Dairy-Free Loaded Potato Soup

Creamy, cozy, and packed with flavor, this Dairy-Free Loaded Potato Soup has all the comfort of a classic baked potato—without the dairy! Made with simple, wholesome ingredients, this easy soup is Whole30, Paleo, nut-free, gluten-free, and egg-free.

It’s the perfect one-pot meal for chilly nights, meal prep, or when you need a bowl of something warm and satisfying. Plus, it’s a wonderful cozy soup your family will love!

Why You’ll Love This Dairy-Free Loaded Potato Soup

• Dairy-Free & Still Creamy! Thanks to dairy-free milk, vegan heavy cream (or coconut cream), and blended potatoes with hidden cauliflower to thicken it, this soup is ultra-creamy without any dairy.
• Whole30 & Paleo-Friendly – No cheese, no problem! This soup is made with real food ingredients and fits Whole30 and Paleo guidelines. Just be sure to note the options for cream and toppings.
• Easy One-Pot Meal – Everything cooks in one pot, making cleanup a breeze. So, it’s perfect for busy weeknights!
• Vegan Option – Simply use vegetable broth and skip the bacon for a completely vegan, plant-based soup.
• Nut-Free & Allergy-Friendly – No cashews or other nuts, making it a great option for those with nut allergies.
• Kid-Approved! – Even picky eaters love the creamy texture and familiar loaded potato flavors.

Ingredients

• Vegan butter or ghee – Adds richness and depth of flavor.
  • Vegan butter – I love the similar flavor and melt of vegan butter, and prefer it in my dairy-free dishes. Use a vegan butter like this one I love from Walmart (my favorite, but not Whole30). However, if you are on a Whole30 and using vegan butter, double-check the ingredients for compatibility! 
  • Ghee – Ghee is Whole30 compatible (read more about that in the Whole30 program rules here!) and works well for our family. I use the recipe from my Cookbook to make my ghee and keep it budget-friendly!  But, if you have a true dairy allergy, ghee is derived from dairy and is not the right choice for you.
• Yellow onion – The base of any good soup!
• Minced garlic – Because garlic makes everything better. I like to save time by using pre-minced garlic like this one from Walmart. 
• Yellow potatoes – These give the soup a naturally creamy texture. Yellow potatoes have a rich creamy flavor, with no need to peel! Alternatively, you can also use russet potatoes, which are often cheaper, but you have to peel them. 
• Bacon (optional) – Adds smoky, salty goodness (leave out for vegan).

• Vegan heavy cream or coconut cream
  • Vegan heavy cream – I prefer the results of using vegan heavy cream like this one from Target or Walmart. Alternatively, Trader Joe’s sells one as well!
  • Canned unsweetened coconut cream – You can also use canned unsweetened coconut cream instead (but no coconut taste!). Just keep in mind, coconut cream and coconut milk are NOT the same. You will want the extra creaminess of coconut CREAM versus coconut milk. Coconut cream and coconut milk are NOT the same. Since coconut cream is much thicker thanks to a higher natural fat content, I don’t recommend using coconut milk, or the soup will be thin. This will most likely be the best option for Whole30, as I have yet to see a Whole30 compatible vegan heavy cream. Personally, I like this canned coconut cream from Walmart.
• Dairy-free milk – Keeps it smooth without any dairy. Use whatever kind you have on hand – for me, that’s usually unsweetened almond milk.
• Chicken or vegetable broth – Use vegetable broth to keep it vegan.
• Frozen riced cauliflower – I use cauliflower as my secret weapon for thickening soup sauces. Not only does it make the sauce thick and creamy, but it also boosts the veggies without diminishing the taste. You won’t taste it, I promise! First, I steam the cauliflower in a bag in the microwave before blending it into the broth.
• Salt & pepper – Simple but essential for seasoning.
• Dried parsley – Adds a fresh, herby touch.
• Optional Toppings
  • Dairy-free Cheddar Cheese – For extra cheesiness without the dairy. You can find more on which are my favorite Dairy-free Cheeses here.
  • Chopped Chives – Adds an extra pop of color and flavor.
  • Dairy-free Sour Cream – Did you know there is dairy-free sour cream now?! It just showed up in my Walmart and it hits the creamy mark! I get this one from Violife. 

How to Make Dairy-Free Loaded Potato Soup

1. Crisp up the bacon (if using) – First, cook the bacon in a large pot over medium heat until crispy. Crumble and set aside.

2. Sauté the aromatics – Next, add the vegan butter or ghee to the same pot. Then, add the diced onion and cook until soft, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

3. Cook the potatoes – After that, add the chopped yellow potatoes, broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and let simmer until the potatoes are fork-tender. While the potatoes are cooking, steam the riced cauliflower in the microwave.

4. Blend for creaminess – Now, add the steamed cauliflower to a blender. Then, add the cream and milk and 2-3 cups of the potatoes and broth from the soup. The more potatoes you add to the blender, the thicker the soup will be.

5. Add the creaminess – Pour the blended sauce back into the pot and simmer for 5 more minutes. Then, add 2 teaspoons of salt, the pepper, and dried parsley. I also like to mash the remaining potatoes in the pot with a meat masher for smaller potato bits instead of chunks – optional if desired.

6. Taste and adjust – Finally, add more salt and pepper as needed.

7. Serve & top it up – Ladle into bowls and top with your favorite dairy-free cheddar cheese, chopped chives, dairy-free sour cream, and/or crispy bacon (if using).

This Dairy-Free Loaded Potato Soup is everything you love about classic comfort food but made with real, Whole30, and Paleo-approved ingredients. Serve it up with your favorite toppings for a customizable, flavor-packed meal the whole family will love!

