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.
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! 😉
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.
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
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! 🙂
Love this loaded potato soup? Check out these other soup recipes:
Instant Pot White Chicken Chili
Instant Pot Chicken and Rice Soup
Creamy Loaded Potato Soup
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 1/2 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
- 1/4 teaspoon black pepper
- 1 1/4 cups full fat canned coconut milk
- 1/3 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
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
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