The fall recipes continue with my latest (and arguably greatest) soup creation yet. My Healthy Dairy-Free Baked Potato Soup is everything that you know and love about a baked potato, but in a cozy soup form. It’s also gluten-free, dairy-free, and paleo-friendly but don’t let that stop you from thinking that it isn’t the same as a traditional baked potato. In my opinion, it’s even BETTER, and as soon as you taste it, your mind will be blown!
Baked potatoes are one of my favorite comfort foods. Why? Because they’re all the good flavors and textured wrapped into one! You’ve got the crispy potato skin, the soft innards, the melty butter, the gooey cheese, the crisp scallions, the salty bacon… should I go on?
I’m going to be honest: I’m not here to try and convince you that baked potatoes are one of the greatest foods on earth. But, I mean, how can you NOT love a baked potato?! It is truly one of the few superior foods in this world, which is why I will take it in any form that I can possibly get it.
And this Healthy Baked Potato Soup is no exception. You may be looking at this soup, with the cheese, bacon, and creamy potatoes, and wonder, how can it be healthy? It’s because we’re prioritizing real foods here. You won’t find anything funky in this soup. Plus, the base soup (minus the cheddar cheese topping) is totally dairy-free, which is perfect if you have a sensitive stomach like I do.
Either way, this soup really needs no introduction, so I’ll stop here. Less talking, more cooking and eating! Let’s get into it.
What You Need to Make This Healthy Baked Potato Soup
- Potatoes: You can use either russet or golden potatoes here. This recipe has been tested with both, and both work equally as well!
- Oil: Like with the potatoes, you have options here, too! I use either olive or avocado oil, and prefer these because they’re less inflammatory than other oils. However, any neutral oil will work for this recipe.
- Onion: The onion gives this soup so much flavor, and you can use any onion variety you’d like. I just use white onion.
- Celery: Celery is full of fiber, and gives a nice crunch to this soup!
- Carrots: Carrots are rich in Vitamin A, and are just delicious in this soup!
- Garlic: I love using fresh garlic in this soup to give it a nice, rich flavor. But if you only have garlic powder, that’s okay!
- Vegetable Broth: Vegetable broth makes for the perfect base for this soup!
- Non-Dairy Milk: I personally like to use almond milk because I always have that on hand, but any non-dairy milk will work!
- Dried Thyme: I use dried thyme because it’s easier, and still provides that rich, herbal flavor!
- Salt & Pepper: Salt and pepper are crucial for any good recipe!
- Bacon: To me, bacon screams COMFORT! And in this recipe, all you need is a few slices to chop and garnish the soup with. If you aren’t a bacon fan, feel free to omit it!
- Toppings: I like topping my Healthy Baked Potato Soup with some finely shredded cheddar cheese, chives / scallions, and some more copped bacon. But you can customize the toppings to your liking!
How to Make This Dairy-Free Baked Potato Soup
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Start by peeling your potatoes and chopping them into small cubes. Once you’re finished, go ahead and chop the rest of your vegetables (the carrots, celery, onions, and garlic).
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Next, heat a large pot on the stove over medium heat, and add in your oil.
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Once the oil is hot, then add the onion, celery, and carrots. Stir until veggies begin to soften, about 5-6 minutes. Then, add the mashed garlic and stir for another minute.
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Next, add in the diced potatoes, veggie broth, milk, thyme, salt, and pepper, making sure to stir everything well.
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Lower the heat to low, cover, and simmer for about 30-32 minutes, until the potatoes are tender when touched with a fork.
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Once the potatoes are done, transfer about 1/2-3/4 of the soup to a blender, and blend until creamy. Then, transfer it back to the large pot and stir together. You might have to work in batches, but that’s okay! The key is that we still want some chunks in the soup while still keeping it creamy.
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If the soup is too thick, you can add a touch of water until it’s thinned out to your likeness.
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Finally, plate, top with your desired garnishes, and serve. Enjoy!
My Favorite Toppings For This Delicious Baked Potato Soup
The opportunities are endless for the toppings here! Just think of your favorite baked potato topping- chances are, it’ll work perfectly in this soup!
I love adding cheddar cheese, scallions, and chopped bacon to mine. But you could also top yours with more veggies or even sour cream. YUM!
How to Serve and Enjoy this Soup
I recommend serving this soup with a side of warm, crusty bread for dipping. I love a sourdough baguette, or you can try my Everything Beer Bread for a homemade side (spoiler alert: this recipe can also be made gluten-free!)