Can I make it in a Slow Cooker?

To make this Loaded Potato Soup in the slow cooker, just add the diced potatoes, onion, garlic, broth, and seasonings to your slow cooker and give it a quick stir. Cook on low for about 6–7 hours or high for 3–4 hours, until the potatoes are very tender.

Use a potato masher or immersion blender to mash some of the potatoes right in the pot so the soup gets thick and creamy, then stir in the dairy-free creamy ingredients to bring everything together. Ladle it into bowls and add your favorite toppings like crispy bacon, green onions, or extra chives for that classic loaded potato flavor—cozy, simple, and perfect for an easy dinner.

Other Soups You Will Love

For us, it’s always soup season! Here are some of our Soup favorites (all of these are Whole30, Paleo, gluten-free, dairy-free, egg-free, and nut-free). Our taco soup and chili often come with us when we go camping or on a road trip. Make them ahead, freeze, and then heat up in a microwave or on a campfire stove for an easy, filling meal:

• Marry Me Chicken Soup
• Budget Beef Stew (my mom’s favorite recipe from my cookbook!)
• Salsa Chicken Stew (a blog favorite)
• Hamburger Soup – 10 minutes prep and a 30-minute meal!
• Dairy-free Panera Street Corn Chowder
• Whole30 Chili
• Taco Soup
• White Chicken Chili
• Tomato Chicken and Basil Soup

Loaded Potato Soup

Autumn @wholefoodfor7

An EASY, 30-minute cozy soup that is Whole30, Paleo, gluten-free, dairy-free, with plant-based and vegan options.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6 1.5-cup servings

Calories 370 kcal

1/2x1x2x3x

Ingredients

 

• 8 slices bacon chopped into 1" pieces; optional, omit for vegan
• 1/4 cup vegan butter or ghee
• 1 medium yellow onion finely diced
• 1 tablespoon fresh minced garlic
• 2.5 pounds yellow potatoes chopped into 1/2" cubes, can sub peeled russet potatoes
• 1 cup heavy vegan cream or unsweetened canned coconut cream
• 1 cup almond milk unsweetened, or other dairy-free milk of choice
• 4 cups chicken broth use vegetable broth to make it vegan, use chicken bone broth for higher protein
• 1 12-ounce bag fresh or frozen riced cauliflower I use the kind that is steam in bag
• 2-3 teaspoons salt divided
• 1 teaspoon black pepper
• 1 tablespoon dried parsley
• 1 pound ground sausage OPTIONAL to add protein, not included in nutritional info (adds 9g protein/serving); NOT vegan

Instructions

 

• Crisp up the bacon (if using) – First, cook the bacon in a large pot over medium heat or an Instant Pot on Saute until crispy. Crumble, remove from pot, and set aside.
• Sauté the aromatics – If there is a good amount of bacon grease left in the pot, skip the vegan butter or ghee. If not, or not using bacon, add the vegan butter or ghee to the same pot. Then, add the diced onion and cook until soft, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
• Cook the potatoes – Add the chopped yellow potatoes, broth, salt, and pepper to the pot.

  STOVE: Bring to a boil, then reduce heat and let simmer until the potatoes are fork-tender, about 10 minutes.

  INSTANT POT: Seal and cook on high or soup for 7 minutes.

  While the potatoes are cooking, steam the riced cauliflower in the microwave.

  If using ground sausage for added protein, cook in a pan over medium heat until browned.
• Blend for creaminess – Add the steamed cauliflower to a blender. Then, add the cream and milk and 2-4 cups of the potatoes and broth from the soup. The more potatoes you add to the blender, the thicker the soup will be.
• Add the creaminess – Pour the blended sauce back into the pot and simmer (stove, or cook on Saute in Instant Pot) for 5 more minutes. Then, add 2 teaspoons of salt, the pepper, and dried parsley. I also like to mash the remaining potatoes in the pot with a meat masher for smaller potato bits instead of chunks - optional if desired. Stir in ground sausage, if using.
• Taste and adjust – Finally, add more salt and pepper as needed. I love this soup topped with some freshly grinded garlic salt (I get the garlic salt grinder from Trader Joe's).
• Serve & top it up – Ladle into bowls and top with your favorite dairy-free cheddar cheese, chopped chives, dairy-free sour cream, and/or crispy bacon (if using).
• Store soup in a sealed container in the fridge for up to 1 week, or the freezer for up to 3 months.

Notes

See blog post above for details on Ingredients, including favorite products and which ingredients to use if on a Whole30. Nutrition information is calculated for the soup only and does not include the optional bacon, cheese, chives, or sour cream toppings. 

Want to make it more of a meal? Add more protein with cubed cooked ham or cooked ground mild sausage!

Can I make it in a slow cooker?

To make this Loaded Potato Soup in the slow cooker, just add the diced potatoes, onion, garlic, broth, and seasonings to your slow cooker and give it a quick stir. Cook on low for about 6–7 hours or high for 3–4 hours, until the potatoes are very tender. Use a potato masher or immersion blender to mash some of the potatoes right in the pot so the soup gets thick and creamy, then stir in the dairy-free creamy ingredients to bring everything together. Ladle it into bowls and add your favorite toppings like crispy bacon, green onions, or extra chives.

Nutrition

Calories: 370kcalCarbohydrates: 40gProtein: 7gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 3mgSodium: 1465mgPotassium: 1069mgFiber: 6gSugar: 5gVitamin A: 530IUVitamin C: 65mgCalcium: 107mgIron: 2mg

Keyword budget-friendly, dairy-free, easy, egg-free, gluten-free, kid-friendly, main dish, nut-free, paleo, plant-based, vegan, whole30

Tried this recipe?Let us know how it was!