Whole30 Potato Soup

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 to Make This Recipe

1. In a medium heavy-bottomed saucepan over medium heat, fry bacon until crisp. Use a slotted spoon to remove bacon and drain on a paper-towel-lined plate. Pour off all but 1 tablespoon bacon grease. Add onion and cook over medium heat until softened and translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30-60 seconds.
2. Pour in chicken stock and add cubed potatoes. Bring to a boil and cook until potatoes are easily pierced with a fork, about 12 minutes.
3. Reduce heat and use a potholder to carefully tilt the saucepan to the side. Use a ladle to scoop out about 1-1 1/2 cups liquid; add to blender. Add the cashews to a blender and blend on high speed until completely smooth, about 1 minute. Mash potatoes until desired consistency.
4. Pour cashew liquid and milk into saucepan and heat over low heat. Add salt and pepper; taste and add more as desired. At this point, you can also add a little more chicken stock to reach the desired consistency.
5. Ladle the Whole30 Potato Soup into serving bowls then top with bacon pieces, plenty of chopped chives, and freshly cracked pepper.

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.

Top Tips To Make Whole30 Potato Soup

• 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 Tomato Soup
• Vegan Broccoli Cheese Soup

Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

4.95 from 18 votes

Whole30 Potato Soup

Prep:10 minutes

Cook:20 minutes

Total:30 minutes

A Whole30 potato soup that's rich and creamy, filling, and loaded with bacon and chives. Dairy free and gluten free.

• Pin

Print Save Saved! Go Premium – Ad Free + Meal Plans!

4 servings

Ingredients

• ▢ 6 slices Whole30-compliant bacon diced
• ▢ 1 tablespoons reserved bacon grease or ghee or oil
• ▢ 1 cup white onion diced
• ▢ 4 cloves garlic minced
• ▢ 3 cups compliant chicken stock or vegetable stock plus more if you prefer a thinner soup
• ▢ 2 cups almond milk or other unsweetened non-dairy milk, like macadamia
• ▢ 1/2 cup raw cashews
• ▢ 2 pounds Yukon gold potatoes cubed
• ▢ 2 teaspoons sea salt plus more to taste
• ▢ freshly cracked black pepper
• ▢ fresh chives minced, to serve

Equipment

• heavy bottomed saucepan
• ladle
• high-speed blender

Instructions 

• In a medium heavy-bottomed saucepan over medium heat, fry bacon until crisp. Use a slotted spoon to remove bacon and drain on a paper-towel-lined plate. Pour off all but 1 tablespoon bacon grease. Add onion and cook over medium heat until softened and translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30-60 seconds.
• Pour in chicken stock and add cubed potatoes. Bring to a boil and cook until potatoes are easily pierced with a fork, about 12 minutes.
• Reduce heat and use a potholder to carefully til the saucepan to the side. Use a ladle to scoop out about 1-1 1/2 cups liquid; add to blender. Add cashews to a blender and blend on high speed until completely smooth, about 1 minute. Mash potatoes until desired consistency.
• Pour blended cashew liquid into saucepan; add almond milk. Heat over low heat. Add salt and pepper; taste and add more as desired. At this point, you can also add a little more chicken stock to reach the desired consistency.
• Ladle into serving bowls then top with bacon pieces, plenty of chopped chives, and freshly cracked pepper.

Notes

Be sure to serve this soup alongside a Whole30-compliant serving of protein to fit the meal template.

Keep in an airtight container in the fridge up to 5 days.

Nutrition Information

Calories: 549kcal, Carbohydrates: 50g, Protein: 22g, Fat: 30g, Saturated Fat: 10g, Cholesterol: 43mg, Sodium: 1723mg, Potassium: 1529mg, Fiber: 7g, Sugar: 12g, Vitamin A: 198IU, Vitamin C: 30mg, Calcium: 232mg, Iron: 9mg, Net Carbs: 43g

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.

© Author: Cheryl Malik