Other Fall Soup Recipes You’ll Love
If you loved this Healthy Baked Potato Soup recipe, then you’ll love these other fall soup recipes of mine!
Creamy Butternut Squash Cauliflower Soup
Comforting Italian Wedding Soup
Ingredients
For the Soup
- 5 Cups Russet or Golden Potatoes, about 5 medium-large potatoes or 1 1/2 pounds, peeled and chopped into cubes
- 3 Tablespoons Olive or Avocado Oil
- 1 Large Onion, diced, about 1 1/2 cups
- ½ Cup Celery, diced
- 1 Cup Carrots, diced
- 5 Cloves Garlic, mashed
- 5 Cups Vegetable Broth
- 2 Cups Non-Dairy Milk, I use almond milk
- ¼ Teaspoon Dried Thyme
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- 6 Slices Bacon, cooked and crumbled
Toppings (Optional)
- Finely Shredded Cheddar Cheese, (or plant-based cheddar cheese)
- Chives / Scallions
- Bacon
Instructions
- Start by peeling your potatoes and chopping them into small cubes. Once you're finished, go ahead and chop the rest of your vegetables (the carrots, celery, onions, and garlic).
- Next, heat a large pot on the stove over medium heat, and add in your oil.
- Once the oil is hot, then add the onion, celery, and carrots. Stir until veggies begin to soften, about 5-6 minutes. Then, add the mashed garlic and stir for another minute.
- Next, add in the diced potatoes, veggie broth, milk, thyme, salt, and pepper, making sure to stir everything well.
- Lower the heat to low, cover, and simmer for about 30-32 minutes, until the potatoes are tender when touched with a fork.
- Once the potatoes are done, transfer about 1/2-3/4 of the soup to a blender, and blend until creamy. Then, transfer it back to the large pot and stir together. You might have to work in batches, but that's okay! The key is that we still want some chunks in the soup while still keeping it creamy.
- If the soup is too thick, you can add a touch of water until it's thinned out to your likeness.
- Finally, plate, top with your desired garnishes, and serve. Enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
This soup is amazing!!! I made it last week and I’m already making it again. I love how it is made vegan and also can be adapted to add toppings that aren’t for my fiancé! Sooooo yum.
Oh, I’m so happy to hear that, Morgan! Thank you so much for your sweet review, I’m so happy it turned out so well!
This soup is unbelievable comfort food! Literally, tastes like a bowl full of loaded baked potato! We will be making this regularly from now on!
Yesss isn’t it the ultimate comfort food?! So happy to hear you loved it, Beth, thank you so much for your review!
This was so good!! Definitely will make again! I love creamy soups and am sensitive to dairy so this was perfect and so satisfying!
Woohoo! I am so thrilled to hear that, Nico! Thank you for making this recipe, and for leaving such a kind review! 🙂
This soup was good. Thanks for the recipe.
Woohoo! So thrilled to hear that, thank you for your review Val!
This was so so yummy. I have acid reflux and can’t do high fat things like heavy cream and sour cream like most recipes have. I did some chopped ham and it was very tasty.
I am so glad that this recipe worked for you, Jessica! Thank you so much for making it, and for leaving such a kind review!
So good!!! We used red potato’s because we have to have low oxalates and when it was almost done, after blending it was too thin. Quickly threw three more potato’s in for another 20 min and PERFECT! Maybe my potato’s were small 😂
Hi Hannah! Yes, depending on the type of potatoes you use, you may need more or less. I’m so glad that you found a way to make this recipe work for you!
My family loved this soup! I used oat milk and it was delicious. Thanks for the yummy recipe.
I am so happy to hear that, Keely! Thank you so much for making this recipe and for leaving such a kind review!
Loved this recipe! We did add a tiny bit of vegan heavy cream and that helped aid in the creaminess as well!
This soup is delightful! I made it and when it was done I was disappointed since it didn’t look good. But what it lacked in appearance it made up for doubly in flavor! 10/10 am saving this and making again.
Delicious!!
Thank you so much, Micah!
Favor was good. Biggest issue is the recipe calls for way too much liquid. Recommend removing 1–2 cups of stock from the 5 cups called for. Also, cook time is closer to 40 minutes not the 30 minutes listed just looking at the instructions. That does not include the blending process as you thicken up the soup at the end.
Thank you so much for your feedback, Jules! I appreciate it!