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
- 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 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.
- 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.
- 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:
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Whole30 Potato Soup
Equipment
- heavy bottomed saucepan
- ladle
- high-speed blender
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
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
Nutrition
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.
Elizabeth says
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.
Cheryl Malik says
Sorry to hear it didn’t work out well for you. We appreciate the feedback.
Maria says
Do you peel the potatoes?
Savannah | 40 Aprons Team says
We do!
Bethany Hamilton says
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?
Savannah | 40 Aprons Team says
That would work!
Stephanie says
Why is the sodium so high per serving? Where or what can I cut out or use a substitute to reduce the source of the sodium? Thanks.
Savannah | 40 Aprons Team says
Hi! That is the sodium content for the entire recipe. 🙂
Stephanie Muise says
The label says per serving. Is it 549 calories per serving? Maybe the team needs to redo the label. It’s very confusing and misleading.
Savannah | 40 Aprons Team says
Sorry it is confusing to you! We typically divide 549 by 4, and we get around 137 calories per serving. Hope this helps.
Kailey Hindes says
At any point are we instructed to mash some of the potatoes? I do not read this in the recipe notes but in photo 2 it appears that you are mashing some of the potatoes. Thank you!
Savannah | 40 Aprons Team says
Yes, sorry about that confusion! Mash them in the pot.
Alicia says
Is there a substitute for cashews? My LO is allergic to tree nuts.
Cheryl Malik says
I haven’t tried it myself, but I’ve read that sunflower seeds can be a good sub!
Melissa Peric says
I have everything but the cashews. Can I omit this part?
Savannah | 40 Aprons Team says
Do you have steamed cauliflower? That can be used as a replacement. 🙂
Leizel says
Can you use regular milk? And not almond milk and the cashews?
Cheryl Malik says
Yes, you can!
Heather says
Is coconut milk a suitable milk option?
Savannah | 40 Aprons Team says
Sure!
Dawn Marie says
Hi! I don’t see where to add the milk to the recipe. Can you help?
Thank you!
Cheryl Malik says
Sorry about that! Step 4!
Christa says
Hey, I also don’t see where to add the 2 cups of dairy (or almond) milk. I looked in step 4, but it just mentions blending the cashews with the broth in a blender. Can you clarify please? It’s on my stove right now, lol!
Cheryl Malik says
Pour in with the cashew liquid. Sorry about that!
JB says
When does the milk go into the recipe?
Cheryl Malik says
Step 4 🙂
Erin says
This looks delicious! My kids have a nut allergy. Is there an alternative to make this nut free?
Savannah | 40 Aprons Team says
You can substitute with steamed cauliflower 🙂
JJ says
When are you supposed to add the milk?!?!
Cheryl Malik says
Step number 4. 🙂