After pouring the liquid into the blender, let it sit a few minutes to cool slightly before blending.
- Before blending, remove the center cap from the blender lid and cover the hole with a dish towel instead. This will keep pressure from building up inside the blender. Keep your hand on the lid to hold it down while blending.
Approximate Information for One Serving
Serving Size: 1servingCalories: 536calProtein: 17gFat: 28gSaturated Fat: 8gTrans Fat: 0.04gCholesterol: 31mgSodium: 1824mgPotassium: 1386mgTotal Carbs: 56gFiber: 7gSugar: 7gNet Carbs: 49gVitamin A: 23IUVitamin C: 49mgCalcium: 206mgIron: 4mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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My new favorite !! So comforting and delicious !
That’s so great to hear, Colette! Thanks for leaving a review!
What can I substitute for the raw cashews, I can’t eat nuts
The cashews blended with some of the soup liquid thicken the soup and help make it creamy and silky. Instead, you could try replacing the cashews (and the blending step altogether) with full-fat coconut milk. You might want to reduce or skip the almond milk in that case so the potato soup isn’t too thin.
Another option would be to leave the cashews out and, instead of mashing the potatoes, use an immersion blender to purée the potatoes right in the saucepan. We do that in our vegan potato soup recipe to give the soup that thick, creamy consistency it needs.
What is the purpose of the cashews? I would love to make this, but my daughter has a nut allergy. Is there anything that can be substituted or can that step be left out?
Since there’s no dairy allowed on Whole30, the cashews are used here to create a cashew cream! You could use coconut milk or cream instead, or if you’re not on a Whole30 you can use a dairy ingredient.
Do I soak the cashews before blending them?
It’s not necessary, but you can if you want more liquid in the soup!
I absolutely LOVED this! I did make some adjustments, only minor ones. I didn’t have cashews, so I just omitted that step completely, and I mash the potatoes while simultaneous added milk slowly. (I did burn myself once of twice, so just be careful if you do that) I just kept adding milk until it was soupy enough for me!! This tasted so GOOD and I paired it with some lemon-garlic broccoli 😉 Will definitely be doing this again!! (Oh, and I halved the recipe too, it made so much that even just half a recipe will last me for the week)
Great tips! Glad you enjoyed it. 🙂
I made this and would have added A LOT more potatoes. The amount of almond milk was too much, should have added it gradually to my liking. This was a lot of trouble. Just having a baked potato with the bacon and chives would have been so much easier and more satisfying.
Sorry to hear it didn’t work out well for you. We appreciate the feedback.
Do you peel the potatoes?
We do!
Can I use homemade cashew milk and a cup of cashews? Or does store bought milk have a thickener in it that I’ll need?
That would work!