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

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5 from 9 votes

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Whole30 Potato Soup

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

Course Main Course, Soup

Cuisine American

Keyword dairy free, easy, quick

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Calories 549 kcal

Author Cheryl Malik

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

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 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.

4. 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.

5. Ladle into serving bowls then top with bacon pieces, plenty of chopped chives, and freshly cracked pepper.

Recipe 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 Facts

Whole30 Potato Soup

Amount Per Serving

Calories 549 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 10g63%

Cholesterol 43mg14%

Sodium 1723mg75%

Potassium 1529mg44%

Carbohydrates 50g17%

Fiber 7g29%

Sugar 12g13%

Protein 22g44%

Vitamin A 198IU4%

Vitamin C 30mg36%

Calcium 232mg23%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.