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Home » All Recipes » Gluten Free Recipes

Creamy Loaded Potato Soup

Modified: Oct 25, 2021 by Monica Le · Published: Oct 25, 2021 · Leave a Comment

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This creamy loaded potato soup is made with Yukon gold potatoes, bone broth, and bacon. It is comforting, nourishing, and absolutely delicious. The recipe is gluten free, dairy free, paleo, and Whole30.

creamy potato soup in a bowl with green onions and bacon on top

The best loaded potato soup recipe

Are you ready for the most nourishing, texturally satisfying, and delicious bowl of soup ever?

It's made in one pot on the stovetop and comes together pretty quickly. It would be a perfect weeknight meal for the whole family.

It will keep well in the refrigerator all week long, and I even love eating it cold.

What I love about making soup is that often times, it will taste even better as leftovers.

There is simply more time for all of the flavors to really develop, so there's something to look forward to after polishing off your first bowl! 😉

ingredients prepped to make creamy potato soup

How to make creamy, loaded potato soup

Heat up a large pot over medium-high heat for about 2 minutes. Add bacon into the pot and cook until crispy throughout. Remove with a slotted spoon and allow it to drain on paper towels.

Add diced onions and garlic into the pan. Throw in two big pinches of salt. Let them cook in the bacon grease for about 3 minutes until the onions have become translucent.

If there isn't enough bacon grease to keep the onions and garlic from sticking, drizzle in about 1 tablespoon of cooking oil.

Add chopped potatoes, broth, salt, and pepper to the pot. Bring the soup to a rolling boil and lower the heat to medium low. Let the soup simmer for 25-30 minutes or until potatoes are tender.

creamy potato soup in a white pot with a wooden spoon

When potatoes are tender, add canned coconut milk and stir well. Add 3 soup ladles of tender potatoes to a blender with about one cup of the broth.

Blend on high until creamy throughout and pour mixture back into the pot. Let simmer for another 5 minutes.

Stir in about half of the crisped bacon and green onions. Serve in bowls and garnish with the rest of the crisped bacon and green onions. Enjoy!

Substitutions & Questions

There are a couple of substitutions you can make in this soup pretty seamlessly.

  • Acceptable cooking fats would be avocado oil, coconut oil, ghee, butter, etc.
  • Red potatoes or russet potatoes can be used in place of Yukon gold
  • Any low sodium chicken, beef, vegetable or bone broth will work
creamy potato soup in a large white pot

Should you peel potatoes for potato soup?

I prefer to use peeled potatoes, yes.

I do not recommend leaving the skins on.

How do you add thickness to potato soup?

You don't have to add any type of starch or flour to this loaded potato soup to thicken it.

The beauty of making a creamy potato soup is that the potatoes themselves are incredibly starchy.

You simply blend some of the cooked potatoes in the blender with a bit of broth and that naturally thickens the soup.

Pretty incredible stuff! 🙂

creamy loaded potato soup in a ceramic bowl with bacon and green onions

Love this loaded potato soup? Check out these other soup recipes:

Instant Pot White Chicken Chili

The Best Delicata Squash Soup

Instant Pot Zuppa Toscana

Whole30 Creamy Taco Soup

Instant Pot Chicken and Rice Soup

creamy potato soup in a large white pot

Creamy Loaded Potato Soup

Monica Le
This creamy loaded potato soup is made with Yukon gold potatoes, bone broth, and bacon. It is comforting, nourishing, and absolutely delicious. The recipe is gluten free, dairy free, paleo, and Whole30.
4.69 from 29 votes
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Prep Time 10 minutes mins
Cook Time 45 minutes mins
Course Soup
Cuisine American
Servings 6
Calories 351 kcal

Ingredients
  

  • 6 bacon strips sliced into thin strips, split in two
  • 1 small yellow onion diced
  • 6 garlic cloves minced
  • 1 tablespoon ghee or oil optional
  • 2 ½ pounds Yukon gold potatoes peeled and cut into 1.5-2" chunks
  • 32 ounces chicken broth or bone broth see notes
  • 2 teaspoons kosher salt plus more, to taste
  • ¼ teaspoon black pepper
  • 1 ¼ cups full fat canned coconut milk
  • ⅓ cup green onions thinly chopped, split in two

Instructions
 

  • Heat up a large pot over medium-high heat for about 2 minutes. Add bacon into the pot and cook until crispy throughout. Remove with a slotted spoon and allow it to drain on paper towels. 
  • Add diced onions and garlic into the pan. Throw in two big pinches of salt. Let them cook in the bacon grease for about 3 minutes until the onions have become translucent.
    If there isn't enough bacon grease to keep the onions and garlic from sticking, drizzle in about 1 tablespoon of cooking oil. 
  • Add chopped potatoes, broth, salt, and pepper to the pot. Bring the soup to a rolling boil and lower the heat to medium low. Let the soup simmer for 25-30 minutes or until potatoes are tender.
  • When potatoes are tender, add canned coconut milk and stir well. Add 3 soup ladles of tender potatoes to a blender with about one cup of the broth.
  • Blend on high until creamy throughout and pour mixture back into the pot. Let simmer for another 5 minutes.
  • Stir in about half of the crisped bacon and green onions. Serve in bowls and garnish with the rest of the crisped bacon and green onions. Enjoy!

Notes

  • Cooking fats: Acceptable cooking fats would be avocado oil, coconut oil, ghee, butter, etc.
  • Potatoes: Red potatoes or russet potatoes can be used in place of Yukon gold
  • Broth: Any low sodium chicken, beef, vegetable or bone broth will work

Nutrition

Calories: 351kcalCarbohydrates: 38gProtein: 9gFat: 19gSaturated Fat: 12gCholesterol: 15mgSodium: 1494mgPotassium: 1119mgFiber: 5gSugar: 2gCalcium: 56mg
Keyword Creamy Loaded Potato Soup
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4.69 from 29 votes (29 ratings without comment)

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