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5 from 10 votes

Paleo Whole30 Loaded Baked Potato Soup

Prep Time15 minutes
Cook Time30 minutes
Servings: 6 servings
Calories: 294kcal
Author: Jessica DeMay

Ingredients

  • 4 pieces uncured bacon
  • 3-4 pounds russet potatoes, cut into bite size pieces
  • ½ cup green onion
  • 2 tablespoon garlic oil
  • 6 cups water, or enough to cover the potatoes
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • ½ teaspoon dried thyme
  • 1 ½ cups almond milk

Instructions

  • Chop and cook the bacon in a large soup pot on low until crisp, about 8-10 minutes. Remove and leave the grease in the pan. 
  • Add in the potatoes, green onion, garlic oil, water, salt, pepper, and thyme. Bring to a boil, reduce the heat, cover and cook 15 minutes. Check to make sure the potatoes are tender. 
  • Remove about 3 cups of the potatoes to a glass measuring bowl and add in the almond milk. Blend with an immersion blender until smooth. You can also use a regular blender for this part. Add the mixture back into the soup pot. Cook on medium until thickened. 

Nutrition

Calories: 294kcal | Carbohydrates: 42g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 773mg | Potassium: 1001mg | Fiber: 3g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 15mg | Calcium: 114mg | Iron: 2mg