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Creamy Potato Soup

Creamy Potato Soup

Tell me about it, spud. If you live for DIY loaded potato bars at weddings (ok maybe that’s just us), this Whole30 Potato Soup recipe is your dream dinner.  Yukon Gold potatoes and coconut milk create the creamiest texture, and our classic Cooking Broth adds a powerful punch of protein with joint-friendly amino acids. Plus, there’s bacon. Need we say more? 

Creamy Potato Soup
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Creamy Potato Soup

Servings 6 people
Calories 300 kcal


  • 10 yukon gold potatoes peeled and diced
  • 1 yellow onion diced
  • 2.5 cups Kettle & Fire Chicken Cooking Broth
  • 1/2 cup almond milk
  • 1/2 cup full-fat coconut milk unsweetened
  • 1 tbsp ghee
  • Kosher salt to taste
  • 2 tsp pepper
  • 1 tsp garlic powder
  • 5 pcs bacon whole30 approved


  • green onion diced


  1. Chop the uncooked bacon into small pieces and cook on medium-low heat in a large pot or dutch oven. Cook until crispy and no longer pink, about 7 minutes. Once the bacon is cooked, set it aside on a paper towel to absorb the grease.

  2. Leave the bacon grease in the pot and begin to sauté the diced yellow onion and potatoes. Sauté for 5 or so minutes.

  3. Turn the heat to low. Add ghee and season the potatoes and onions with salt, pepper, and garlic powder.

  4. Pour in the 2.5 cups of chicken cooking broth, cover the pot, and simmer for 13-15 minutes. After the potatoes and onions have simmered, you should be able to poke a fork directly through the potatoes and they may crumble! This is just what we want to see after simmering. Add the almond milk and coconut milk.

  5. The easiest method to blend this is by using an immersion blender but if you do not have access to one, place all the ingredients into a normal blender. Blend until smooth and creamy. If you would like a thinner consistency, add more broth to your liking. Top the soup with bacon and green onion.

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