Whole30 Loaded Baked Potato Soup

A creamy Whole30 soup with all the flavor of a loaded baked potato.

Recipe By: Madeline
Prep: 10 minutesCook: 50 minutesTotal: 1 hour
Servings: 4 Servings 1x


  • 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


  1. Slice bacon into 1/2″ thick strips – its easier to use kitchen shears to cut the bacon than a knife
  2. Dice the yellow onion, slice the leeks, and peel and cube the russet potatoes
  3. Heat a large pot or dutch oven over medium-low heat
  4. Add the sliced bacon to the pan and cook for 8 minutes tossing frequently
  5. Remove the bacon from the pan and set aside, but leave the bacon grease in the pan
  6. 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
  7. Add salt and pepper to the pan and coninute to cook for 5 minutes
  8. Add arrowroot startch to the pan and toss the leeks and onions until they are fully coated in the starch
  9. Pour the vegetable broth, coconut milk, and water into the pan while you stir the leeks and onions
  10. Add the cubed potatoes and cooked bacon to the pan, but save some of the cooked bacon for topping the soup
  11. Increase the heat to high until the soup boils
  12. Once boiling, reduce the heat to medium-low and cover the pot
  13. Simmer for 30 minutes
  14. Serve the soup with crispy cooked bacon and green onion as garnish
  15. Enjoy immediately or store in an airtight container in the fridge for up to 5 days
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.