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Loaded Baked Potato Soup (Dairy-Free + Whole30)

  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 -6 servings 1x
  • Category: Soup
  • Method: Stove Top + Blender
  • Cuisine: American


Loaded Baked Potato Soup (Dairy-Free + Whole30) – a hearty and delicious soup that is dairy-free and Whole30!



  • 1 tablespoon shallots, minced
  • 12 tablespoons olive oil
  • 1/4 cup celery, finely sliced
  • 1/4 cup yellow (or white) onion, minced
  • 56 cups russet potatoes, cubed
  • 3 cups vegetable broth (can sub chicken broth), divided 
  • 1 1/2 cup raw cashews
  • 1 1/4 cup unsweetened almond milk
  • 1/2 cup nutritional yeast
  • 1 teaspoon salt (more to taste)
  • 810 strips bacon, cooked crispy and chopped into bite-sized pieces
  • green onions, chopped (as much as desired for topping)


  1. Bring 2-3 cups of water to a boil. Place cashews in a heat-safe bowl and (carefully) pour water over cashews. Set aside and let them soak in the hot water while you prep the ingredients and start cooking.
  2. Add olive to dutch oven and bring to medium-high heat; swirl to coat the pan.
  3. Add shallots and move around the pan until fragrant, about 1 minute.
  4. Add onion and celery and sauté for 3-4 minutes.  Sprinkle with a little salt and pepper.
  5. Add potatoes and 1 1/2 cups of broth.  Cover and keep at a gentle simmer until the potatoes are soft, but still firm.
  6. Meanwhile, drain the cashews and add to a high-speed blender. Add 1/2 cup broth, unsweetened almond milk, nutritional yeast and teaspoon of salt. Blend on High until smooth (add additional broth or almond milk, as needed, to ensure a smooth texture.
  7. Once potatoes are soft, but firm, carefully scoop out approximately 2 cups (using a slotted spoon so you don’t get much broth) and add those to the blender.  Blend on High until they are fully incorporated and texture is smooth. Again, add in splashes of additional broth or almond milk, as needed, if mixture is too thick.
  8. Pour the cashew/potato mixture into the dutch oven and stir to combine. The texture should be very creamy and thick.
  9. Taste and adjust seasoning, as necessary.
  10. Serve and top with lots of bacon and green onion (you can mix the bacon into the soup itself, but it will get a little soggy if there are leftovers).


  • Peel the potatoes: you can peel your potatoes if you want. The texture will just be that much smoother. That being said, I didn’t peel my potatoes and it still turned out great.
  • Ingredients/Whole30: Just make sure you are checking your ingredients on the broth and bacon if you are concerned with Whole30!
  • Leftovers: If you are re-heating leftovers feel free to add a splash of broth to help revive the soup and loosen the texture a bit!

Keywords: loaded baked potato soup, dairy-free baked potato soup, Whole30 baked potato soup