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Dairy Free Potato Soup

If you’re looking for a healthy, comforting dairy free soup that’s as easy and satisfying as it is flavorful, this dairy free potato soup recipe will check all the boxes!

Homemade potato soup is one of my favorite comfort foods. We make it quite a bit in our house and honestly, we love it every time. The best thing about this dairy free potato soup is that it is easy to make. There’s only a few things to chop, and it all comes together in about 40 minutes, and only about half of that is hands-on time. Bonus that it’s healthy and Whole 30 friendly!

Dairy Free Potato Soup

Why You’ll Love Dairy Free Soup

It’s Great Comfort Food! – You don’t need a cream base to be hearty and wholesome. This soup fills you up with the delicious flavors of dill and thyme, and the celery salt enhances the flavors. Plus, the bacon and potatoes are always a knockout combination.

Easy To Make – Chop the bacon first, and while that’s cooking in the pot, chop the onions, green onions, and potatoes. This helps reduce the overall time spent on the recipe. Don’t worry about finely chopping, or making cuts that are even. Simply chop the potatoes into halves or quarters and do a rough chop on the onions and bacon.

Nutritious – This is actually a really healthy soup. I started making this one when I was doing the Whole 30 plan and it was in my regular rotation. Just be sure to buy sugar free bacon and compliant chicken broth.

Made for Leftovers – This is a good sized batch that is great for leftovers. We eat it for breakfast the next day!

Dairy Free Potato Soup Ingredients

To make dairy free potato soup you will need the following ingredients:

  • Bacon: One pound of bacon goes into this soup. Regular cut, sugar free bacon is best, but you can use whatever your favorite bacon is.
  • Baby Gold Potatoes: Baby golds are easy to cut and cook, have great texture, and don’t need to be peeled. However, you can make this with any kind of potato. We’ve used peeled russets, baby reds, large golds, large reds, and even fingerlings.
  • Two Kinds Of Onion: One yellow onion and green onions do the job. You can eliminate either if you prefer though, and use a teaspoon or two of onion granules or onion powder for flavor if you’re not a fan of onions.
  • Broth: Use high-quality chicken broth or stock, preferably sugar free. We love Simple Truth Organic, but we use the boxes of Costco Chicken Broth a lot.
  • Herbs & Seasonings: The recipe calls for dill, thyme, garlic, celery salt, and salt and pepper. The dill is a highlight, but the celery salt enhances the flavor of the soup exponentially.

You’ll find the complete ingredients list with amounts in the recipe card below!

Dairy Free Potato Soup Ingredients

How To Make Dairy Free Potato Soup

Making this soup is easy. Just a few basic steps with minimal prep.

  1. Prep and cook bacon: Chop the bacon and sauté it in a large soup pot.
  2. Prep Potatoes & Onions: While the bacon cooks, rough-chop the potatoes and onions.
  3. Cook aromatics: Remove bacon (leaving only the remaining bacon grease in the pot), add onions and garlic, and cook until soft and aromatic.
  4. Cook potatoes: Add broth, potatoes, and seasonings and cook until potatoes are tender.
  5. Put it all together: Add bacon back to soup, green onions, and arrowroot powder and and cook until slightly thickened.
  6. Smash the potatoes: Remove from heat and use a manual potato masher to mash some of the potatoes.
  7. Serve: Spoon into bowls, add garnishes, and serve.

Variations, Substitutions, & Cooking Tips

Potatoes – Use whatever potatoes you prefer. We like skin-on baby gold potatoes, but you can use red potatoes or brown potatoes, and you can do skin on or skin off.

Bacon – We use regular cut sugar free bacon, but use any bacon you prefer. We don’t recommend maple bacon though, as this would make the soup too sweet. If you use turkey bacon, there may not be enough grease to saute the onion and garlic, so you’ll need to add ghee or avocado oil.

