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This Dairy Free Loaded Potato Soup is a lightened-up version of two soups you grew up loving! It has all of the flavors of Broccoli Cheese Soup and Loaded Baked Potato Soup without any dairy or gluten (regular dairy option included).
Why You'll Love This Loaded Potato Soup Recipe
This Dairy Free Loaded Potato Soup Recipe with broccoli and “cheese” tastes like your favorite cheesy potato soup you loved growing up, except without the dairy and gluten!
It’s a combination of broccoli cheese soup and creamy potato soup with all your favorite toppings- bacon and green onions (and chives if you want!). Basically, it's the stuff dreams are made of and one of my favorite comfort foods! Nothing better than a warm bowl of soup on a cold day.
This hearty soup is a complete meal on its own! Serve with some crusty bread – gluten-free of course- and enjoy! This soup comes together in just 30 minutes and makes amazing leftovers, as well. It is also Whole30-friendly and packed with nutrient-dense, good-for-you ingredients.
I've made this recipe completely dairy-free, but I have the option of making it with regular dairy if desired.
Recipe Highlights
- Gluten free & dairy free
- Easy, creamy soup recipe made with simple ingredients
- No heavy cream needed (but you can use regular dairy if you want!)
- Whole30 & Paleo-friendly
- Nut-free option included
- Pure comfort food made healthier!
- Perfect weeknight meal for the whole family!
Ingredient Notes
- Bacon: I like to use sugar-free bacon from Butcher Box. Use your favorite brand.
- Ghee: This is clarified butter and you can find it at your local grocery store. Use olive oil or dairy-free butter for dairy allergies. If you're not dairy-free, feel free to use regular butter.
- Onion: White onion or yellow onion will work.
- Carrots: Baby carrots or fully peeled and chopped carrots will work.
- Garlic
- Fresh potatoes: I’ve found that Russet potatoes work best for this recipe and give it a nice smooth and creamy texture. I have not tried it with red potatoes, but Yukon gold potatoes could also work. If you try this with a different kind of potato, let me know how it turns out!
- Chicken broth: Chicken stock also works. Vegetable broth can be subbed for a vegetarian version of this dairy free potato soup. My favorite brand is Kettle and Fire – they make a great Whole30-compliant chicken broth.
- Broccoli florets: Pre-chopped bagged, or fresh chopped from a head of broccoli will both work.
- Cashews: These make an incredible dairy-free cashew cream sauce when pureed. Make sure to use raw and unsalted. See the recipe card for a nut-free option. If not dairy-free, feel free to substitute heavy cream or whole milk.
- Nutritional yeast: This is deactivated yeast, and it gives dishes a “cheesy” flavor without the dairy! It’s also loaded with vitamins. If not dairy-free, you can use shredded sharp cheddar cheese or mild cheddar if desired.
- Lemon juice: You can also sub a splash of apple cider vinegar if you do not have lemons.
- Spices: Paprika, onion powder, salt, and black pepper.
- Garnish with green onions and fresh chives.
Step-by-Step Instructions
Step 1
Place the cashews in a bowl and cover with boiling water. Let them soak while you make the soup. If using regular dairy, skip this step.
Step 2
Set your oven to 400 degrees. Line a rimmed baking sheet with foil or parchment paper. Lay the bacon pieces out flat on the baking sheet and cook until crispy, approximately 12-15 minutes. (No need to let the oven pre-heat first – just pop the pan in!) When the bacon is done, remove the pan from the oven and drain it on a paper towel-lined plate. While the bacon is cooking, chop your onions, carrots, and chunks of potatoes. Heat your cooking oil of choice in a large Dutch oven over medium heat. Add in onions, carrots, and garlic. Sauté for 3-4 minutes until they begin to soften.
Step 3
Add in the potatoes, chicken broth, paprika, onion powder, 1 tsp of sea salt, and black pepper. Bring to a boil, then reduce heat to medium, cover, and cook for 10 minutes until fork tender.
Step 4
Stir in the broccoli and cook for an additional 10 minutes.
Step 5
Remove 1 cup of diced potatoes from the pot using a slotted spoon and place them into a high-powered blender.
Step 6
Drain the cashews and add them to the blender along with the nutritional yeast, lemon juice, remaining 1 tsp of sea salt, and water.
Step 7
Blend on high for 1 minute or until it becomes very thick and creamy.
Step 8
Pour the mixture into the soup pot and stir well until combined. Taste test and add more salt and pepper if needed. I recommend using a high-speed blender and not an immersion blender for this. Break the cooked bacon into pieces. Serve the soup topped with the crispy bacon bits and chopped green onion. Fresh chives are also a great garnish.
Expert Tips & Variations
- Thickness: If it’s too thick for your liking, you can add additional chicken broth at the end to thin it out.
- No oven version: To avoid using the oven, you can cook the bacon pieces first directly in the large pot or in a large skillet on the stove top while you are chopping the vegetables. Remove the bacon pieces using a slotted spoon and set them aside to drain. Use the rendered bacon fat to saute the onions, carrots, and garlic, and omit the cooking oil. This will increase prep time by 5 minutes.
- Nut-free: To make this nut-free, you can use 1 cup full-fat coconut milk or coconut cream in place of the cashews. Reduce water to 1 cup. I personally do not think it gives this soup a strong coconut flavor. You can also use light coconut milk if preferred.
- Vegetarian: To make this into a vegan potato soup recipe, use vegetable stock instead of chicken broth and omit the bacon. You could also use vegan bacon.
- Dairy Option: If you want to make this with full dairy, feel free to substitute butter and ½ cup heavy cream for the cashew cream. Serve with a dollop of sour cream for extra creaminess if desired.
