Prep Time: 10 mins Cook Time: 30 minutes Yield: 4-6 servings
Dairy Free | Gluten Free | Egg Free
This Loaded Baked Potato Soup is creamy, cozy and secretly dairy free! Loaded with bacon, creamy golden potatoes and all the flavors of a loaded baked potato, this soup is a comforting meal that comes together in just 40 minutes.
When you think loaded baked potato, what does your mind think of? Bacon, cheddar cheese, sour cream, scallions, butter, dairy, dairy, dairy?
Yep, traditional baked potatoes are loaded with dairy making it hard for us dairy free people to enjoy a traditional baked potato. But it’s easy to swap out the dairy nowadays and make a dairy free loaded baked potato, much like this soup!
This dairy free soup is creamy (mainly from using golden potatoes that are naturally creamy and buttery on the inside) and filled with bacon, dairy free cheddar cheese and scallions.
This potato soup is filling and comforting in all the right ways! Even non-dairy free people love this soup! Tried and tested and it got the approval. Seriously, you won’t even be able to tell its not loaded with dairy!
Want more soup recipes?
- Creamy White Lasagna Soup
- Dairy Free Fish Chowder
- White Chicken Chili
- Instant Pot Corn and Potato Chowder
- Creamy Tomato Soup
Ingredients for Dairy Free Loaded Baked Potato Soup:
Bacon- if you are gluten free, make sure your bacon is certified gluten free. Even if it doesn’t say it in the ingredients, it could be used in processing the bacon as an anti-sticking agent.
Onion and Garlic
Flour- you can use gluten free flour to make this soup gluten free. Mixing the bacon grease and flour creates a roux that helps to thicken this soup.
Chicken Broth
Milk- you can use non-dairy milk or regular. I used unsweetened plain almond milk.
Golden Potatoes- this is the key to creamy, buttery dairy free loaded baked potato soup. They’re naturally creamy especially when blended, and taste amazing in this soup. You can also use Yukon Gold potatoes.
Cheddar Cheese- I used GOOD PLANeT cheddar cheese and it melted right into the soup and it ACTUALLY tastes like real cheddar cheese.
Salt and Pepper
Scallions
Tools needed to make Dairy Free Loaded Baked Potato Soup:
- Measuring cups and spoons
- Cutting board and knife
- Stock pot or dutch oven
- Potato masher or fork
- Silicone Spatula or wooden spoon
- Blender
How to make Loaded Baked Potato Soup:
Prepare the base of the soup: Peel and slice the potatoes into 1/2 inch slices. Place them in a pot of water and cook until tender over medium high heat. Once tender, drain and mash the potatoes until no chunks remain. While the potatoes are cooking, slice the bacon into 1/2″ pieces and cook until desired crispness. Reserve 2-3 Tablespoons of bacon grease in pot. Add the onion, garlic and cook until the onion is translucent. Add the flour to create a roux.
Make the soup: Add in the chicken broth and milk. Add in the mashed potatoes and mix well. Add the cheese, salt and pepper.
Blend: Once the cheese has melted, transfer to a blender and blend until your desired consistency. This helps to make the soup extra creamy.
Serve: Add the crumbled bacon to the soup. Serve and top with chives, extra cheddar cheese and dairy free sour cream.
How to make Dairy Free Loaded Baked Potato Soup:
How to store leftovers:
Store any leftovers in the fridge for up to 5 days. Reheat in the microwave or on the stovetop.
I do not recommend freezing this soup due to the potato base not freezing well.
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Dairy Free Loaded Baked Potato Soup
Course: Dinner4-6
servings10
minutes30
minutes40
minutesThis Loaded Baked Potato Soup is creamy, cozy and secretly dairy free! Loaded with bacon, creamy golden potatoes and all the flavors of a loaded baked potato, this soup is a comforting meal that comes together in just 40 minutes.
Ingredients
2 lbs golden potatoes, peeled and diced into 1/2″ slices
6 slices thick cut bacon
1 medium onion, diced
2 cloves garlic, minced
1/4 cup flour, gluten free if desired
4 cups chicken broth, or vegetable broth
1 1/2 cup milk of choice
1 cup cheddar cheese, dairy free if desired
1 teaspoon salt
1/2 teaspoon pepper
Scallions for topping
Directions
- Peel and slice the potatoes into 1/2 inch slices. Place them in a pot of water and cook until tender over medium high heat. Once tender, drain and mash the potatoes until no chunks remain.
- While the potatoes are cooking, slice the bacon into 1/2″ pieces and cook in dutch oven or stock pot until desired crispness, removing once done. Reserve 2-3 Tablespoons of bacon grease in pot. Add the onion, garlic and cook until the onion is translucent. Add the flour to create a roux.
- Add in the chicken broth and milk. Add in the mashed potatoes and mix well. Add the cheese, salt and pepper.
- Once the cheese has melted, transfer to a blender and blend until your desired consistency. This helps to make the soup extra creamy.
- Add the crumbled bacon to the soup. Serve and top with chives, extra cheddar cheese and dairy free sour cream.
- Enjoy!
Recipe Video
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