Thickening Alternatives – We use this to keep it Whole 30 compliant (along with the sugar-free bacon), but you can use corn starch or other thickener of your choice if you prefer. Or omit the thickener entirely if that isn’t an essential for you. Smashing some of the potatoes after cooking also contributes to the thickening of the soup. We use a manual masher, but you can use an immersion blender if you have one.

Herbs and Seasonings – We use dried herbs for this one, but you can use fresh dill and thyme if you prefer. Other fresh and dried herbs and seasonings to consider include fresh or dried parsley, rosemary, sage, saffron, paprika, cajun seasoning, dry mustard, cayenne pepper or crushed red pepper.

Soup Additions – Potato soup is versatile! Add leftover shredded rotisserie chicken for more protein, or bulk up the veggie content by adding diced carrots, celery, corn, peas, parsnips, or leeks. If you like a little heat, stir in chopped jalapenos or roasted chiles, or a few dashes of hot sauce.

Soup Toppings – If you’re not trying to be Whole 30 compliant you can go beyond the bacon and green onions and add shredded cheddar cheese, sour cream, avocado, salsa, croutons, or parmesan.

Serving Suggestions – Serve a hearty portion in a bowl and serve with bread for dipping, or serve it in a bread bowl! (Skip the bread if you want to stick to the Whole 30 Plan).

Storage & Freezer Tips

Cool the soup to room temperature and store in an airtight container. Potato soup will keep in the refrigerator for up to 5 days or the freezer for up to 3 months.

Reheating Tips

We always recommend reheating potato soup on the stove as the best method. Simply pour it into a saucepan and heat over medium heat until hot and bubbly, stirring occasionally. To reheat in the microwave, add a portion to a microwave safe dish, cover loosely with a paper towel or other microwave safe lid, and heat for two minutes. Stir, then continue to heat in 1-minute increments until heated through.

Dairy Free Potato Soup

Dairy Free Potato Soup

Yield: 8-10 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

This dairy free potato soup is so flavorful, you won't miss anything from the lack of cream and cheese. If you love soup, you'll want to add this one to your regular rotation.


  • 3 Pounds of Gold Potatoes (no need to peel unless preferred)
  • 1 pound of bacon
  • 8-10 cups Chicken Broth
  • 1 Medium Yellow Onion, chopped
  • 2 Tablespoons Minced Garlic
  • 1 Bunch of Green Onions, chopped
  • 2 Teaspoons Dill
  • 2 Teaspoons Thyme
  • 2 Teaspoons Celery Salt
  • Salt & Pepper to taste
  • 2-3 Tablespoons of Arrowroot Powder


  1. Chop bacon into small pieces and add to large soup pot. Cook over medium heat until crispy.
  2. While bacon is cooking, chop gold potatoes into bite size pieces, rinse in cold water and set aside.
  3. Remove bacon from pan. Set bacon aside in a bowl for later, leaving bacon grease in the soup pan.
  4. Add yellow onions and garlic and sauté in bacon grease until onions are soft.
  5. Add 8 cups of broth, potatoes, dill, thyme, and celery salt to pot. Bring to a boil. Reduce heat to medium and cook until potatoes are tender.
  6. When potatoes are tender, add stir in chopped green onions and bacon (reserve some bacon and green onions to use as a garnish).
  7. Stir 2-3 tablespoons of arrowroot powder into 1/4 cup of room temperature chicken broth or water. Mix well.
  8. Stir the arrowroot powder and water mixture into the soup as it simmers. Stir until soup is slightly thickened, about 2-3 minutes.
  9. Remove from heat.
  10. Use a potato masher to manually smash some of the potatoes in the soup. This is optional, but smashing some of the potatoes helps create thickness to the soup, and breaks the potatoes up into soup-friendly bite-sized pieces. Smash as much or as little as you prefer.
  11. Stir, spoon into bowls, and top with reserved chopped bacon and green onions as a garnish, and serve.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 468Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 85mgSodium: 8444mgCarbohydrates: 40gFiber: 3gSugar: 11gProtein: 32g

This data was provided and calculated by Nutritionix.

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Heidi Deal
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