Baked Potato Soup

Name: Baked Potato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6-8
Ingredients: 1 lb bacon; 3 tbsp reserved bacon fat; 1 onion, chopped; 4 cloves garlic, minced; 3 pounds russet potatoes, peeled and chopped into small pieces; 3 tbsp arrowroot powder; 32 oz bone broth; 1 (14-ounce) can full-fat coconut milk; 3 tbsp nutritional yeast; 1 tsp salt; 1/4 tsp black pepper

Holly Stein

Servings

6-8

Prep Time

15 minutes

Cook Time

40 minutes

Category

Entree

There's nothing quite as comforting as a bowl of Baked Potato Soup, especially when it's made with wholesome, nourishing ingredients. This creamy potato soup is packed with crispy bacon, bone broth, garlic, and full-fat coconut milk for a rich, satisfying meal that's perfect for cozy evenings, meal prep, and freezer cooking. Unlike traditional baked potato soup, this version skips the processed ingredients while still delivering all the classic flavors you love. Whether you're preparing nourishing meals for postpartum recovery, stocking your freezer before a busy season, or simply looking for a hearty family dinner, this easy homemade potato soup is a comforting recipe you'll want to make again and again.

Ingredients

1 lb bacon
3 tbsp reserved bacon fat
1 onion, chopped
4 cloves garlic, minced
3 pounds russet potatoes, peeled and chopped into small pieces
3 tbsp arrowroot powder
32 oz bone broth
1 (14-ounce) can full-fat coconut milk
3 tbsp nutritional yeast
1 tsp salt
1/4 tsp black pepper

Directions

Heat a large stockpot or Dutch oven over medium-high heat and cook the bacon until crisp. Once cooked, transfer the bacon to a paper towel–lined plate and set aside. Reserve 3–4 tablespoons of bacon fat in the pot and pour the rest into a glass jar to save for later.
Reduce heat to medium and sauté the onions for 3–5 minutes.
Add the garlic and cook for another minute. Add the potatoes and toss to coat. Sprinkle the arrowroot over the potatoes and stir well to coat.
Add the broth, coconut milk, salt, pepper, and nutritional yeast. Mix well.
Bring to a boil and cook for 10–12 minutes, or until the potatoes are fork-tender.
Reduce heat to low. Blend half of the soup. You can either use an immersion blender (removing half of the soup first) or transfer half to a blender and purée.
Return the puréed portion to the pot with the chunky half and stir well.
Add the bacon and let simmer for a few minutes.
Let the soup cool, then transfer to jars and freeze.