This creamy loaded potato soup features Yukon Gold potatoes, savory bacon, and rich bone or chicken broth. It’s comforting, nourishing, and full of flavor. The recipe is gluten-free, dairy-free, paleo, and Whole30-friendly when using compliant ingredients.
The best loaded potato soup recipe
If you’re craving a satisfying, nourishing bowl of soup, this creamy loaded potato soup delivers on texture and flavor. It’s cooked in one pot on the stovetop and comes together quickly, making it ideal for weeknight dinners.
The soup stores well in the refrigerator for several days and often tastes even better as the flavors meld, so leftovers are a highlight.
How to make creamy, loaded potato soup
Warm a large pot over medium-high heat for about 2 minutes. Add the bacon and cook until crispy, then remove with a slotted spoon and drain on paper towels.
Add the diced onion and minced garlic to the pan with two generous pinches of salt. Sauté in the bacon fat for about 3 minutes, until the onions are translucent. If there isn’t enough fat to prevent sticking, add about 1 tablespoon of a neutral cooking oil or ghee.
Stir in the chopped potatoes, broth, salt, and pepper. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 25–30 minutes, or until the potatoes are tender.
Once the potatoes are tender, stir in the canned full-fat coconut milk. Scoop about three ladles of potatoes and roughly one cup of broth into a blender, then blend until smooth and creamy. Return the blended mixture to the pot and simmer for another 5 minutes to combine.
Stir in half of the crisped bacon and half of the sliced green onions. Serve in bowls and top each portion with the remaining bacon and green onions. Enjoy!
Substitutions & Questions
Here are a few easy ingredient swaps that won’t compromise the soup’s texture or flavor:
- Cooking fats: avocado oil, coconut oil, ghee, or butter are all acceptable.
- Potatoes: red or russet potatoes can replace Yukon Gold if needed.
- Broth: use any low-sodium chicken, beef, vegetable, or bone broth.
Should you peel potatoes for potato soup?
Peeled potatoes give the creamiest texture for this soup, so I recommend peeling them before cooking.
How do you add thickness to potato soup?
You don’t need flour or other starches to thicken this soup. Potatoes are naturally starchy, and blending a portion of the cooked potatoes with some broth creates a luxuriously thick, creamy base without added thickeners.
Simply puree a few ladles of the cooked potatoes and broth in a blender and return it to the pot—this naturally thickens the soup while keeping the flavor pure.
Love this loaded potato soup? Check out these other soup recipes:
Instant Pot White Chicken Chili
The Best Delicata Squash Soup
Instant Pot Zuppa Toscana
Whole30 Creamy Taco Soup
Instant Pot Chicken and Rice Soup
Creamy Loaded Potato Soup
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10
45
Ingredients
- 6 bacon strips sliced into thin strips, split in two
- 1 small yellow onion diced
- 6 garlic cloves minced
- 1 tablespoon ghee or oil optional
- 2 ½ pounds Yukon gold potatoes peeled and cut into 1.5–2″ chunks
- 32 ounces chicken broth or bone broth low sodium preferred
- 2 teaspoons kosher salt plus more, to taste
- ¼ teaspoon black pepper
- 1 ¼ cups full-fat canned coconut milk
- ⅓ cup green onions thinly chopped, split in two
Instructions
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Heat a large pot over medium-high heat for about 2 minutes. Add bacon and cook until crispy, then remove and drain on paper towels.
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Add the diced onion and minced garlic to the pan with two big pinches of salt. Cook in the bacon fat until the onions are translucent, about 3 minutes. If needed, add 1 tablespoon of oil or ghee to prevent sticking.
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Add the chopped potatoes, broth, salt, and pepper. Bring to a rolling boil, then reduce heat to medium-low and simmer for 25–30 minutes, until potatoes are tender.
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When the potatoes are tender, stir in the canned coconut milk. Transfer about three ladles of cooked potatoes and roughly one cup of broth to a blender and puree until smooth.
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Return the blended mixture to the pot and simmer for 5 more minutes to combine and thicken.
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Stir in half of the crisped bacon and half of the green onions. Serve and garnish each bowl with the remaining bacon and green onions. Enjoy!
Notes
- Cooking fats: Avocado oil, coconut oil, ghee, or butter all work well.
- Potatoes: Red or russet potatoes can be substituted for Yukon Gold.
- Broth: Any low-sodium chicken, beef, vegetable, or bone broth is suitable.
Nutrition
Carbohydrates: 38g
Protein: 9g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 15mg
Sodium: 1494mg
Potassium: 1119mg
Fiber: 5g
Sugar: 2g
Calcium: 56mg
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