Dairy Free Loaded Baked Potato Soup
Thick, hearty, and loaded with all the good stuff, this potato soup delivers everything you want from a classic baked potato — smoky bacon, tender chunks of russet, and a rich, creamy broth — without a drop of dairy in sight. The secret to that velvety texture is full-fat coconut milk and dairy-free sour cream, which blend seamlessly into the base and give the soup a satisfying richness that's genuinely hard to distinguish from the original. Smoked paprika adds a subtle depth that ties all the flavors together, and the technique of mashing only half the potatoes means every spoonful has both creamy body and satisfying chunks. Crispy bacon bits, fresh chives, and optional shredded dairy-free cheese on top make it feel fully loaded right down to the last bite. This makes six generous servings, so it's a great option for feeding a crowd or stocking the fridge with lunches for the week. If you've ever felt like creamy soups were off the table for you, this one is about to change your mind.
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Learn more →Ingredients
6 servings
- 6 strips bacon, cut into ½-inch pieces
- 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
- 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)
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.
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