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MEL'S EASY KITCHEN

Creamy Whole30-Style Potato Soup with Bacon

A rich, creamy dairy-free and gluten-free potato soup made with Yukon gold potatoes, cashews, dairy-free milk, bacon and chives.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Meal: Main Course, Soup
By: Melanie

Equipment

  • Heavy-bottomed saucepan
  • Paper-towel-lined plate
  • Ladle
  • High-speed blender
  • Potato masher

Ingredients

Soup

  • 6 slices Whole30-compliant bacon cook, drain and weigh 48 g cooked bacon; discard rendered fat
  • 1 tablespoon olive oil 13.5 g; use after discarding rendered bacon fat
  • 1 cup white onion diced
  • 4 cloves garlic minced
  • 3 cups Whole30-compliant chicken or vegetable stock plus more as needed
  • 2 pounds Yukon gold potatoes cubed
  • 2 cups dairy-free milk or another unsweetened non-dairy milk
  • 1/2 cup raw cashews
  • 2 teaspoons sea salt plus more to taste
  • freshly cracked black pepper to taste
  • 6 g scallions finely chopped

Instructions

  • Set a heavy-bottomed saucepan over medium heat. Add the diced bacon and cook until crisp. Move the bacon to a paper-towel-lined plate.
  • Discard the rendered bacon fat. Add the measured olive oil, then cook the onion for about 5 minutes until soft.
  • Stir in the garlic and cook for 30 to 60 seconds, just until fragrant.
  • Slowly add the stock, then stir in the potatoes. Bring to a boil and cook for about 12 minutes, until the potatoes are easily pierced with a fork.
  • Reduce the heat to low. Ladle 1 1/2 cups of hot broth, without potatoes if possible, into a heat-safe blender. Add the cashews, vent the lid safely and blend until completely smooth, about 1 minute.
  • Mash the potatoes in the saucepan to your preferred consistency, leaving some pieces whole for a chunkier soup.
  • Stir in the cashew mixture, dairy-free milk, salt and pepper. Warm gently over low heat. Add more stock if you prefer a thinner soup.
  • Ladle into bowls and finish with the crisp bacon, chopped scallions and more black pepper.

Nutrition per serving

Calories: 417kcal | Carbohydrates: 52.2g | Protein: 15.7g | Fat: 17.5g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 1824mg | Fiber: 6.4g | Sugar: 7g

Notes

  • Inspired by Cheryl Malik.
  • For safe blending, let hot liquid cool briefly, fill the blender no more than halfway, vent the lid and cover the opening with a towel.
  • Store leftovers in a covered container in the refrigerator for 3–4 days.
  • Contains tree nuts.
Nutrition: Calculated and arithmetic-checked October 27, 2026 from USDA ingredient data and product labels; estimates are per serving. Extra toppings and optional additions are excluded unless specified. Brands and cooking losses affect the result.
Uses 48 g cooked bacon, discards the rendered fat, then uses 13.5 g olive oil to cook the vegetables. Uses chicken broth and 6 g chopped scallions.