This Whole 30 Creamy Potato Soup is comforting, delicious, and creamy. Perfect for chilly nights.
This Creamy Whole 30 Potato Soup recipe is a gluten-free, dairy free, and one of my favorite cozy soups. It is a much healthier version of the traditional baked potato soup. It is a hearty soup that starts out with minimal ingredients. The key ingredients are bacon, onion, celery, carrots, chunks of potato, and chicken stock to make the most delicious creamy potato soup. ThisWhole 30 Potao Soup is our favorite winter comfort food and we make it at least once a week during the cold months. You can totally keep this vegan by skipping the bacon and replacing the chicken broth with vegetable stock. This is definitely on of my favorite whole 30 meals on a cold day.
Compliant Ingredients to make this Whole 30 Creamy Potato delicious Soup
- bacon (make sure it is compliant and there is no added sugar)
- avocado or olive oil
- onion
- celery
- carrots
- garlic
- cubed potatoes (I use Yukon gold potatoes but russet potatoes work just as well)
- chicken broth or vegetable broth, or even bone broth for added nutrients
- turmeric
- bay leaves
- salt and pepper
- Nutpods Unsweetened Creamer for that creamy consistency
Creamy Potato Soup (Whole 30, Paleo, Dairy-free)
Ingredients
- 1 lb Whole 30 compliant bacon, uncooked and diced
- 2 tbsp avocado oil
- 1 large, yellow onion, diced
- 2 stalks celery, sliced
- 3 carrots, diced
- 4 garlic cloves, minced
- 3 lbs. yukon gold potatoes, peeled, cut into 1 inch pieces
- 6 cups broth
- 2 tsp sea salt
- 1/2 tsp turmeric
- 2 bay leaves
- 1 cup Nutpods original dairy-free creamer
Optional Toppings
- sliced green onions
Instructions
- Heat avocado oil in large soup pot or dutch oven over medium heat. Add diced bacon and cook until crisp. Use a slotted spoon to remove the bacon to a paper towel lined plate and set aside.Add onions, celery and carrots to the pot and cook until soft. Add garlic to the pot and cook for about another 2-3 minutes.
- Add potatoes, broth, salt, turmeric, bay leaves and stir to combine well, then bring to a boil.
- Once the soup is boiling, turn it down to a simmer and cover. Cook for about 15-20 minutes or until the potatoes are tender and remove the bay leaves.
- Using an immersion blender, blend the soup until desired creaminess. Add Nutpods creamer and stir well. Add salt and pepper if needed and serve with crispy bacon, sliced green onions, and fresh cracked black pepper.
