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Whole30 potato soup up close with bacon and chives
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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 549kcal
Cost 4

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

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

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