Recipe Details

Baked Potato Soup



Baked Potato Soup

Baked Potato Soup

I love baked potatoes but I may love this baked potato soup even more. I’ve included modifications for gluten free and dairy free sensitives.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6
Calories 470 kcal


  • 6-8 Strips of bacon

    turkey bacon or coconut bacon 

  • 2 Butter grass fed butter or vegan butter
  • 1 Yellow onion chopped
  • 3 Minced garlic clove
  • cup All Purpose Flour Gf flour or potato starch
  • 2 3/4 lbs Gold potatoes peeled and diced into 1 inch pieces
  • 4 cups Broth

bone broth or vegetable broth

  • 2/3 cup Heavy Cream Or Coconut Cream
  • 2 cups Milk Dairy or Nut Milk
  • 1 cup shredded cheddar cheese cow, goat, sheep or dairy free
  • 1 1/2 Celtic Sea Salt can add more to taste
  • 1/3 Chilli Powder
  • 1 Ground Pepper
  • 2/3 Sour Cream Dairy or Dairy-Free
  • additional sour cream, cheese and bacon for topping optional


  • Cook bacon strips in Dutch oven or regular oven then crumble to smaller pieces and put aside.
  • Add your yellow onions to sauté for 5 minutes in butter then add in garlic for another 30 seconds before adding in flour.
  • Once the flour is absorbed add in bone broth, milk, cream, seasonings and potatoes. Bring to a boil (about 15 minutes)
  • Use a soup emulsion tool or blend then add back into pot. Add in bacon, shredded cheese and sour cream (optional). Then simmer for another 10 minutes.
  • Serve and enjoy with toppings!


Serving: 1gCalories: 470kcalCarbohydrates: 46gProtein: 28gFat: 27gSodium: 480mgFiber: 2g
Keyword american, dinner, soup,, warming food
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Baked Potato Soup

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