Name: Whole30 Cream of Potato Soup
Prep time: 5 min
Cook time: 45 min
Ingredients: 1 package nitrate and sugar free bacon; 3 lbs organic yellow or white potatoes; 2 red apples of choice, chopped ((such as Gala or Honey Crisp)); 1 white onion, chopped; 3 cups bone broth; 2 cups full fat coconut milk; 1/2 - 1 tsp sea salt; 1/4 tsp ground black pepper; Optional: chopped chives (for garnish)

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This Whole30 Cream of Potato Soup is the ultimate in comfort food. Perfect for cold winter days and nights this soup is sure to be a hit with your whole family. This soup tastes so good you won’t even be able to tell it’s dairy free or healthy!

On the menu this week is another Whole30 recipe for you guys. Because so many of you are doing a January Whole30 I am really trying to give you what you need to help get you through this round. And congrats because you are officially half way done!

This week’s recipe is Whole30 Cream of Potato Soup. This might just be the best soup I’ve ever made. At least in my opinion. And that’s saying a lot because I’ve got some other really great soup recipes on here like Whole30 Curry Butternut Squash Soup, Roasted Red Pepper and Squash Soup (also Whole30 compliant) and Simply Sweet Tomato Soup (also Whole30 compliant).

Why this Whole30 Cream of Potato Soup is so good:

It’s so creamy and delicious
It’s really easy and simple to make
It doesn’t require any fancy or hard to find ingredients
Besides being Whole30, it’s also gluten free, dairy free and can be made vegan as well
It can be turned into a complete meal by adding cooked chicken or grass fed ground beef

Is this Whole30 Cream of Potato Soup paleo?

Technically no. When the paleo diet was first created, potatoes were not allowed on it. However, there are many paleo experts, including myself, who now allow people to eat non-GMO potatoes on the paleo diet. As long as you tolerate them that is. I personally tolerate white potatoes better than sweet potatoes so I do eat them.

However, my one rule of thumb when it comes to food is to always listen to your body first. If potatoes do not agree with you, do not eat them. I just don’t want anyone getting upset that as a paleo blogger I am posting this potato recipe so I felt it important to explain.

How to make this Whole30 Cream of Potato Soup:

Use a medium sized frying pan, and cook your bacon until crisp
While the bacon is cooking, fill a large pot with water and place on medium heat on the stove
Clean the potatoes and chop them into quarters (leave the skin on – this is where most of the nutrients are located)
Once the water in the pot is boiling, add the chopped potatoes and turn the burner down so that the potatoes cook at a low boil for 25-30 minutes, until soft
While the potatoes are boiling, remove the bacon from the frying pan and use the grease to saute the chopped onion and apple together, until the onion is caramelized and the apples are tender (~10-15 minutes)
Once the potatoes are cooked, drain the water from the pot
Transfer the onions, apples and bacon fat to the pot with the potatoes
Add the remaining ingredients to the pot and using your metal immersion blender blend the ingredients until smooth

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5 from 1 vote

Whole30 Cream of Potato Soup

This Whole30 cream of potato soup is such a creamy and delicous soup. It's naturally gluten free and dairy free and the perfect fall or winter comfort food.

Course Main Course, Side Dish

Cuisine American

Keyword dairy free cream of potato soup, easy potato soup, healthy cream of potato soup

Prep Time 5 minutes

Cook Time 45 minutes

Ingredients

1 package nitrate and sugar free bacon
3 lbs organic yellow or white potatoes
2 red apples of choice, chopped (such as Gala or Honey Crisp)
1 white onion, chopped
3 cups bone broth
2 cups full fat coconut milk
1/2 - 1 tsp sea salt
1/4 tsp ground black pepper
Optional: chopped chives (for garnish)

Instructions

Using a medium sized frying pan, cook your bacon until crisp
While the bacon is cooking, fill a large pot with water and place on medium heat on the stove
Clean the potatoes and chop into quarters (leave the skin on - this is where most of the nutrients are located)
Once the water in the pot is boiling, add the chopped potatoes
Turn the burner down so that the potatoes cook at a low boil for 25-30 minutes, until soft
While the potatoes are boiling, remove the bacon from the frying pan and use the grease to saute the chopped onion and apple together, until the onion is caramelized and the apples are tender (~10-15 minutes)
Once the potatoes are done, drain the water from the pot
Transfer the onions, apples and bacon fat to the pot with the potatoes
Add the remaining ingredients to the pot
Using your immersion blender (this is the one I use and love), blend the ingredients until smooth
Optional: Top with chopped bacon and chives
Serve and enjoy!

Recipe Notes

This soup can be stored in the fridge for up to a week
This soup can be frozen and makes great leftovers

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