Healthy Dairy-Free Baked Potato Soup

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

1. 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).
2. Next, heat a large pot on the stove over medium heat, and add in your oil.
3. 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.
4. Next, add in the diced potatoes, veggie broth, milk, thyme, salt, and pepper, making sure to stir everything well.
5. Lower the heat to low, cover, and simmer for about 30-32 minutes, until the potatoes are tender when touched with a fork.
6. 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.
7. If the soup is too thick, you can add a touch of water until it’s thinned out to your likeness.
8. 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!

Hearty Broccoli Potato Soup

Creamy No-Cream Tomato Soup

Creamy Butternut Squash Cauliflower Soup

Thai Chicken Noodle Soup

Comforting Italian Wedding Soup

Healthy Dairy-Free Baked Potato Soup

5 from 5 votes

Nicole Modic

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

SERVES 6 Servings

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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!

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!

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