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5 from 7 votes

Paleo Whole30 Loaded Baked Potato Soup


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


  • 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.