Serving and Storage Tips
Serve this loaded potato soup garnished with bacon, chives, and green onions. If you're making a regular dairy option, feel free to top it with shredded cheese and sour cream as well.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, simply add the soup to an airtight freezer-safe container and freeze for up to 6 months.
More Gluten Free Soup Recipes
The BEST Dairy Free Loaded Baked Potato Soup Recipe
Video
Ingredients
- 8 strips sugar free bacon, omit for vegan
- 1 tbsp ghee or olive oil
- ½ medium onion, diced
- 3 carrots, peeled and diced
- 2 cloves garlic, minced
- 2 lbs russett potatoes , (3 medium or 4 small), peeled and cut into 1 inch cubes
- 4 cups chicken broth, + more to thin it out
- 1 tsp paprika
- 1 tsp onion powder
- 2 tsp sea salt, divided
- ½ tsp black pepper
- 2 cups chopped broccoli florets
- 1 cup raw, unsalted cashews*, see notes for sub!
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 ½ cups water
- 2 green onions, diced, for garnish
Instructions
- Place the cashews in a bowl and cover with boiling water. Let them soak while you make the soup.
- Set your oven to 400 degrees. Line a rimmed baking sheet with foil or parchment paper. Lay the bacon pieces out flat on the baking sheet and cook until crispy, approximately 12-15 minutes. (No need to let the oven pre-heat first – just pop the pan in!) When the bacon is done, remove the pan from the oven and drain them on a paper towel-lined plate.
- While the bacon is cooking, chop your onions, carrots, and potatoes. Heat your cooking oil of choice in a large stock pot over medium heat. Add in onions, carrots, and garlic. Saute for 3-4 minutes until they begin to soften. Add in the potatoes, chicken broth, paprika, onion powder, 1 tsp of the sea salt, and pepper. Bring to a boil, then reduce heat to medium, cover, and cook for 10 minutes.
- Stir in the broccoli and cook for an additional 10 minutes.
- Remove 1 cup of diced potatoes from the pot using a slotted spoon and place them into a high-powdered blender. Drain the cashews and add them to the blender along with the nutritional yeast, lemon juice, remaining 1 tsp of sea salt, and water. Blend on high for 1 minute or until it becomes very thick and creamy. Pour the mixture into the soup pot and stir well until combined. Taste test and add more salt and pepper if needed.
- Break the bacon into pieces. Serve the soup topped with bacon bits and chopped green onion.
Notes
Expert Tips & Variations
- Thickness: If it’s too thick for your liking, you can add additional chicken broth at the end to thin it out.
- No oven version: To avoid using the oven, you can cook the bacon pieces first directly in the large pot or in a large skillet on the stove top while you are chopping the vegetables. Remove the bacon pieces using a slotted spoon and set them aside to drain. Use the rendered bacon fat to saute the onions, carrots, and garlic, and omit the cooking oil. This will increase prep time by 5 minutes.
- Nut-free: To make this nut-free, you can use 1 cup full-fat coconut milk or coconut cream in place of the cashews. Reduce water to 1 cup. I personally do not think it gives this soup a strong coconut flavor. You can also use light coconut milk if preferred.
- Vegetarian: To make this into a vegan potato soup recipe, use vegetable stock instead of chicken broth and omit the bacon. You could also use vegan bacon.
- Dairy Option: If you want to make this with full dairy, feel free to substitute butter and heavy cream. Serve with a dollop of sour cream for extra creaminess if desired.
Serving and Storage Tips
Serve this loaded potato soup garnished with bacon, chives, and green onions. If you're making a regular dairy option, feel free to top it with shredded cheese and sour cream as well. Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, simply add the soup to an airtight freezer-safe container and freeze for up to 6 months.Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
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This dairy free potato soup recipe was originally published on November 24, 2019 and updated with new content and photos on July 21, 2024. Updated again with new photos and content on July 22, 2024.
This was a hit with all of my family – delicious and hard to believe it is dairy free!
This soup is INCREDIBLE! Everyone need to make it. Tastes better than Panera and it’s good for you!
Ummm Mary must be some kind of wizard and isn’t telling usss.
I’m a first time Whole30er and have had my fair share of Whole30 meals that justtttt missed the mark and left me thinking “that didn’t hit the spot”.
This soup IS NOT ONE OF THOSE TIMES. So good and so satisfying. Thank you for sharing your magic! You’ve made my not so great day better with this gem.
TRY THIS NOW.
I SAID NOW!
haha thank you Brooke!!
This was so good! I made it tonight for dinner and my boyfriend and I both gobbled it up. I subbed 1c Original Nutpods for coconut milk and it came out great!
Thanks Alexis! Glad you enjoyed it!
I am finishing up a September Whole 30 and with the fall weather, I have been craving some creamy soup. I found Mary’s recipe and had a majority of the ingredients on hand.
It was delicious, SO filling and I don’t even miss the cheese! I have a ton of left overs for lunches this week!
Potatoes aren’t allowed on paleo. Only sweet potatoes. Just an FYI. I pinned it because I saw paleo in the title. I may still try it but use cauliflower instead.
How many people does this feed. I have a large family and wondering if I need to double Or triple the recipe.
My kids have dairy allergies and were so excited when they got to eat this “cheesy” soup! A definitely win and already added to the regular rotation! Thank you 🙂
Amazing! So glad you all liked it! 🙂
Made this for dinner last night and it was DE-LISH! I cannot believe it doesn’t have ANY dairy in it and STILL tastes like my favorite soup at Panera! I will definitely be making this again!!!
I’ve never been a big fan of the taste of nutritional yeast, it’s always seemed to overpower the flavor of whatever I’ve made. Do you think the soup would still taste fine without it? I’m not on a strict Whole 30 and incorporate small amounts of dairy here and there.