This Whole30 Loaded Baked Potato Soup is the ultimate healthy, winter comfort food. It is loaded with all of the creamy, hearty and delicious flavors of a loaded baked potato, but made with Whole30 compliant ingredients.
It’s winter time which means time for lots of cozy soups!
I think many people will agree with me when I say that I do my best thinking on airplanes. When I was on a plane recently I came up with lots of ideas for new Whole30 recipes. Then, I got to work on them immediately. This Whole30 loaded baked potato soup was the first idea that I tackled and it is definitely a winner!
Over the winter I am determined to make as many cozy soups and stews as possible. Of course, I will share them with all of you along the way! I shared a chili recipe and a salsa verde chicken soup recipe, but this Whole30 loaded baked potato soup might be my favorite of the three.
Who doesn’t love a loaded baked potato? I loved it when my mom baked a whole bunch of potatoes to go along with our dinners. Then she would let us top them with whatever we wanted like butter, sour cream, cheese, and herbs.
All the flavors of a loaded baked potato, but with Whole30 ingredients.
I wanted to make a soup with all of the flavors of a traditional loaded baked potato but with Whole30 ingredients. The flavor for the base of this soup comes from the bacon fat from cooked bacon, onions, and leeks. Those three flavors come together with salt and fresh cracked black pepper.
Of course, you cannot have any dairy on the Whole30. I used full fat coconut milk to make the soup nice and creamy. I am happy to report that my girlfriend, who hates coconut, could not taste any coconut flavor in the final product.
This Whole30 loaded baked potato soup is hearty enough to be a meal on its own. It would also be a delicious appetizer course for a winter dinner party. This healthy and delicious soup could also be prepped on Sunday or Monday and enjoyed all week for lunch.
What kitchen tools and ingredients will I need for this Whole30 soup?
You only need a few simple kitchen tools and some basic ingredients to put this soup together. To begin, you will need kitchen shears to slice your bacon. Then, grab a vegetable peeler for the potato and a sharp knife for cutting the onion and leeks. Next, to make the soup you will need a large soup pot or a dutch oven.
To make this Whole30 loaded baked potato soup you will need to start with bacon. If you are on the Whole30, you will need to make sure that you have Whole30 compliant bacon. I just make sure dextrose or any other sugars aren’t listed as ingredients.
The other ingredients you will need are a yellow onion, a couple of leeks, salt, pepper, vegetable broth, full-fat coconut milk, and of course, russet potatoes. If you are on the Whole30, check the vegetable broth to ensure that it is Whole30 compliant. It is optional to add the arrowroot starch to this soup, but it will help to make a thicker soup.
Let’s make some Whole30 Loaded Baked Potato Soup!
To make this Whole30 loaded baked potato sou slice bacon into 1/2″ thick strips. I find that it is easier to use kitchen shears instead of a knife. Then, dice the yellow onion, slice the leeks and peel and cube the russet potatoes.
Next, heat a large pot or dutch oven over medium-low heat. Add sliced bacon to the pan and cook for 8 minutes, tossing frequently. Then, remove the bacon from the pan and set aside, but leave the bacon grease in the pan.
First, add the onions and leeks to the pan with the bacon grease. Cook over medium-low heat for 3-4 minutes or until soft and fragrant. Then, add salt and pepper to the pan and continue to cook for 5 more minutes. Next, add arrowroot starch to the pan. Toss the leeks and onions until they are fully coated in the starch.
Then, pour the vegetable broth, coconut milk, and water into the pan while you stir the leeks and onions. Add the cubed potatoes and cooked bacon to the pan. Save some of the crispy cooked bacon for topping this Whole30 loaded baked potato soup.
Increase the heat to high until the soup simmers. Once simmering, reduce the heat to medium-low and cover the pot. Allow the soup to simmer for 30 minutes.
Garnish your soup before you serve it up!
Serve this Whole30 loaded baked potato soup with crispy cooked bacon and green onion as a garnish. Enjoy immediately or store in an airtight container in the fridge for up to five days. If you want to freeze this soup, allow the soup to cook completely. Then, pour it into individual airtight containers to freeze.
Keep reading to find the full recipe and instructions. If you make this Whole30 loaded baked potato soup, please let me know in the comments or on Instagram!
- 6 strips bacon
- 1 yellow onion
- 2 leeks
- 2 large russet potatoes
- 2 tsp salt
- 1 tsp fresh cracked black pepper
- 2 tsp arrowroot starch – optional
- 4 cups vegetable broth
- 1 can full-fat coconut milk
- 1 cup water
- Green onion for garnish
- Slice bacon into 1/2″ thick strips – its easier to use kitchen shears to cut the bacon than a knife
- Dice the yellow onion, slice the leeks, and peel and cube the russet potatoes
- Heat a large pot or dutch oven over medium-low heat
- Add the sliced bacon to the pan and cook for 8 minutes tossing frequently
- Remove the bacon from the pan and set aside, but leave the bacon grease in the pan
- Add the onions and the leeks to the pan with the bacon grease and cook over medium-low heat for 3-4 minutes or until soft and fragrant
- Add salt and pepper to the pan and coninute to cook for 5 minutes
- Add arrowroot startch to the pan and toss the leeks and onions until they are fully coated in the starch
- Pour the vegetable broth, coconut milk, and water into the pan while you stir the leeks and onions
- Add the cubed potatoes and cooked bacon to the pan, but save some of the cooked bacon for topping the soup
- Increase the heat to high until the soup boils
- Once boiling, reduce the heat to medium-low and cover the pot
- Simmer for 30 minutes
- Serve the soup with crispy cooked bacon and green onion as garnish
- Enjoy immediately or store in an airtight container in the fridge for up to 5 days