Whole30 Loaded Baked Potato Soup
User Reviews
5
Whole30 Loaded Baked Potato Soup
Description
Whole30 Loaded Baked Potato Soup centers on large cubed russet potatoes cooked in a broth infused with the flavors of bacon, yellow onions, and leeks. Bacon is sliced and cooked until rendering fat, which then serves to soften onions and leeks, releasing their sweetness and aroma. Salt and cracked black pepper season the base. Arrowroot starch is optionally added to coat the vegetables, providing gentle thickening without flour or cream. The addition of full-fat coconut milk and vegetable broth creates a creamy yet dairy-free soup base suitable for Whole30 diets.
The soup is brought to a boil after adding potatoes and cooked bacon pieces, then simmered until potatoes are tender, resulting in a thick, comforting texture that balances the salty bacon, aromatic vegetables, and mild spice from pepper. Green onions garnish the finished soup, adding freshness and color. This combination replicates the essence of a loaded baked potato in soup form while maintaining a Whole30-compliant profile.
This soup works well as a substantial lunch or cozy dinner starter. The use of coconut milk creates creaminess without dairy, and arrowroot starch keeps it satisfying with a smooth texture. The inclusion of bacon and green onions provides traditional baked potato flavors without heavy cream or cheese.
Ingredients
- 6 Bacon strips
- 1 yellow onion
- 2 leek
- 2 russet potatoes large
- 2 tsp salt
- 1 tsp black pepper fresh cracked
- 2 tsp arrowroot starch optional
- 4 cups vegetable broth
- 1 coconut milk can, full-fat
- 1 cup water
- green onion for garnish
Instructions
- 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
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 281kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 22mg | 7% |
| Sodium | 2340mg | 98% |
| Potassium | 637mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1259IU | 25% |
| Vitamin C | 13mg | 14% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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