Paleo Whole30 Potato Soup
Paleo Whole30 Potato Soup recipe. A dairy-free, Paleo, Whole30 compliant creamy potato soup recipe that is filled with chunks of potato, bone broth, and bacon.
Is there anything more comforting than a creamy potato soup that is topped with chives and bacon crumbles?!
This Paleo Whole30 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.
Note: this Whole30 potato soup recipe was originally published in October 2017. The post and photos were updated and republished in September 2020.
This healthy potato soup recipe really checks off all of my potato soup requirements.
Creamy? Check ✓
Thick? Check ✓✓ ( I like a thick potato soup : ) )
Kind of tastes like mashed potatoes but in soup-like form? Check ✓✓✓
Satisfies both my soup and potato cravings? Check ✓✓✓✓
Made with good-for-you ingredients ✓✓✓✓✓
Ingredients needed to make this Paleo Whole30 Potato Soup:
- potatoes ( gold potatoes work great here )
- bone broth
- olive oil
- tapioca flour
- coconut flour
- coconut cream
- almond milk
A note about the onion in this recipe. You can use 1.5 tsp of onion powder instead of onion here. I have to sometimes use onion powder instead of raw onion because raw onions give my husband a migraine.
A note about the coconut cream. Make sure to use a coconut cream without any preservatives inside. Preferably one that you really like the taste of because this will season your soup. My all time favorite is Savoy coconut cream.
Is potato soup healthy?
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.
How to make this dairy-free potato soup:
To start, you cook your 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!
Next, cook the onion and garlic. Add the cubed potatoes and cook for a few minutes.
Then, add the crispy bacon pieces back into the soup, along with some bone broth. Cover and cook until the potato is fork tender.
While the potato is cooking, make your 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.
Then, 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.
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 Paleo Whole30 Potato Soup so many times that I have lost count! I hope you enjoy it as much as my family and I do!
How to serve this paleo potato soup:
I think adding anything that would be good on a baked potato works with this Whole30 baked potato soup!
- caramelized onions
- chili powder
- …the list is honestly endless!
My personal favorite for this Whole30 potato soup is extra crispy bacon and chives. 🙂 And sometimes some vegan cheddar cheese!
Other Paleo and Whole30 soup recipes you may enjoy:
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.
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