To me, self care means having soup made and ready in the fridge all week long, especially when it’s as good as this nourishing and comforting Whole30 Baked Potato Soup.
Whole30 Baked Potato Soup
You know those cold yet busy days when you are running through the door and your dinner is just 2 minutes away from being ready because you prepped soup for the week? Seriously, what is better than that? Spend some time on Sunday to prep this soup and you will not regret it.
It’s perfect for meal prep and is full of nutrients to keep you healthy while also packing all the comforting flavors you love from a baked potato. I like to use bone broth in my soups for extra immunity support as well as the benefits of collagen, but truly any broth you use will work here.
Make it Your Own
You can even make this vegetarian by using veggie broth and skipping the bacon. Vegan? Use vegan butter or olive oil along with the veggie broth!
This recipe is naturally gluten free, lactose free (dairy free without the ghee) and fits perfectly into the Whole30 program. I limit my diary due to my own dietary needs, but if you love cheese and sour cream (let’s be honest, who doesn’t?) those would be amazing toppings on this soup!
Hungry for more?
Check out some more of my Whole30 compliant potato side dishes:
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Baked Potato Soup
Equipment
- Slow Cooker
- Immersion Blender or Blender
Ingredients
Soup
- 3 cups chicken (bone) broth (I use Bonafide Provisions, can use any broth)
- 16 small Yukon gold potatoes
- 2 cloves garlic, minced
- 2 cups cauliflower florets
- 1/2 yellow onion, diced
- 3 tbsp cassava flour (I use Otto's Naturals, tapioca starch should work as well)
- 1 13-14 oz can full fat coconut milk
- 1 tbsp ghee (Can sub olive oil for dairy free)
- 1 tsp salt
- ½ tsp pepper
Toppings
- green onions
- crumbled cooked bacon
Instructions
Stove Top Version
- Melt ghee or olive oil in the pot and sauté garlic and onions until fragrant.
- Cube potatoes and add them and the cauliflower to the pot.
- Evenly coat potatoes, cauliflower, onions and garlic in your cassava flour.
- Add in (bone) broth and coconut milk and stir thoroughly. Cook until the potatoes are fork tender.
- Remove around 4-5 cups of the veggies and broth and put it in a blender. The more you remove, the less pieces of potato you will have in your soup. Choose to your liking!
- Blend until completely blended and add back to the pot and stir.
- Serve warm and top with green onions or chives and bacon pieces.
Slow Cooker Version
- Add ghee or oil, cubed potatoes, cauliflower florets, garlic and onions to your slow cooker. Add in the cassava flour and mix until evenly coated.
- Add in your broth and cover with the lid. Cook for 3 hours on high or up to 6 hours on low.
- When your potatoes are fork tender, either transfer 4-5 cups of the soup to a blender or use an immersion blender and blend majority of the soup right in your slow cooker.
- Stir in coconut milk, salt and pepper.
- Serve warm and top with green onions or chives and bacon pieces.
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