Paleo Whole30 Potato Soup
This Paleo Whole30 Potato Soup recipe is a dairy-free creamy potato soup recipe that is filled with chunks of potato, bone broth, and bacon. It is so yummy, you’d never know that it is made without dairy. It’s wonderful on a cold day!
Is there anything more comforting than a creamy potato soup that is topped with chives and bacon crumbles?!
This dairy-free potato soup recipe is the epitome of comfort food. It’s creamy, yet it has lots of potato chunks. It’s flavorful thanks to the bone broth, garlic, onion, and nutmeg. AND it has an extra oomph of flavor from cooking the onion and garlic in bacon grease.
Table of Contents
- Why this recipe works:
- Recipe ingredients:
- Additions/ Substitutions:
- Step by Step Soup Instructions:
- How to serve this soup:
- Recipe FAQS
- Other Paleo and Whole30 soup recipes you may enjoy:
Why this recipe works:
- It is incredibly thick and creamy.
- It tastes like mashed potatoes but in soup form.
- It satisfies both soup and potato cravings all at once.
- This whole30 baked potato soup is made with good-for-you ingredients.
- This Paleo potato soup is great for anyone that follows a Paleo or Whole30 diet.
- This soup is also great for anyone with dairy intolerances or allergies.
- potatoes– gold or Yukon potatoes work great here because they are softer, a little sweet, and they taste great.
- bacon– make sure to buy nitrate-free and sugar-free bacon.
- onion– you can use shallots or white onions here, both work well.
- garlic– fresh organic garlic.
- bone broth– chicken bone broth is great here. It greatly increases the protein content of the soup.
- tapioca flour– this is used to thicken the soup.
- coconut flour-this is also used to thicken the soup. It will not make the soup taste like coconut.
- coconut cream– a good tasting, high quality coconut cream without gums or additives. My all time favorite is Savoy coconut cream.
- almond milk– without added sugar or flavors.
- nutmeg– this really brings a nice subtle flavor to the soup.
See recipe card for full information on recipe quantities.
- Instead of raw onion, you can use 1.5 teaspoons of onion powder.
- Instead of raw garlic, you can use 1 teaspoon of garlic powder.
- Instead of bone broth, you can use chicken stock, veggie stock or beef broth.
- Instead of tapioca flour, you can use arrowroot flour.
- Instead of coconut cream, you can use a thick coconut milk.
Step by Step Soup Instructions:
Step 1– cook the chopped up bacon in a soup pan until crispy. Put the bacon aside.
Leave behind the bacon grease because this will help flavor your soup!
Step 2– Cook the onion and garlic in the bacon grease. Add the cubed potatoes and cook for a few minutes.
Step 3- Make the creamy coconut cream/almond milk sauce. Start by heating some olive oil, and mixing in your coconut flour and tapioca flour. Then, add almond milk, coconut cream, and nutmeg.
Mix the sauce until it thickens.
Step 4– Add the crispy bacon pieces back into the soup, along with some bone broth. Cover and cook until the potato is fork tender.
Step 5- once the potatoes are fork tender, remove from heat and mix in the creamy coconut cream/almond milk sauce.
Put 1/2 of the contents from the soup pan into a blender and pour into the remaining chunks of potato.
NOTE: if you want your soup to be very smooth and have less chunks of potato, then add more of the contents in the soup pan.
If you want your soup to be extra chunky, then add less.
Step 6– serve in bowls and top with your favorite toppings.
How to serve this soup:
I think adding anything that would be good on a baked potato works with this soup!
- caramelized onions
- chili powder
- …the list is honestly endless!
My personal favorite is extra crispy bacon and chives.
It honestly depends on the ingredients!
If you are using non-processed real food ingredients, like in this paleo potato soup recipe, then yes!
Since this recipe is Whole30 compliant and Paleo, it is made without dairy, without gluten or grains, and without any processed sugars or flours.
It is also made with bone broth, which is great for the gut.
In my opinion, a potato soup can be healthy if all the ingredients are high quality real food ingredients.
Tapioca flour, coconut flour, arrowroot flour. I like to use a combination of tapioca flour and coconut flour. Arrowroot flour can be used instead of tapioca flour at a 1:1 ratio.
Don’t over mix it! When the portion of it that goes into the blender is being blended, stop mixing as soon as it is mixed together.
Also don’t add too much tapioca flour.
I was inspired by this Absolutely Ultimate Potato Soup recipe, and I adapted the recipe to my tastes and my Paleo and Whole30 preferences.
I have made this soup so many times that I have lost count! I hope you enjoy it as much as my family and I do!
Other Paleo and Whole30 soup recipes you may enjoy:
Did you try this recipe? Please leave me a ⭐ review below!
Paleo Whole30 Potato Soup
- 3 slices bacon chopped
- 1/2 cup minced onion (this was one medium onion for me)
- 1.5 Tbs chopped garlic ( this was 3 cloves for me)
- 3.5 pounds gold potatoes peeled and cubed ( this was 9 potatoes for me)
- 4 cups organic bone broth
- 2 Tbs olive oil
- 1 Tbs tapioca flour
- 1 Tbs coconut flour
- 1/2 cup coconut cream ( without any preservatives)
- 1 cup almond milk ( Elmhurst is the creamiest )
- ¼ tsp ground nutmeg
- 1.5 tsp salt
- 1/2 tsp ground black pepper
- optional- diced chives and crumbled bacon to top the soup with
- In a large soup pan or dutch oven, cook the bacon over medium heat until crispy, about 5 minutes. Remove the bacon pieces from the pan, leaving the drippings and grease inside.
- Cook the minced onion and chopped garlic in the bacon grease over medium heat until fragrant, about 3 minutes. Add the cubed potatoes, mix, and cook for 3 -4 minutes. Put the crispy bacon back into to the pan. Add 4 cups of bone broth to the pan ( make sure the potatoes are pretty much covered in liquid).
- Increase the stove heat until the bone broth and potatoes boil, reduce the heat, cover, and simmer until the potatoes are fork tender. This was 15 minute for me. Then, remove the soup pan from heat.
- In another pan, heat 2 Tbs of olive oil over medium heat. Add tapioca flour and coconut flour and whisk. Whisk until clumps form, this will happen quickly. Add the coconut cream, almond milk, and nutmeg; whisk. Keep whisking until everything has thickened and is well mixed. Again, this will happen quickly.
- Stir the creamy coconut cream/almond milk sauce into the potatoes in the soup pan. Add the salt and pepper.
- Then, put half of the contents from the soup pan into a blender and puree it. Pour the pureed soup back into the soup pan with the remaining cooked cubed potatoes. NOTE: if you want your soup to be very smooth and have less chunks of potato, then add more of the contents in the soup pan to your blender. If you want your soup to be extra chunky, then add less.
- Mix the pureed potatoes into the soup. Top each soup with seasonings of your choice ( bacon, chives, etc).
- Note: to reheat the soup later, add a bit of bone broth to the soup and heat over the stove.
- * If you want your soup to be more smooth and have less chunks of potato, then blend more of the soup in the blender. BUT if you want your soup to be extra chunky, then add less to the blender.
Disclosure: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you.