Dairy Free Potato Soup

4.91 from 10 votes

You are going to love this rich and creamy dairy free potato soup. It's easy to make and is also Whole30 compliant and gluten free.

Prep Time5

Cook Time45

Total Time50

Course: Main Course, Side Dish

Cuisine: American

Diet: Diabetic, Gluten Free, Low Lactose

Servings: servings

Calories: 686kcal

1 package bacon
3 lbs yellow or white potatoes
2 red apples of choice, chopped (such as Gala or Honey Crisp)
1 white onion, chopped
3 cups broth (you can use any type of broth including chicken broth, bone broth, vegetable broth or beef broth)
2 cups full fat coconut milk
1/2 teaspoon sea salt (more or less to taste)
1/4 teaspoon ground black pepper (more or less to taste)

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, blend the ingredients until they are smooth.
Top the soup with the cooked, chopped bacon and enjoy!

This soup can be stored in the fridge in an airtight container for up to 5 days.
You don't need to peel either the potatoes or apples when making this soup.
Nutritional values are an estimate and will vary depending on the exact ingredients used.