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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.

Whole30 potato soup up close with bacon and chives

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.
Bowl of potato soup topped with bacon bits and fresh chives

For More Whole30 Soup Recipes

Whole30 potato soup up close with bacon and chives
Recipe By: Cheryl Malik
4.95 from 18 votes

Whole30 Potato Soup

Prep 15 minutes
Cook 25 minutes
Total 40 minutes
A Whole30 potato soup that's rich and creamy, filling, and loaded with bacon and chives. Dairy free and gluten free.
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4 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.
 
Tips for Blending Hot Soup in a Blender
  • 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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Cheryl Malik

In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.

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40 Comments

  1. 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.

    Reply

      1. 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.4 stars

        Reply

    2. Sorry it is confusing to you! We typically divide 549 by 4, and we get around 137 calories per serving. Hope this helps.5 stars

      Reply

  2. 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!

    Reply

      1. 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!

        Reply

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