Go Back
+ servings
Whole30 potato soup up close with bacon and chives

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, Whole30
Keyword dairy free, soup season, winter recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 536kcal


  • heavy bottomed saucepan
  • Plate lined with paper towels to drain bacon
  • ladle
  • high-speed blender
  • Potato masher


  • 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


  • 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.


Serving: 1serving | Calories: 536kcal | Carbohydrates: 56g | Protein: 17g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 1824mg | Potassium: 1386mg | Fiber: 7g | Sugar: 7g | Vitamin A: 23IU | Vitamin C: 49mg | Calcium: 206mg | Iron: 4mg | Net Carbs: 49g