Low Sodium Dairy Free Loaded Baked Potato Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Low Sodium Dairy Free Loaded Baked Potato Soup

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

6 strips bacon, cut into ½-inch pieces
Kansas City Steak Bacon Flight (Approximate Delivery is 3 - 8 Days)
See all
1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 lbs russet potatoes (about 4 large), peeled and cut into ¾-inch cubes
3 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
½ tsp smoked paprika
⅓ cup dairy free sour cream, plus more for serving

For serving

3 tbsp fresh chives, thinly sliced
dairy free cheese, shredded (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Cook the bacon pieces in a large pot or Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pieces are crisp, about 8–10 minutes. Transfer the bacon to a paper-towel-lined plate and pour off all but about 1 tbsp of the drippings from the pot.
2
Add the olive oil to the pot with the reserved drippings and heat over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it doesn't brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!